Time 1h Yield 15 servings. Number Of Ingredients 17 Steps:
Combine the first three ingredients; press into a 13-in. x 9-in. baking pan; set aside. , In a bowl, beat cream cheese, sugar and eggs until blended; pour over crust. Bake at 350° for 15 minutes or until set. Cool on a wire rack for 1 hour. , Soften gelatin in cold water; set aside. In a small bowl, beat egg yolks until thick and lemon-colored; set aside. In a saucepan, combine pumpkin, 1 cup sugar, milk, cinnamon and salt; bring to a boil. Boil for 2 minutes. Stir 1 cup hot pumpkin mixture into yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in softened gelatin. Set pan in ice water and stir until mixture reaches room temperature, about 5 minutes. , In another bowl, beat cream until soft peaks form; gradually add vanilla and remaining sugar. Beat until stiff peaks form. Fold into pumpkin mixture. Pour over the cream cheese layer. Refrigerate for 2 hours. Serve with whipped cream if desired.
Time 45m Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
