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Sunday, November 27, 2011

Three Layer Pumpkin Bars

Here's another recipe I made for Thanksgiving that everyone loved. I can take no credit for the idea, as it came from my Taste of Home Fall Baking magazine. This was like a combination of pumpkin pie and pumpkin cheesecake. It was pretty involved to make, but none of the steps were very difficult. There were definitely no leftovers of this recipe! I'll definitely be keeping this recipe to make again. Enjoy!

Three Layer Pumpkin Bars
from Taste of Home Fall Baking
Yield: 15 servings {I cut the bars smaller so we had more servings than this, but I forgot to count how many we ended up with.}

What You Need
1 3/4 cups graham cracker crumbs
1 1/3 cups sugar, divided
1/2 cup butter, melted {or margarine}
1 8-oz. package cream cheese, softened
5 eggs
1 15-oz can pumpkin {not pumpkin pie filling - just straight pumpkin}
1/2 cup packed brown sugar
1/2 cup milk
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 envelope unflavored gelatin
1/4 cup cold water
Whipped topping and ground nutmeg, optional

What To Do
1. In a small bowl, combine graham cracker crumbs and 1/3 cup sugar. Stir in butter. Press into a greased 9-in. x 13-in. baking dish.

2. In another 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 degrees F. 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, brown sugar, milk, salt, and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160 degrees F. Remove from 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 eggs white and remaining sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 degrees F., about 12 minutes. Remove from the heat and 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 topping and nutmeg if desired. Pin It

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