This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.
Ingredients
- graham cracker crumbs: 2 cups
- margarine: 0.5 cup (melted)
- ounces cream cheese: 12 piece (softened)
- eggs: 3 piece (beaten)
- white sugar: 0.75 cup
- pumpkin puree: 1 can (15 ounce can)
- eggs, separated: 3 piece
- milk: 0.5 cup
- white sugar: 0.75 cup
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.5 tsp
- salt: 1 tsp
- unflavored gelatin: 2 packages (.25 ounce packages)
- water: 0.25 cup (cold)
- boiling water: 0.25 cup
- white sugar: 0.5 cup
- frozen whipped topping: 1 container (8 ounce container, thawed)
- ground walnuts: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
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In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
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Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
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In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
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Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
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In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.
