Ingredients: |
Ingredients: 24 Graham crackers, crumbs
1/2 cup sugar
1/2 cup butter, melted
2 eggs
3/4 cup sugar
1 (8 ounce) package cream cheese
2 cups pumpkin puree
3 egg yolks
1/2 tsp cinnamon
1/2 cup sugar
1/2 cup milk
dash of salt
1 envelope of plain gelatin
1/4 cup cold water
3 egg whites
1/4 cup sugar
Whipped cream on top
|
Directions: |
Directions:1. In a small bowl, combine graham cracker crumbs and 1/2 cup sugar; stir in 1/2 cup butter. Press into a greased 9x13 inch baking dish.
2. In a small bowl, beat cream cheese and 3/4 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
3. Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, 1/2 cup sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
4. 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; set aside.
5. In a large heavy saucepan, combine reserved egg whites and 1/4 cup sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
6. Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped cream. |
This recipe for Pumpkin Dessert is from