- 1-3/4 cups graham cracker crumbs
- 1-1/3 cups sugar, divided
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 5 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- Whipped topping and ground nutmeg, optional
- In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
- In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
- Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. 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; set aside.
- In a large heavy saucepan, combine reserved 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; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired. Yield: 15 servings.
Reviews for Pumpkin Dessert Bars
Sort By :
"I cooked the egg white/sugar mixture in a double boiler over simmering water, as one reviewer suggested, and it came out perfect. I found it took quite awhile to prepare this recipe and did make quite a few dirty dishes but the taste was worth it in the end. Thanks for the great recipe!"
"What a delicious dessert! I made this for a baby shower and it was a big hit. It did take a lot longer than the time specified, but I feel it was well worth it for a special dessert. I made two small changes. I added 1/2 teaspoon of nutmeg and 1/2 teaspoon of ginger and it really tasted like a pumpkin pie, but better!"
"Sounds fantastic!Question:Could I substitute in the canned pumpkin pie filling for the pure pumpkin and spices part of the recipe?"
"If you are afraid of salmonella, you can always use a meringue powder. Wilton has a great one that I use on occasion. Salmonella cases are way down, and I know where my eggs come from, so I'm not afraid of meringues. Just don't criticize a recipe because it contains something you are uncomfortable with. Make adjustments for yourself."
"A new twist on a thanksgiving dessert .this will be the frist dessert to go ."