MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Layered Pumpkin Dessert
Categories: Breads, Cheee, Squash, Dairy
Yield: 15 Servings
1 1/2 c Graham cracker crumbs
1/3 c Sugar
1 ts Ground cinnamon
1/3 c Butter; melted
MMMMM--------------------CREAM CHEESE FILLING-------------------------
12 oz Cream cheese; softened
1 c Sugar
3 lg Eggs
MMMMM----------------------PUMPKIN FILLING---------------------------
15 oz Can solid-pack pumpkin
3 lg Eggs; separated
3/4 c Sugar; divided
1/2 c Milk
2 ts Ground cinnamon
1/2 ts Salt
1/4 oz Env unflavored gelatin
1/4 c Water; cold
MMMMM--------------------------TOPPING-------------------------------
1 c Heavy whipping cream
3 tb Sugar
1/4 ts Vanilla extract
Set oven @ 350°F/175°C.
In a large bowl, combine crumbs, sugar, and cinnamon; stir in
butter. Press into an ungreased 13x9" baking dish. In a large bowl,
beat cream cheese until smooth. Beat in sugar and eggs until
fluffy. Pour over crust. Bake 15 to 20 minutes or until set. Cool
on a wire rack.
In the top of a double boiler or a metal bowl over simmering water,
combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon, and
salt. Cook and stir over low heat until a thermometer reads 160°F;
remove from heat. Transfer to a large bowl; wipe out double boiler.
In a small saucepan, sprinkle gelatin over cold water; let stand
1 minute. Heat over low heat, stirring until gelatin is completely
dissolved. Stir into pumpkin mixture; cool.
In the double boiler, whisk egg whites and remaining sugar over low
heat until temperature reaches 160°F. Remove from heat; using a
mixer, 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 bowl, beat cream until it begins to
thicken. Add sugar and vanilla; beat until stiff peaks form. Spread
over pumpkin layer.
Recipe by Ruth Ann Stelfox, Raymond, Alberta
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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