It’s simple to achieve the texture of fried chicken using baking and this recipe for crispy baked chicken.
| Prep Time: | 45 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 cups graham cracker crumbs
- ½ cup margarine, melted
- 12 ounces cream cheese, softened
- 3 eggs, beaten
- ¾ cup white sugar
- 1 (15 ounce) can pumpkin puree
- 3 eggs, separated
- ½ cup milk
- ¾ cup white sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 2 (.25 ounce) packages unflavored gelatin
- ¼ cup cold water
- ¼ cup boiling water
- ½ cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 tablespoons ground walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch pan.
- In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
- Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
- In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
- Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
- In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.
Nutrition Facts
| Calories | 483 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 582 mg |
| Sugars | 44 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
It was Perfect!! I love to add a bit more spices when I make anything with pumpkin
Amazing!!!
no changes. made 3 times. we keep it in freezer, precut into serving pcs
I made this and it was a big hit at my luncheon. Now I must make it again for my coworkers 🙂
I have made this recipe for Thanksgiving for several years and it has turned into a request for many birthdays as well!! A nephew in college, a great-niece a son, and now for Christmas as well! It’s a given that’s just what I always bring!!!
Very easy to make. Very light and tasty. My sweet potato pie loving family could not get enough. I followed the recipe as written. Thanks for the great dessert!
This is a hit every year in the fall. Everyone raves about it when I share. 🙂
We weren’t a big fan of this – I don’t know if it’s because I used freshly cooked instead of canned pumpkin, but the top didn’t solidify well and the flavors didn’t really seem to mix. Glad others like it – I’ll not be trying it again.
I don’t like regular pumpkin pie. This is very good. Even my two daughters liked it.
I made mini tortes with this. All I did is use mini muffin tins and followed the recipe. It’s fun to do a medley of mini desserts like pecan tarts, key lime tarts, and cranberry brownie bites, so people can try all of them. When presented on a tierd display, they look ravishing.
LOVE this recipe! I’ve been making this every year for thanksgiving and my family loves it!
This is a delicious recipe, very light. One reviewer mentioned not wanting to serve raw egg, but there is no raw egg in here! You cook the pumpkin mixture on the stove.
This recipe was very easy to follow. I did however change a little bit as I can not have regular sugar. What I did was in place of the sugar I use Agave Nectar so the portion was for 3/4 cup of sugar I used 7TBSP +1 1/2 tsp of agave because of the liquid I reduced the milk down to 3 oz. Like another I used cool whip in place of the egg whites. I also only used the microwave to heat up the pumpkin mixture since I didn’t have to melt the sugar but wanted to cook the egg yolk some. I use the Agave as it has a very low glycemic index level and it good for diabetics. It also has a very long shelf life as it doesn’t crystallize. My family loves it a lot it will be one recipe that I will use a lot
Absolutely the best pumpkin dessert I’ve ever eaten. My sister served this and she had used cinnamon graham crackers for the crust and topped it with candied walnuts. Delish.
Absolute heaven!!! I love this recipe, it is sooooo much better than pumpkin pie! I made it for work and they loved it, even though it serves 18 my pan was empty when it was time to go home. I am so looking forward to making this for my family for thanksgiving this year.
I loved this but did not want to serve raw egg so I substituted the egg whites in to the Pumpkin mixture with half a 8 oz, container of Cool Whip. It was just perfect.
This recipe is one of the best. I will make this over and over again. Everyone loved it.
I made this dessert for Thanksgiving and it was spectacular! It is a lot of work, but it is well worth it. The pumpkin layer was light and creamy and so much better than just plain pumpkin pie. I let it refrigerate overnight then sprinkled cinnamon sugar over the whip cream topping before serving. Excellent recipe!
Excellent recipe, well worth the effort to make!
Made this for a potluck at work and it was absolutly great! When you put it in the refrigerator it’s real liquidy and I was worried it wouldn’t gel, but it turned out finet! And it didn’t get runny after sitting out for hours. Taste was wonderful! Many compliments.