Average Rating: 4.461538TOTAL TIME: Prep: 35 min. Bake: 20 min. + chilling
YIELD: 15 servings.Ingredients
- 1-3/4 cups graham cracker crumbs
- 1-1/3 cups sugar, divided
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 5 large eggs, room temperature
- 1 can (15 ounces) pumpkin
- 1/2 cup packed brown sugar
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- Optional: Whipped topping and ground nutmeg
Instructions
- 1. In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13x9-in. baking dish.
- 2. In a small 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.
- 3. 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°. Remove from the heat.
- 4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
- 5. 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.
- 6. 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.
Nutrition Facts
1 piece: 284 calories, 14g fat (8g saturated fat), 104mg cholesterol, 257mg sodium, 36g carbohydrate (29g sugars, 2g fiber), 5g protein.
