Layered Pumpkin Dessert Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 c. graham cracker crumbs, 1/3 c. sugar, 1 tsp. cinnamon, 1/3 c. butter
CREAM CHEESE FILLING: 12 oz. cream cheese(softened), 1 c. sugar, 3 eggs
PUMPKIN FILLING: 1 can(15oz) solid packed pumpkin, 3 eggs (separated), 2/3 c. sugar (divided), 1/2 c. milk, 2 tsp. cinnamon, 1/2 tsp salt, 1 envelope unflavored gelatin
TOPPING: 1 c. heavy whipping cream, 3 Tbl. sugar, 1/4 tsp. vanilla extract
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Directions: |
Directions:In a large bowl, combine the crumbs, sugar, and cinnamon, stir in butter. Press into an ungreased 13 x 9 inch baking pan. In a large mixing bowl, beat cream cheeseuntil smooth. Beat in sugar and eggs intil fluffy.Pour over crust. Bake at 350º for 15-20 min. Cool on wire rack.
In a large mixing bowl combine the pumpkin, egg yolks, 1/2 c. sugar, milk, cinnamon, and salt. Cook and stir over low heat for 10-12 min.or until mixture is thick. Remove from heat. In a small mixing bowlsprinkle geletin over cold water let stand for 1 min. stirring until geletin is dissolved.Stir in pumpkin mixture; cool.
In a large sauce pan, combine egg whites and remaining sugar. Beat with mixer at low speed for 1 min.continue beating on low over low heat about 12 min.. Remove from heat beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and chillatleast 4 hours. Just before serving, in a large mixing bowl beat cream until it begins to thicken, add vaqnilla and sugar, Beat until stiff peaks form. |
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Number Of
Servings: |
Number Of
Servings:15 servings |
Personal
Notes: |
Personal
Notes: Homemade whipped cream is always my favorite, but for the last couple of years after beating my cream and setting in fridge overnight it turns to water. So for all the whipped cream that I have wasted it is almost cheaper to buy a tub of whipped cream.
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