| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
c |
Butter, softened |
| 1/2 |
c |
Chopped pecans |
| 1 |
pk |
(8 oz) cream cheese |
| 3/4 |
|
Sugar, divided |
| 1 |
c |
Frozen whipped topping, thawed |
| 1 |
|
Envelope unflavored gelatin |
| 1/4 |
c |
Cold water |
| 1 |
cn |
(16 oz) pumpkin |
| 3 |
|
Eggs, separated |
| 1/2 |
c |
Light brown sugar |
| 1/2 |
c |
Milk |
| 1 1/2 |
ts |
Pumpkin pie spice |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 375°. Mix flour, butter and pecans with pastry blender
until crumbly. Pack into 9 inch square pan. Bake in oven 15 to 20 minutes
or until lightly brown. Cool. Combine cream cheese, 1/2 cup sugar and
whipped topping with electric mixer. Spread on cooled crust and chill in
refrigerator. Soften gelatin in water. Combine gelatin mixture with
pumpkin, egg yolks, brown sugar, milk, pumpkin pie spice and salt in large
saucepan. Cook over moderate heat, stirring, until mixture begins to
bubble. Cover and cool. Beat egg whites until frothy. Slowly add remaining
granulated sugar and continue beating until stiff and glossy. Fold into
pumpkin mixture. Pour over cream cheese mixture. Chill until set. Cut into
squares.
NOTES : These will make you think of pumpkin pie. Has a great pumpkin
taste.
Recipe by: Treasured Recipes-1984 Posted to TNT - Prodigy's Recipe Exchange
Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 12, 1997
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