Pumpkin Cream Cheese Layer Pie

    Pumpkin Cream Cheese Layer Pie

    (3)
    11hr


    3 people made this

    About this recipe: A wonderful dessert made with the perfect combination of pumpkin and cream cheese. A digestive biscuit base is filled with a cream cheese mix, then topped with a creamy pumpkin filling. Serve as a delicious dessert.

    Ingredients
    Serves: 20 

    • 170g crushed digestive biscuits
    • 110g unsalted butter, melted
    • 2 eggs, beaten
    • 110g dark brown soft sugar
    • 225g cream cheese, softened
    • 250g pumpkin puree
    • 100g caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 3 egg yolks
    • 120ml milk
    • 1 tablespoon powdered gelatine
    • 4 tablespoons water
    • 2 egg whites, stiffly beaten
    • 100g caster sugar

    Method
    Prep:40min  ›  Cook:20min  ›  Extra time:10hr chilling  ›  Ready in:11hr 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, mix the digestive biscuits and butter. Press into the bottom of a 23x33cm or similar sized dish or tin.
    3. In a medium bowl, mix eggs and dark brown soft sugar. Blend in the cream cheese. Spoon the mixture over the biscuit base.
    4. Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
    5. In a medium saucepan over medium heat, mix together pumpkin puree, sugar, cinnamon, salt, egg yolks and milk. Bring to the boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.
    6. Mix the gelatine and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
    7. In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours or overnight.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    15

    I had already had this dessert from a friend & wanted the recipe so I searched here for it. It was DELICIOUS but I was concerned about the raw egg SO I elimintated the egg whites into the pumpkin mix & substituted HALF of a 8oz. container of Cool Whip and gently folded in. It was PERFECT and NO raw eggs.  -  21 Mar 2006  (Review from Allrecipes US | Canada)

    by
    0

    - Rated on  -  28 Dec 2010  (Review from Allrecipes US | Canada)

    by
    0

    - Rated on  -  21 Sep 2008  (Review from Allrecipes US | Canada)

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