Categories: sweets

Ingredients

• 1 3/4 cups graham cracker crumbs
• 1 1/3 cups sugar, divided
• 1/2 cup butter, melted
• 1 package cream cheese, softened
• 5 eggs
• 1 can solid pack pumpkin
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/2 tsp each salt and ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• whipped topping and ground nutmeg, opt.

Directions

1. In a small bow, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13 × 9 baking dish. In a small mixing bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350 for 20-25 minutes or until set. Cool on a wire rack.

2. Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160 degrees. Remove from heat.

3. In a small saucepan, sprinkle the gelatin over the cold water; let stand for 1 minute. Heat over low heat,stirringuntil the gelatin is completely dissolved. Stir into the pumpkin mixture; set aside.

4. In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.

5. Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired.

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