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Hi....
I know it isn't fall yet...just turning spring....but I think pumpkin can be eaten anytime!! This recipe is just wonderful! It takes some time to prepare, but is SO worth it! .... keep this one in mind when holiday time comes rolling by!!
enjoy!
hugs,
peg
Pumpkin Dessert Bars
For a different dessert other then the traditional pumpkin pie, try this recipe. It still has the pumpkin taste but in a new different form. —Tena Huckleby, Greeneville, Tennessee
15 ServingsPrep: 35 min. Bake: 20 min. + chilling
Ingredients
1-3/4 cups graham cracker crumbs
1-1/3 cups sugar, divided
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
5 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 envelope unflavored gelatin
1/4 cup cold water
Whipped topping and ground nutmeg, optional
Directions
In a small bowl, combine graham cracker crumbs and 1/3 cup sugar;
stir in butter. Press into a greased 13-in. x 9-in. baking dish.
In a small bowl, beat cream cheese and 2/3 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.
Meanwhile, separate remaining eggs and set whites aside. In a large
saucepan, combine the 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°. 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; set aside.
In a large heavy saucepan, combine reserved 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°, about
12 minutes. Remove from the heat; beat until stiff glossy peaks form
and sugar is dissolved.
Fold into pumpkin mixture; spread evenly over cream cheese layer.
Cover and refrigerate for 4 hours or until set. Garnish with whipped
topping and nutmeg if desired.
Recipe source:
http://www.tasteofhome.com/recipes/Pumpkin-Dessert-Bars
I know it isn't fall yet...just turning spring....but I think pumpkin can be eaten anytime!! This recipe is just wonderful! It takes some time to prepare, but is SO worth it! .... keep this one in mind when holiday time comes rolling by!!
enjoy!
hugs,
peg
Pumpkin Dessert Bars
For a different dessert other then the traditional pumpkin pie, try this recipe. It still has the pumpkin taste but in a new different form. —Tena Huckleby, Greeneville, Tennessee
15 ServingsPrep: 35 min. Bake: 20 min. + chilling
Ingredients
1-3/4 cups graham cracker crumbs
1-1/3 cups sugar, divided
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
5 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 envelope unflavored gelatin
1/4 cup cold water
Whipped topping and ground nutmeg, optional
Directions
In a small bowl, combine graham cracker crumbs and 1/3 cup sugar;
stir in butter. Press into a greased 13-in. x 9-in. baking dish.
In a small bowl, beat cream cheese and 2/3 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.
Meanwhile, separate remaining eggs and set whites aside. In a large
saucepan, combine the 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°. 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; set aside.
In a large heavy saucepan, combine reserved 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°, about
12 minutes. Remove from the heat; beat until stiff glossy peaks form
and sugar is dissolved.
Fold into pumpkin mixture; spread evenly over cream cheese layer.
Cover and refrigerate for 4 hours or until set. Garnish with whipped
topping and nutmeg if desired.
Recipe source:
http://www.tasteofhome.com/recipes/Pumpkin-Dessert-Bars