Layered pumpkin and cream cheese pie

    Layered pumpkin and cream cheese pie


    25 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.

    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

    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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