Pumpkin Layer Bars
- 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
- For the crust:
- 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.
- For the cream cheese layer:
- In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs just until blended. Pour over crust. Bake at 350u0b0F for 20-25 minutes or until set. Cool on a wire rack.
- For the pumpkin puree layer:
- Separate egg yolks and whites.
- 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 160u0b0F. Remove from the heat.
- 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.
- 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 160u0b0F, about 12 minutes. Remove from the heat; beat until stiff glossy peaks are formed.
- 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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Taken from tastykitchen.com/recipes/desserts/pumpkin-layer-bars/ (may not work)