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This is a yummy recipe that I love for Fall!

 Prep: 35 min. Bake: 20 min. + chilling
 Yield: 15 Servings


 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.

Nutritional Facts 1 bar (calculated without whipped topping) equals 284 calories, 14 g fat (8 g saturated fat), 104 mg cholesterol, 257 mg sodium, 36 g carbohydrate, 2 g fiber, 5 g protein.


I am taking part in @thebestcookbook's fall recipe challenge.

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