Pumpkin Layer Bars

19 ingredients
10 steps

Ingredients

  • FOR THE GRAHAM CRACKER CRUST:
  • 1-3/4 cup Graham Crackers
  • 1/3 cups Sugar
  • 1/2 cups Butter, Melted
  • FOR THE CREAM CHEESE LAYER:
  • 8 ounces, weight Cream Cheese, Softened
  • 2/3 cups Sugar
  • 2 whole Eggs
  • FOR THE PUMPKIN LAYER:
  • 3 whole Eggs, Separated
  • 15 ounces, weight Pumpkin Puree
  • 1/2 cups Packed Brown Sugar
  • 1/2 cups Milk (I Used 2 %)
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Ground Cinnamon
  • 1 package (1/4 Oz. Size) Unflavored Gelatin
  • 1/4 cups Cold Water
  • 1/3 cups Sugar
  • Whipped Cream, To Serve

Directions

  1. 1
    For the crust:
  2. 2
    In a small bowl, combine graham cracker crumbs and 1/3 cup sugar Stir in butter. Press into a 13-inch x 9-inch baking dish sprayed with cooking spray.
  3. 3
    For the cream cheese layer:
  4. 4
    In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs just until blended. Pour over crust. Bake at 350°F for 20-25 minutes or until set. Cool on a wire rack.
  5. 5
    For the pumpkin puree layer:
  6. 6
    Separate egg yolks and whites.
  7. 7
    In a large saucepan, combine 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°F. Remove from the heat.
  8. 8
    In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Then, heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
  9. 9
    In a large heavy saucepan, combine reserved egg whites and sugar. With a handheld mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°F, about 12 minutes. Remove from the heat; beat until stiff glossy peaks are formed.
  10. 10
    Fold into pumpkin mixture. Pour evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped cream.

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