- 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 forPumpkin Dessert Bars
"I made this recipe for my wife & she raved about it. My neighbors wants more any time I feel like baking. Yes I am the cook & the baker in my house. Love it. Love it. Bub, Vt."
"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."
"Actually Meliska while your point is important in most situations it does not apply to what Sue Zappa said. Last Christmas I was watching Food Network where the chef was making (non-cooked) egg nog from scratch. I do not understand the chemistry of it, according to the chef you do not need to worry about Salmonella from uncooked eggs because when beating sugar together with eggs the sugar has the exact same effect as cooking the eggs...it kills the Salmonella. If still uncomfortable with it, use pasteurized eggs or pasteurize them yourself."
"To Sue Zappa... you are mistaken about not being able to get food poisoning as long as it is kept cold. The danger in raw or undercooked eggs is Salmonella, especially for children or the elderly, or anone with immune problems. Keeping it cold is no protection! Either make per the directions, or skip it!"
"I'm with Lori Z on this one - my egg whites never got glossy - in fact, what they did was start to cook in the pan! This recipe takes WAY TOO MANY PANS to make. It did taste pretty good, but the egg whites never mixed into the pumpkin mixture properly, so it wound up looking curdled. I threw it out, too."