Makes a 9’13” pan.
Ingredients:
Crust
1-1/2 Cups Graham Cracker Crumbs (about 40 squares)
1/3 Cup Granulated Sugar
½ Cup Unsalted Butter, melted
Cream Cheese Layer
1 Package (8 ounces) Cream Cheese, softened
¾ Cup Granulated Sugar
2 Large Eggs, room temperature
Pumpkin Filling
1 Tablespoon Unflavored Gelatin
¼ Cup Cold Water
6 Large Egg Yolks, room temperature
3 Cups Canned Pumpkin
1-1/4 Cups Granulated Sugar, divided
1 Cup 2-Percent Milk
1 Tablespoon Ground Cinnamon
1 Teaspoon Salt
1 Cup Heavy Whipping Cream
1 Teaspoon Vanilla Extract
Additional Whipped Cream, optional
Directions:
Combine the first three ingredients. Then press into a 9x13” baking pan. Set aside.
In a bowl, beat cream cheese, granulated sugar and eggs until blended. Then pour over the crust.
Bake at 350 degrees for 15 minutes, or until set. Cool on a wire rack for one hour.
Soften the gelatin in cold water. Set aside.
Ina small bowl, beat the egg yolks until thick and lemon-colored. Set aside.
In saucepan, combine pumpkin, one cup granulated sugar, milk, cinnamon, and salt. Bring it to a boil for two minutes.
Stir one cup hot pumpkin mixture into the beaten egg yolks.
Then return all the the saucepan. Bring to a gentle boil, cooking and stirring the mixture for two minutes.
Remove from the heat, and stir in softened gelatin.
Set saucepan in ice water and stir until mixture reaches room temperature, about five minutes.
In another bowl, beat the whipping cream until soft peaks form.
Gradually add vanilla extract and remaining granulated sugar.
Beat whipping cream mixture until stiff peaks form.
Then fold the whipped cream into the pumpkin mixture, and pour it over the creamed cheese layer in the baking pan.
Refrigerate for two hours.
Serve with additional whipped cream, if desired.
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