Pumpkin Bars with Graham Cracker Crust

This pumpkin bars recipe was given to me by a very dear friend. A graham cracker crust topped with a cream cheese mixture, topped with a pumpkin mixture.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 162 Calories

Ingredients

• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ cup milk
• ¾ cup white sugar
• ⅓ cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 2 large eggs
• 1 (15 ounce) can pumpkin puree
• ¼ cup cold water
• ¾ cup white sugar, divided
• ½ cup unsalted butter, melted
• ¾ cup graham cracker crumbs
• 1 (.25 ounce) envelope unflavored gelatin
• 3 large eggs, separated, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix cracker crumbs and sugar for crust together in a bowl. Stir in melted butter until combined. Pat into the bottom of a 9x13-inch baking dish.

Step 3

Combine cream cheese, sugar, and eggs for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Pour over crust.

Step 4

Bake in the preheated oven until filling is set and no longer jiggles, about 20 minutes. Remove from the oven and let cool, about 30 minutes.

Step 5

While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until thick, about 5 minutes. Remove from the heat.

Step 6

Pour water into a small saucepan over low heat. Sprinkle gelatin over top and stir until just dissolved. Stir into the pumpkin mixture and set aside to cool.

Step 7

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff and glassy. Fold into the pumpkin mixture. Pour over the cooled cream cheese layer and chill in the refrigerator until firm, about 2 hours. Cut into 24 bars.