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
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Layer 1
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2 cups graham cracker crumbs
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1/3 cup sugar
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1 stick melted butter
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Mix and pat in 9×13” pan
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Layer 2
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2 eggs
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1 (8 oz) pkg. cream cheese (not low fat), at room temp
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3/4 cup sugar
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Beat well and pour over unbaked crust; bake at 350 for 20 min. Cool.
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Layer 3
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2 cups pumpkin (1- 15 oz. can)
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1/2 cup sugar
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1/2 teaspoon salt
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3 egg yolks (separate from whites and save whites; be sure not to get any yolk into whites)
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1 Tablespoon cinnamon
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Mix and cook over medium heat until thick and hot, stirring constantly so it won’t stick.
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Add 1 envelope unflavored gelatin soaked in 1/4 cup cold water; stir to dissolve in pumpkin mixture.
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Cool.
- 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.
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Frost with Cool Whip. Sprinkle lightly with cinnamon.
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Refrigerate or freeze.