CRUST INGREDIENTS:
- 1 ¾ cups graham crumbs
- ½ cup brown sugar
- ½ cup butter (or margarine)
Mix all ingredients together and press evenly into a 9×13 pan.
BOTTOM LAYER INGREDIENTS:
- 2 eggs
- 8 oz cream cheese
- ¾ cups white sugar
Beat above ingredients together and spread onto graham crust base. Bake at 350 ˚ for 20 minutes. Remove from oven and allow to cool completely.
SECOND LAYER INGREDIENTS:
- 3 egg yolks (save the whites for next step)
- ½ cup white sugar
- ½ cup milk
- ¼ tsp salt
- 2 cups pumpkin
- 1 tsp cinnamon
- ¼ tsp nutmeg
Mix above ingredients in a saucepan stirring constantly. Heat just to boiling.
COMBINE: 1 envelope of gelatin (1 tbsp) and ¼ cup cold water. Dissolve gelatin in cold water then add to the hot pumpkin mixture. Remove from heat and allow to cool.
COMBINE: 3 egg whites and ¼ cup sugar. Beat together until it becomes thick and glossy. Fold into cooled pumpkin mixture. Pour mixture over bottom layer and refrigerate.
Top with whipped cream just before serving and ENJOY!
Recipe Courtesy of: Gerries Garden Centre Farm Market Elora
