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10 servings
Ingredients:
2 cups crushed graham crackers1/2 cup butter, melted 2 eggs, beaten1/2 cup packed brown sugar1 (8 ounce) package cream cheese, softened 2 cups pumpkin puree1/2 cup white sugar1 teaspoon ground cinnamon1/2 teaspoon salt3 egg yolks1/2 cup milk 1 envelope (1 tablespoon) unflavored gelatin1/4 cup water 2 egg whites, stiffly beaten1/2 cup white sugar
Instructions:
Preheat oven to 350 degrees F (175 degrees C).In a medium bowl, mix the graham crackers and butter.Press into the bottom of a 9x13 inch baking pan.In a medium bowl, mix eggs and brown sugar.Blend in the cream cheese.Spoon the mixture over the layer of graham crackers.Bake in the preheated oven 20 minutes.Remove from oven and allow to cool.In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk.Bring to a boil.Stir constantly until slightly thickened, about 1 minute.Remove from heat.Mix the gelatin and water in a small bowl.Stir into the pumpkin mixture.Cool to room temperature.In a small bowl, beat the egg whites and sugar until stiff.Fold into the pumpkin mixture.Spoon in a layer over the cream cheese mixture.Chill in the refrigerator 6 to 8 hours, or overnight.
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