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Mix graham cracker crumbs and 1/3 cup sugar. Stir in melted butter and pat in buttered baking dish, 9x13 inches. Heat oven to 350 degrees F.
Beat 2 eggs, 3/4 cup sugar and cream cheese until light and fluffy. Pour over graham cracker crust. Bake 20 minutes. Beat pumpkin, egg yolks, 1/2 cup sugar, the milk, salt & cinnamon in top of double boiler.
Cook over boiling water, stirring frequently until thick, about 5 minutes. Sprinkle gelatin on water in small pan. Stir over low heat, just until dissolved. Stir into pumpkin mixture. Cool. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar; beat until stiff and glossy.
Gently fold beaten egg whites into pumpkin mixture. Pour over bake mixture and refrigerate. Just before serving, beat whipping cream and 1 tablespoon sugar in chilled bowl until stiff. During last minutes of beating, add vanilla.
To serve, cut dessert into squares. Garnish with whipped cream.
By Robin from Washington, IA
Editor's Note: This recipe does contain uncooked eggs.
Great seasonal dessert!
Combine flour, oatmeal, brown sugar, and margarine. Mix until crumbly. Press into ungreased 9x13 inch pan. Bake at 350 degrees F for 15 minutes. Combine pumpkin, milk, eggs, sugar, salt and spices in mixing bowl, and beat together well. Pour into crust. Bake at 350 for 20 minutes. Combine pecans, brown sugar and 2 tablespoons margarine. Sprinkle over filling. Bake an additional 15-20 minutes or until filling is set. Top with Cool Whip when served.
By Robin from Washington, IA
Shared on: 11/06/2011
Filling: Beat well and pour over baked crust. Bake 20-25 minutes till set.
Topping: Combine and spread over baked pumpkin layer. Bake 15 minutes additional. Cool and cut into squares. Keep refrigerated or frozen. Top with whipped cream or ice cream.
By Robin from Washington, IA
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