Isaacs' Home Recipes Main Dessert Recipes Layered Pumpkin Dessert

Layered Pumpkin Dessert

1-1/2 cups graham cracker crumbs
1/3 cup sugar
1 tsp ground cinnamon
1/3 cup butter, melted

Cream cheese filling:
12 ounces cream cheese, softened
1 cup sugar
3 eggs

Pumpkin Filling:
1 can (15 ounces) solid-pack pumpkin
3 eggs, separated
3/4 cup sugar, divided
1/2 cup milk
2 tsp ground cinnamon
1/2 tsp salt
1 envelope unflavored gelatin
1/4 cup cold water

Topping:
1 cup heavy whipping cream
3 Tbsp sugar
1/4 tsp vanilla

In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter.
Press into an ungreased 13x9x2" baking dish.
In a large mixing bowl, beat cream cheese until smooth.
Beat in sugar and eggs until fluffy.
Pour over crust
Bake at 350 degrees for 15-20 minutes or until set.
Cool on wire rack.
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 degrees.
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; cool.
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 degrees.
About 12 minutes.
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.
Just before serving, in a large mixing bowl, beat cream until it begins
to thicken.
Add sugar and vanilla; beat until stiff peaks form.
Spread over pumpkin layer.

*15 servings

(Taste of Home - December/January 2007)