Layered pumpkin and cream cheese pie

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    Layered pumpkin and cream cheese pie

    Layered pumpkin and cream cheese pie

    (27)
    5hr5min


    26 people made this

    About this recipe: This dreamy dessert is the perfect end to any meal. A digestive biscuit base is filled with a cream cheese mixture, then topped with a spiced pumpkin mixture and finished off with whipped cream and chopped walnuts.

    Ingredients
    Serves: 18 

    • 170g digestive biscuit crumbs
    • 110g margarine, melted
    • 350g cream cheese, softened
    • 3 eggs, beaten
    • 150g caster sugar
    • 425g pumpkin puree
    • 3 eggs, separated
    • 120ml milk
    • 150g caster sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon salt
    • 2 tablespoons powdered gelatine
    • 4 tablespoons cold water
    • 4 tablespoons boiling water
    • 100g caster sugar
    • 150ml double cream, whipped
    • 3 tablespoons finely chopped walnuts

    Method
    Prep:45min  ›  Cook:20min  ›  Extra time:4hr chilling  ›  Ready in:5hr5min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease one 23x33cm or similar sized tin.
    2. In a medium bowl, mix the digestive biscuit crumbs and margarine. Evenly press into prepared tin to form a biscuit base.
    3. Blend together the cream cheese, eggs and sugar; evenly spread over biscuit base and bake for 20 minutes in the preheated oven. Set aside to cool.
    4. In a 2 litre saucepan, combine the pumpkin puree, egg yolks, milk, 150g sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
    5. Place gelatine in a small bowl and soften 2 to 3 minutes in cold water. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
    6. In a mixing bowl, beat egg whites until frothy. Gradually add 100g 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 cream and sprinkle with walnuts.
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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (27)

    by
    31

    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.  -  21 Mar 2006  (Review from Allrecipes US | Canada)

    by
    16

    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.  -  23 Oct 2003  (Review from Allrecipes US | Canada)

    by
    13

    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.  -  20 Oct 2010  (Review from Allrecipes US | Canada)

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