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Preheat oven to 350°F (175°C). Combine crumbs, sugar, and cinnamon; stir in melted butter. Press into a 13×9-inch baking dish.
Beat cream cheese until smooth. Add sugar and eggs; beat until fluffy. Pour over crust and bake 15-20 minutes until set. Let cool.

In a double boiler, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon, and salt. Cook until 160°F. Stir in gelatin dissolved in cold water. Let cool.
Whisk egg whites with remaining sugar over low heat until 160°F. Beat until stiff peaks form. Fold into pumpkin mix. Pour over cream cheese layer. Chill for 4 hours.
Beat cream with sugar and vanilla until stiff peaks form. Spread over the pumpkin layer.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 4 hours 55 minutes
Kcal: 320 kcal

Continued on next page

Preheat oven to 350°F (175°C). Combine crumbs, sugar, and cinnamon; stir in melted butter. Press into a 13×9-inch baking dish.
Beat cream cheese until smooth. Add sugar and eggs; beat until fluffy. Pour over crust and bake 15-20 minutes until set. Let cool.

In a double boiler, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon, and salt. Cook until 160°F. Stir in gelatin dissolved in cold water. Let cool.
Whisk egg whites with remaining sugar over low heat until 160°F. Beat until stiff peaks form. Fold into pumpkin mix. Pour over cream cheese layer. Chill for 4 hours.
Beat cream with sugar and vanilla until stiff peaks form. Spread over the pumpkin layer.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 4 hours 55 minutes
Kcal: 320 kcal