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1
For the crust:
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2
In a small bowl, combine graham cracker crumbs and 1/3 cup sugar Stir in butter. Press into a 13-inch x 9-inch baking dish sprayed with cooking spray.
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3
For the cream cheese layer:
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4
In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs just until blended. Pour over crust. Bake at 350u00b0F for 20-25 minutes or until set. Cool on a wire rack.
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5
For the pumpkin puree layer:
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6
Separate egg yolks and whites.
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7
In a large saucepan, combine yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160u00b0F. Remove from the heat.
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8
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Then, heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
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9
In a large heavy saucepan, combine reserved egg whites and sugar. With a handheld mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160u00b0F, about 12 minutes. Remove from the heat; beat until stiff glossy peaks are formed.
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10
Fold into pumpkin mixture. Pour evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped cream.
