Directions (continued)

• large bowl, beat cream cheese until smooth. Beat in sugar and eggs
• until fluffy. Pour over crust. Bake at 350° for 15-20 minutes or
• until set. Cool on a wire rack.
• In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar,
• milk, cinnamon and salt. Cook and stir over low heat for 10-12
• minutes or until mixture is thickened and reaches 160°; or is
• thick enough to coat the back of a metal spoon. Remove from the
• heat.
• In a small saucepan, sprinkle gelatin over cold water; let stand for
• 1 minute. Heat over low heat, stirring until gelatin is completely
• dissolved. Stir into pumpkin mixture; cool.
• In a large heavy saucepan, combine egg whites and remaining sugar.
• With a portable mixer, beat on low speed for 1 minute. Continue
• beating over low heat until mixture reaches 160°, about 12
• minutes.
• Remove from the heat; beat until stiff glossy peaks form and sugar is
• dissolved. Fold into pumpkin mixture. Pour over cream cheese layer.
• Cover and refrigerate for at least 4 hours or until set.
• Just before serving, in a large bowl, beat cream until it begins to
• thicken. Add sugar and vanilla; beat until stiff peaks form. Spread
• over pumpkin layer. Yield: 15 servings.