• 15servings
  • 55minutes
  • 370calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups graham cracker crumbs

  2. 1/3 cup sugar

  3. 1 teaspoon ground cinnamon

  4. 1/3 cup butter, melted


  6. 12 ounces cream cheese, softened

  7. 1 cup sugar

  8. 3 eggs


  10. 1 can (15 ounces) solid-pack pumpkin

  11. 3 eggs, separated

  12. 3/4 cup sugar, divided

  13. 1/2 cup 2% milk

  14. 2 teaspoons ground cinnamon

  15. 1/2 teaspoon salt

  16. 1 envelope unflavored gelatin

  17. 1/4 cup cold water

  18. TOPPING:

  19. 1 cup heavy whipping cream

  20. 3 tablespoons sugar

  21. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  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 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.

  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.


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