- 12
- 15 mins
- 60 mins
Ingredients
- 1 3/4 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter or margarine, melted
- 4 eggs
- 1 1/2 cups sugar
- 2 (8 oz.) package cream cheese, softened
- 1 can (approx. 16 oz.) pumpkin
- 3 egg yolks (I use pasteurized eggs)
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 3 egg whites
- 1/4 cup sugar
Preparation
Step 1
Mix crumbs and sugar. Stir in melted butter; pat into 9x13 baking dish.
Beat eggs, sugar and the cream cheese until light and fluffy. Pour over graham cracker crust. Bake at 350 degrees for approx. 25-30 min. (or until set).
Beat pumpkin, egg yolks, ½ cup sugar, milk, salt and cinnamon in top of double boiler. Cook over boiling water, stirring frequently until thick, about 5 min. Put ¼ cup cold water into a small saucepan and sprinkle on the gelatin. Stir over low heat until dissolved; stir into pumpkin mixture. Cool.
Beat egg whites until foamy. Gradually beat in ¼ cup sugar; beat until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture. Pour over the cooled baked graham cracker mixture, refrigerate.
To serve - cut into squares and top with whipped topping.