 | | Directions | | Mix crust ingredients & press into a 9x13 pan. Mix cream cheese layer ingredients until smooth. Pour over crust and bake 20 minutes at 350°. Cook pumpkin, egg yolks, 1/2 c. sugar, milk, salt and cinnamon until mixture thickens. Meanwhile, dissolve gelatin in 1/4 cup cold water, and separately, beat egg whites and 1/4 cup sugar until peaks form. Remove pumpkin mixture from heat and mix in dissolved gelatin, then fold in egg whites. Pour over cream cheese layer. Cool completely and top with whipped cream. Store in refrigerator. |
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| Ingredients | | - |  | CRUST |
| - | | 24 graham crackers, crushed |
| - | | 1/2 cup sugar |
| - | | 1/2 cup butter, melted |
| - | | Cream cheese layer |
| - | | 2 Eggs, beaten |
| - | | 3/4 cup sugar |
| - | | 8 ounces cream cheese, softened |
| - | | Pumpkin Layer |
| - | | 2 cups pumpkin |
| - | | 3 Egg Yolks |
| - | | 3/4 cup sugar, divided |
| - | | 1/2 cup Milk |
| - | | 1/2 teaspoon Salt |
| - | | 1 tablespoon cinnamon |
| - | | 1 packet plain gelatin |
| - | | 1/4 cup cold water |
| - | | 3 egg whites |
| - | | Topping |
| - | | 8 ounces whipped cream |
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