Categories: Thanksgiving

Ingredients

• Bag of graham cracker crumbs
• Sugar
• 5 eggs
• 1 stick butter
• Cinnamon
• 1 15oz. Libby’s canned pumpkin (not pie mix)
• Plain gelatin (find this on the shelf with jello)
• 1 large container Cool Whip or store brand
• equivalent
• 1 ( 8 oz.) pkg. cream cheese (not low fat)

Directions

1. Layer 1

2. 2 cups graham cracker crumbs

3. 1/3 cup sugar

4. 1 stick melted butter

5. Mix and pat in 9×13” pan

6. Layer 2

7. 2 eggs

8. 1 (8 oz) pkg. cream cheese (not low fat), at room temp

9. 3/4 cup sugar

10. Beat well and pour over unbaked crust; bake at 350 for 20 min. Cool.

11. Layer 3

12. 2 cups pumpkin (1- 15 oz. can)

13. 1/2 cup sugar

14. 1/2 teaspoon salt

15. 3 egg yolks (separate from whites and save whites; be sure not to get any yolk into whites)

16. 1 Tablespoon cinnamon

17. Mix and cook over medium heat until thick and hot, stirring constantly so it won’t stick.

18. Add 1 envelope unflavored gelatin soaked in 1/4 cup cold water; stir to dissolve in pumpkin mixture.

19. Cool.

20. Beat 3 egg whites until stiff and add 1/4 cup sugar; beat again. Fold whites carefully into pumpkin mixture with a whisk. Pour over cooled layers. Put in refrigerator until cool.

21. Frost with Cool Whip. Sprinkle lightly with cinnamon.

22. Refrigerate or freeze.

Email to a friend | Print this recipe | Back