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Layered Pumpkin Dessert Recipe
Layered Pumpkin Dessert Recipe photo by Taste of Home

Layered Pumpkin Dessert Recipe

Read Reviews (1)
4.53 1
Publisher Photo
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
TOTAL TIME: Prep: 40 min. + cooling Bake: 15 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 40 min. + cooling Bake: 15 min. + chilling
MAKES: 15 servings

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

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.

Directions

  1. Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack.
  2. In a large saucepan, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat 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 heat.
  3. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
  4. 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.
  5. Remove from 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.
  6. 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.
Originally published as Layered Pumpkin Dessert in Taste of Home December/January 2007, p61

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.

Reviews for Layered Pumpkin Dessert(1)

AVERAGE RATING
   (15)
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4 Star
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3 Star
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MY REVIEW
Reviewed Oct. 10, 2011

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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