A family favorite.
In a small bowl mix 1/2 cup margarine and gingersnap crumbs together. Press into a 9x13 inch pan or a 10 inch spring form pan.
Prepare first layer. Beat together 2 eggs, 1/4 cup sugar and 1 package of cream cheese. Pour over crumbs, spread gently. Bake 15 to 20 minutes at 325 degrees. Cool thoroughly.
2nd Layer:
Mix pumpkin, 3 beaten yolks, milk and spices together. Cook in microwave save bowl or on stove-top until thickened. Stir often to prevent burning and lumps. Soften gelatin in 1/4 cup cold water, add to cooked pumpkin mixture. Cool in refrigerator until beginning to thicken. Beat egg whites with 1/4 cup sugar until stiff. Fold into cooled pumpkin and pour over cooled cream cheese layer. Chill until set.
Top with whipped cream.
A little time consuming to make but a light tasting twist on pumpkin pie and always a favorite.
May need to use 1 1/2 packages of cream cheese and 1/4 cup sour cream to make a thicker layer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 399 | ||
Calories from Fat: 227 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 221mg | 68 % | |
Sodium 1565.7mg | 54 % | |
Potassium 253.9mg | 7 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 30.6g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 399
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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