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.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs
Servings:
24
Yield:
24 bars

Ingredients

Graham Cracker Crust:

  • ¾ cup graham cracker crumbs

  • cup white sugar

  • ½ cup unsalted butter, melted

Cream Cheese Layer:

  • 1 (8 ounce) package cream cheese, softened

  • ¾ cup white sugar

  • 2 large eggs

Pumpkin Layer:

  • 1 (15 ounce) can pumpkin puree

  • ¾ cup white sugar, divided

  • ½ cup milk

  • 3 large eggs, separated, divided

  • 2 teaspoons ground cinnamon

  • ½ teaspoon salt

  • ¼ cup cold water

  • 1 (.25 ounce) envelope unflavored gelatin

Directions

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

  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.

  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.

  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.

  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.

  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.

  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.

Nutrition Facts (per serving)

162 Calories
9g Fat
20g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 162
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 60mg 20%
Sodium 153mg 7%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 3g
Vitamin C 1mg 4%
Calcium 28mg 2%
Iron 1mg 4%
Potassium 75mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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