"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Layered Pumpkin Dessert Recipe

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This recipe for Layered Pumpkin Dessert, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1 tsp. ground cinnamon
1/3 cup melted butter
CREAM CHEESE FILLING
12 oz. cream cheese, softened
1 cup sugar
3 eggs
PUMPKIN FILLING
1 can (15oz.) 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
TOPPING
Cool whip

Directions:
Directions:
In a large bowl, combine Crust ingred. Stir in butter. Press into an ungreased 13x9x2 baking dish. In large mixing bowl, beat cream cheese until smooth; beat in sugar and eggs until fluffy. Pour into crust. Bake at 350 for 15-20 min. or until set. In large saucepan, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook over low until mixture thickens. In small saucepan, sprinkle gelatin over cold water. Heat over low stirring until gelatin is completely dissolved. Stir in pumpkin mixture, cool. In large heavy saucepan, combine egg whites and remaining sugar. Beat on low speed 1 min. Continue heating over low heat until mixture reaches 160 about 12 minutes. Remove from heat, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin. Pour over cream cheese. Cover and refrigerate for at least 4 hours. Spread 1 1/2 cups cool whip on top before serving.

 

 

 

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