Pumpkin Dazzler Food

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PUMPKIN DAZZLER



Pumpkin Dazzler image

I got this recipe from my husbands Aunt - an AMAZING cook! I can't seem to make this often enough for friends. It is a favorite, but it is a bit time consuming. The time is well worth it when you try your first bite!

Provided by tkwegner

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

2 cups graham cracker crumbs
1/3 cup sugar
2/3 cup butter (melted)
1 (8 ounce) package cream cheese
3/4 cup sugar
2 eggs
2 cups pumpkin (not pumpkin mix)
3 egg yolks (save whites)
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
3 egg whites
1/4 cup sugar
1 (10 ounce) Cool Whip
1/2 cup pecans (chopped)

Steps:

  • Mix together graham cracker crumbs, sugar, and melted butter.
  • Press into lightly greased 9x13-inch pan.
  • Beat cream cheese.
  • Add sugar & beat.
  • Add eggs and beat together.
  • Pour over graham cracker crust.
  • Bake 20 minute @ 350 degrees.
  • Let cool - to room temperature
  • While cooling cheese cake mixture, on stove mix together in a small saucepan pumpkin, egg yolks, sugar, milk, salt, cinnamon, ginger, and cloves.
  • Cook until mixture begins to thicken. (I cook for entire 20 minutes first layer is baking).
  • Let cool.
  • Beat egg whites until almost stiff.
  • Add sugar and beat until stiff peaks form (peaks stand straight up when beaters are pulled out of mixture.)
  • Fold egg whites into cooled pumpkin mixture. Pour over cream cheese layer.
  • Spread cool whip over pumpkin mixture.
  • Sprinkle chopped nuts on top.
  • Refrigerate several hours before serving.

Nutrition Facts : Calories 578, Fat 35.7, SaturatedFat 20.6, Cholesterol 158.2, Sodium 418.4, Carbohydrate 60.1, Fiber 1.3, Sugar 49.2, Protein 7.6

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