All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 cups graham cracker crumbs ½ cup margarine, melted 12 ounces cream cheese, softened 3 eggs, beaten ¾ cup white sugar 1 (15 ounce) can pumpkin puree 3 eggs, separated ½ cup milk ¾ cup white sugar ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 teaspoon salt 2 (.25 ounce) packages unflavored gelatin ¼ cup cold water ¼ cup boiling water ½ cup white sugar 1 (8 ounce) container frozen whipped topping, thawed 3 tablespoons ground walnuts

Nutrition Info

483.1 calories carbohydrate: 53.2 g cholesterol: 125 mg fat: 27.5 g fiber: 1.6 g protein: 8.6 g saturatedFat: 12.9 g servingSize: - sodium: 582.1 mg sugar: 44 g transFat: : - unsaturatedFat: : -

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.

1 9x13-inch pan

This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.