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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 1 |
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This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts. Ingredients:
2 cups graham cracker crumbs |
1/2 cup margarine, melted |
12 ounces cream cheese, softened |
3 eggs, beaten |
3/4 cup white sugar |
1 (15 ounce) can pumpkin puree |
3 eggs, separated |
1/2 cup milk |
3/4 cup white sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 teaspoon salt |
2 (.25 ounce) packages unflavored gelatin |
1/4 cup cold water |
1/4 cup boiling water |
1/2 cup white sugar |
1 (8 ounce) container frozen whipped topping, thawed |
3 tablespoons ground walnuts |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
2. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
3. 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.
4. 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.
5. 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.
6. 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.
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