INGREDIENTS

  • 2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 2/3 cup butter (melted)
  • 1 (8ounce)package cream cheese
  • 3/4 cup sugar
  • 2 eggs
  • 2 cups pumpkin (not pumpkin mix)
  • 3egg yolks (save whites)
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 3egg whites
  • 1/4 cup sugar
  • 1 (10ounce) Cool Whip
  • 1/2 cup pecans (chopped)

DIRECTIONS

  1. Mix together graham cracker crumbs, sugar, andmelted butter.
  2. Press into lightly greased9×13-inch pan.
  3. Beat cream cheese.
  4. Add sugar & beat.
  5. Add eggs and beat together.
  6. Pour over graham cracker crust.
  7. Bake 20 minute @ 350 degrees.
  8. Let cool - to room temperature
  9. While cooling cheese cake mixture, on stove mix together in a small saucepan pumpkin, egg yolks, sugar, milk, salt, cinnamon, ginger, and cloves.
  10. Cook until mixture begins to thicken. (I cook for entire 20 minutes first layer is baking).
  11. Let cool.
  12. Beat egg whites until almost stiff.
  13. Add sugar and beat until stiff peaks form (peaks stand straight up when beaters are pulled out of mixture.)
  14. Fold egg whites into cooled pumpkin mixture.Pour over cream cheese layer.
  15. Spread cool whip over pumpkin mixture.
  16. Sprinkle chopped nuts on top.
  17. Refrigerate several hours before serving.