Prep Time:
45 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
5 hrs 5 mins
Servings:
12
Yield:
1 9×13-inch pan
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 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.
Nutrition Facts (per serving)
| 483 | Calories |
| 28g | Fat |
| 53g | Carbs |
| 9g | Protein |
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