MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Layered Pumpkin Dessert
Categories: Breads, Cheee, Squash, Dairy
Yield: 15 servings

1 1/2 c Graham cracker crumbs
1/3 c Sugar
1 ts Ground cinnamon
1/3 c Butter; melted

MMMMM--------------------CREAM CHEESE FILLING-------------------------
12 oz Cream cheese, softened
1 c Sugar
3 lg Eggs

MMMMM----------------------PUMPKIN FILLING---------------------------
15 oz Can solid-pack pumpkin
3 lg Eggs; separated
3/4 c Sugar; divided
1/2 c Milk
2 ts Ground cinnamon
1/2 ts Salt
1/4 oz Env unflavored gelatin
1/4 c Cold water

MMMMM--------------------------TOPPING-------------------------------
1 c Heavy whipping cream
3 tb Sugar
1/4 ts Vanilla extract

Set oven @ 350ºF/175ºC.

In a large bowl, combine crumbs, sugar and cinnamon;
stir in butter. Press into an ungreased 13x9-in. baking
dish. In a large bowl, beat cream cheese until smooth.
Beat in sugar and eggs until fluffy. Pour over crust.
Bake 15-20 minutes or until set. Cool on a wire rack.

In the top of a double boiler or a metal bowl over
simmering water, combine pumpkin, egg yolks, 1/2 cup
sugar, milk, cinnamon and salt. Cook and stir over low
heat until a thermometer reads 160°; remove from heat.
Transfer to a large bowl; wipe out double boiler.

In a small saucepan, sprinkle gelatin over cold water;
let stand 1 minute. Heat over low heat, stirring until
gelatin is completely dissolved. Stir into pumpkin
mixture; cool.

In the double boiler, whisk egg whites and remaining
sugar over low heat until temperature reaches 160°.
Remove from heat; using a mixer, beat until stiff glossy
peaks form and sugar is dissolved. Fold into pumpkin
mixture. Pour over cream cheese layer. Cover and
refrigerate for at least 4 hours or until set.

Just before serving, in a large bowl, beat cream until
it begins to thicken. Add sugar and vanilla; beat until
stiff peaks form. Spread over pumpkin layer.

Ruth Ann Stelfox, Raymond, Alberta

Makes: 15 servings

RECIPE FROM: https://www.tasteofhome.com

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