Thursday, November 28, 2013
Wednesday, November 13, 2013
Pumpkin Pizazz Dessert
This is Dana's absolute favorite Thanksgiving dessert…a pumpkin pie alternative. Lighter texture, creamy and just plain delicious. Enjoy!
24 crushed graham crackers
1/3 cup sugar
1/2 cup butter (melted)
2 eggs, beaten
3/4 cup sugar
6 oz. cream cheese (softened)
2 cups pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 tsp salt
1 tbl cinnamon
1 envelope plain gelatin
3 egg whites
1/4 cup sugar
Whipped topping (9 oz carton)
Preheat oven to 350 degrees
Crush graham crackers and mix with 1/3 cup of sugar and 1/2 cup melted butter. Press into a 9"x13" pan. Mix eggs, 3/4 cup sugar and cream cheese with beater until smooth. Pour over crust. Bake 20 minutes. Let cool.
In a saucepan, cook pumpkin, egg yolks. 1/2 cup sugar, milk, salt, cinnamon until mixture thickens. Dissolve gelatin in 2 tbl cold water. Add to pumpkin mixture. Cool. Beat egg whites and 1/4 cup sugar until stiff and makes peaks. Fold into pumpkin mixture. Pour over cooked baked crust. Top with whipped topping. Chill.
24 crushed graham crackers
1/3 cup sugar
1/2 cup butter (melted)
2 eggs, beaten
3/4 cup sugar
6 oz. cream cheese (softened)
2 cups pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 tsp salt
1 tbl cinnamon
1 envelope plain gelatin
3 egg whites
1/4 cup sugar
Whipped topping (9 oz carton)
Preheat oven to 350 degrees
Crush graham crackers and mix with 1/3 cup of sugar and 1/2 cup melted butter. Press into a 9"x13" pan. Mix eggs, 3/4 cup sugar and cream cheese with beater until smooth. Pour over crust. Bake 20 minutes. Let cool.
In a saucepan, cook pumpkin, egg yolks. 1/2 cup sugar, milk, salt, cinnamon until mixture thickens. Dissolve gelatin in 2 tbl cold water. Add to pumpkin mixture. Cool. Beat egg whites and 1/4 cup sugar until stiff and makes peaks. Fold into pumpkin mixture. Pour over cooked baked crust. Top with whipped topping. Chill.
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