Pumpkin Dessert Bars

Name: Pumpkin Dessert Bars
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 15
Cuisine: Global
Ingredients: 110 grams packed brown sugar; 110 grams packed brown sugar; 114 grams butter, melted; 227 grams package cream cheese, softened; 5 eggs; 1 envelope unflavored gelatin; 147 milliliters graham cracker crumbs; 1 teaspoons ground cinnamon; 15 servings Whipped topping and ground nutmeg, optional; 122 milliliters milk; 1 teaspoons salt; 425 grams can solid-pack pumpkin; 267 grams sugar, divided; 59 milliliters cold water

Pumpkin Dessert Bars might be just the dessert you are searching for. This recipe serves 15. One serving contains 293 calories, 5g of protein, and 15g of fat. If you have solid-pack pumpkin, whipped topping and ground nutmeg, gelatin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

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.

Ingredients you will need

Graham Cracker Crumbs

Butter

Sugar

Equipment you will use

Baking Pan

Bowl

In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended.

Ingredients you will need

Cream Cheese

Sugar

Egg

Equipment you will use

Bowl

Pour over crust.

Ingredients you will need

Crust

Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

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°.

Ingredients you will need

Brown Sugar

Cinnamon

Pumpkin

Egg Yolk

Egg

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat.

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.

Ingredients you will need

Gelatin

Pumpkin

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.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Sauce Pan

Blender

Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.

Ingredients you will need

Sugar

Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set.

Ingredients you will need

Cream Cheese

Pumpkin

Spread

Garnish with whipped topping and nutmeg if desired.

Ingredients you will need

Whipped Topping

Nutmeg

Equipment

Ingredients

Servings:

110grams

packed brown sugar 110grams

packed brown sugar 114grams

butter, melted 227grams

package cream cheese, softened 5

eggs 1envelope

unflavored gelatin 147milliliters

graham cracker crumbs 1teaspoons

ground cinnamon 15servings

Whipped topping and ground nutmeg, optional 122milliliters

milk 1teaspoons

salt 425grams

can solid-pack pumpkin 267grams

sugar, divided 59milliliters

cold water

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "