Ingredients for Aunt Judy's Pumpkin Dessert
- 1/2 cup melted butter
- Walnuts
- Flour
- Cream Cheese
- 3/4 cup brown sugar + 1/4 cup granulated sugar
- 1 container whipped topping (such as Cool Whip)
- 1 (15 ounce) can pumpkin puree
- Egg Yolks
- Cinnamon
- Salt
- 1 (1 ounce) package unflavored gelatin
- 3 large egg whites
- 1 1/2 cups graham cracker crumbs
- 1 teaspoon pumpkin pie spice
- 1 (12 ounce) package semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup cold water
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How to Make Aunt Judy's Pumpkin Dessert
- Preheat oven to 350°F (175°C). Mix 1 1/2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup packed brown sugar. Press into a greased 9x13 inch baking dish. Bake for 30 minutes.
- Let the crust cool completely.
- In a medium bowl, combine 1 (15 ounce) can pumpkin puree, 1/2 cup brown sugar, and 1 teaspoon pumpkin pie spice. Spread evenly over the cooled crust.
- Refrigerate for at least 1 hour.
- In a saucepan, combine 1 (12 ounce) package semi-sweet chocolate chips, 1/2 cup heavy cream, 1/4 cup milk, and 1 teaspoon vanilla extract. Bring to a boil over medium heat, stirring constantly, until chocolate is melted and smooth.
- In a small bowl, sprinkle 1 package (1 ounce) unflavored gelatin over 1/4 cup cold water. Let stand for 1 minute to soften. Add to the warm chocolate mixture and stir until completely dissolved.
- Remove from heat and let cool slightly.
- In a separate bowl, beat 3 large egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg white mixture into the slightly cooled chocolate-pumpkin mixture. Spread evenly over the pumpkin layer.
- Refrigerate for at least 4 hours, or preferably overnight, before topping with a generous layer of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
1503g
Fat
801g
Carbs
184g
