Name: Layered Pumpkin Dessert
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 large eggs -; Pumpkin filling: -; 1 can (15 ounces) solid-pack pumpkin -; 3 Large 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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Layered Pumpkin Dessert

1. 1-1/2 cups graham cracker crumbs -

2. 1/3 cup sugar -

3. 1 teaspoon ground cinnamon -

4. 1/3 cup butter, melted -

5. CREAM CHEESE FILLING: -

6. 12 ounces cream cheese, softened -

7. 1 cup sugar -

8. 3 large eggs -

9. Pumpkin filling: -

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

11. 3 Large 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 -

How to cook deliciously - Layered Pumpkin Dessert

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.