Ingredients
12
12 servings
- •2 cups graham cracker crumbs
- •0.5 cup margarine, melted
- •12 ounces cream cheese, softened
- •3 eggs, beaten
- •0.75 cup white sugar
- •1 (15 ounce) can pumpkin puree
- •3 eggs, separated
- •0.5 cup milk
- •0.75 cup white sugar
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon ground nutmeg
- •1 teaspoon salt
- •2 (.25 ounce) packages unflavored gelatin
- •0.25 cup cold water
- •0.25 cup boiling water
- •0.5 cup white sugar
- •1 (8 ounce) container frozen whipped topping, thawed
- •3 tablespoons ground walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 483
- Carbohydrate: 53g
- Fat: 28g
- Fiber: 2g
- Protein: 9g
- Sugar: 44g
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