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Pumpkin Cream Cheese Bars
  • 1 3/4 c. Graham Cracker Crumbs (about 10-12 Whole Crackers)
  • 1/2 c. salted butter, melted
  • 2 tbsp. powdered sugar
  • 4 tsp. cold water
  • 1 tsp. gelatin
  • 4 oz. weight cream cheese
  • 1/2 c. powdered sugar
  • 3/4 c. pumpkin puree
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/8 tsp. cloves
  • 1 pinch salt
  • 1 tsp. Pure Vanilla Extract
  • 3/4 c. Whipping Cream
  • 4 oz. weight Cream Cheese
  • 3 tbsp. Powdered Sugar
  • 2/3 c. Whipping Cream
  • 1/4 c. Chopped, Toasted Pecans
FOR THE CRUST: 1 3/4 c. Graham Cracker Crumbs (about 10-12 Whole Crackers) 1/2 c. Salted Butter, Melted 2 tbsp. Powdered Sugar FOR THE PUMPKIN FILLING: 4 tsp. Cold Water 1 tsp. Gelatin 4 oz. weight Cream Cheese 1/2 c. Powdered Sugar 3/4 c. Pumpkin Puree 1/2 tsp. Cinnamon 1/4 tsp. Nutmeg 1/4 tsp. Ginger 1/8 tsp. Cloves 1 pinch Salt 1 tsp. Pure Vanilla Extract 3/4 c. Whipping Cream FOR THE TOPPING: 4 oz. weight Cream Cheese 3 tbsp. Powdered Sugar 2/3 c. Whipping Cream 1/4 c. Chopped, Toasted Pecans This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. GET INGREDIENTS Powered by Chicory Directions For the crust: Preheat oven to 350°F. Line an 8x8 square baking dish with parchment paper and set aside. Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish. Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. Set aside to cool completely. For the pumpkin filling: Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes. Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth. Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well. In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much. Cover with plastic wrap and place in the fridge while you make the topping. For the cream cheese whipped cream topping: In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form. Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4–6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.
Provided by:
Erica Kastner

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