Layered Pumpkin Dessert Recipe

4.5 9 16
Layered Pumpkin Dessert Recipe
Layered Pumpkin Dessert Recipe photo by Taste of Home
Publisher Photo

Layered Pumpkin Dessert Recipe

Read Reviews
4.5 9 16
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
MAKES:
15 servings
TOTAL TIME:
Prep: 40 min. + cooling Bake: 15 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 40 min. + cooling Bake: 15 min. + chilling

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

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.
In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler.
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.
In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, 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.

Test Kitchen Tips
  • Gelatin cannot be added directly to recipes. It first needs to hydrate or "bloom" in a small amount of liquid and then be heated. Skip this step and you risk major problems with texture.
  • For the lightest, airiest whipped cream, be sure to use heavy whipping cream that is icy cold and not ultra pasteurized.
  • Originally published as Layered Pumpkin Dessert in Taste of Home December/January 2007, p61

    Nutritional Facts

    1 piece: 370 calories, 21g fat (12g saturated fat), 144mg cholesterol, 275mg sodium, 41g carbohydrate (33g sugars, 2g fiber), 6g protein.

    • 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
    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 the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler.
    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 the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, 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.
    5. 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.

    Test Kitchen Tips
  • Gelatin cannot be added directly to recipes. It first needs to hydrate or "bloom" in a small amount of liquid and then be heated. Skip this step and you risk major problems with texture.
  • For the lightest, airiest whipped cream, be sure to use heavy whipping cream that is icy cold and not ultra pasteurized.
  • Originally published as Layered Pumpkin Dessert in Taste of Home December/January 2007, p61

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    Reviews forLayered Pumpkin Dessert

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    MY REVIEW
    STBay User ID: 7552914 74170
    Reviewed Oct. 16, 2014

    "I made this for my work place and everyone loved it. It was a lot of work , but all the raves were worth it."

    MY REVIEW
    DebbieHuseby User ID: 1938988 93310
    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."

    MY REVIEW
    BBMinx User ID: 4905081 66509
    Reviewed Feb. 3, 2011

    "My grandmother has been making this for years and everybody loves it! I took a turn making it and allthough it is some work it is worth it!"

    MY REVIEW
    christyberry User ID: 5561051 93859
    Reviewed Feb. 1, 2011

    "It was great and light!"

    MY REVIEW
    tamimaffitt User ID: 2153373 161649
    Reviewed Nov. 27, 2010

    "I made this for Thanksgiving. It was somewhat time consuming, but I found it to be worth the effort. I was swarmed with compliments. I was even told by one individual that this was the best dessert she'd ever tasted.

    Note: cooking the egg whites in a saucepan while beating them with mixers did not work for me because of the tephlon coating of my pan. So, I whipped them on high speed in my Kitchen-Aid stand mixer (and did not heat them)."

    MY REVIEW
    BRENDA6456 User ID: 1565372 115595
    Reviewed Nov. 27, 2010

    "The taste of this dessert is five stars. I gave four stars however due to all of the steps involved with the pumpkin layer. Very do able just very time consuming. Oh, I also used Coolwhip in place of the whipped cream for personal preference."

    MY REVIEW
    dorisfarrell User ID: 2533441 145593
    Reviewed Nov. 27, 2009

    "This is a great dessert for the fall. It takes some time to put together but is definitely worth the effort - absolutely yummy!"

    MY REVIEW
    smfeldner User ID: 3400556 93308
    Reviewed Nov. 10, 2009

    "I thought this was really good. The directions were a bit fussy - could easily be streamlined. But the results were quite tasty! I brought this to our block party and it was gone by the end of the night!"

    MY REVIEW
    esthereckert User ID: 1439913 93858
    Reviewed Oct. 13, 2008

    "I had no luck with cooking the egg whites and then beating them. Here is a hint that will save time and simplify the recipe. Save the egg whites for another use. Instead, stiffly whip 1 cup whipping cream and fold that into the cooled pumpkin mixture. Other changes I made included, used gingersnap crumbs instead of graham wafer crumbs for the base, substitued pumpkin pie spice for the cinnamon, garnished the top with toasted pecans and drizzled carmel ice cream sauce over each piece once it was on each plate. I served this dessert at our Canadian Thanksgiving dinner, Oct 12. The eighteen guests all LOVED the presentation and the flavor. (Since the dessert is so rich, cutting it into 18 pieces still gave everyone a good sized piece after a BIG meal.) E.E."

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