Pumpkin Bars with Graham Cracker Crust recipe
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Ingredients
- ¾ cup graham cracker crumbs ⅓ cup white sugar ½ cup unsalted butter, melted 1 (8 ounce) package cream cheese, softened ¾ cup white sugar 2 large eggs 1 (15 ounce) can pumpkin puree ¾ cup white sugar, divided ½ cup milk 3 large eggs, separated, divided 2 teaspoons ground cinnamon ½ teaspoon salt ¼ cup cold water 1 (.25 ounce) envelope unflavored gelatin
Nutrition Info
- 161.6 caloriescarbohydrate: 19.5 gcholesterol: 59.6 mgfat: 8.5 gfiber: 0.7 gprotein: 2.9 gsaturatedFat: 4.9 gservingSize: -sodium: 152.6 mgsugar: 17 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Bars with Graham Cracker Crust
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Mix cracker crumbs and sugar for crust together in a bowl. Stir in melted butter until combined. Pat into the bottom of a 9x13-inch baking dish.
Combine cream cheese, sugar, and eggs for cream cheese layer in a large bowl, beat with an electric mixer until light and fluffy. Pour over crust.
Bake in the preheated oven until filling is set and no longer jiggles, about 20 minutes. Remove from the oven and let cool, about 30 minutes.
While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until thick, about 5 minutes. Remove from the heat.
Pour water into a small saucepan over low heat. Sprinkle gelatin over top and stir until just dissolved. Stir into the pumpkin mixture and set aside to cool.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff and glassy. Fold into the pumpkin mixture. Pour over the cooled cream cheese layer and chill in the refrigerator until firm, about 2 hours. Cut into 24 bars.