Layered Pumpkin Dessert Recipe

Layered Pumpkin Dessert RecipePhoto by: Taste of Home Layered Pumpkin Dessert Recipe Rating 5

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Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta

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Layered Pumpkin Dessert Recipe
  • Prep: 40 min. + cooling Bake: 15 min. + chilling
  • Yield: 15 Servings
    •
40 20 60

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • CREAM CHEESE FILLING:
  • 12 ounces cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • PUMPKIN FILLING:
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs, separated
  • 3/4 cup sugar, divided
  • 1/2 cup 2% milk
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • TOPPING:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla extract

Directions

  • In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350° for 15-20 minutes or until set. Cool on a wire rack.
  • In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°; or is thick enough to coat the back of a metal spoon. Remove from the heat.
  • In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
  • In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes.
  • Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.
  • Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer. Yield: 15 servings.

Nutritional Facts 1 serving (1 piece) equals 370 calories, 21 g fat (12 g saturated fat), 144 mg cholesterol, 275 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Layered Pumpkin Dessert in Taste of Home December/January 2007, p61

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Reviews for Layered Pumpkin Dessert (1)

Layered Pumpkin Dessert Recipe

Layered Pumpkin Dessert

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Reviewed on Oct. 10, 2011 by DebbieHuseby

This recipe is much more time consuming than it is worth. There are other pumpkin recipes similar to this that are much easier and tastier.

 
 
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