Ok people, we’re in the homestretch of pumpkin week, so let’s go out with a bang. Here’s the scenario: you love pumpkin pie, but a pie isn’t enough to feed your crowd and pie crust is too obnoxious to fathom making more than one pie. The solution: layered pumpkin squares. What do I mean by layered? I’m not talking layered like a green Pixar ogre, I’m talking graham cracker crust, cheesecake, pumpkin mousse, whipped cream. Layers of love my friends, layers of love.
Redhead math fact: anything made in a 9×13 pan is infinitely easier than a pie crust. I standby that statement even though this recipe has four layers and requires the use of gelatin. Guess what? I’d never used gelatin before I made this – nailed it. Don’t be intimidated by the mousse layer. Mousse is your friend. Egg whites and gelatin make mousse happy. C’mon, make the mousse happy. And the whole double boiler trick – don’t be afraid, just don’t let the top bowl with the ingredients actually touch the boiling water below. Remember, we did this with the white chocolate brownies and those turned out delicious didn’t they?
I made these bars for an office function and it was the first time I happily took the leftovers home because I wanted them to be MINE ALL MINE! Plus, I was in between my first and second half marathons at the time, so what harm could there be in eating them straight from the pan? How could I not – these bars are like pumpkin silk pie, like a pumpkin ice cream cake, like pumpkin pie parfait. Continue reading →
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Tags: bars, cheesecake, graham, pumpkin, whipped cream
Adventures of a Hungry Redhead 