Ingredients:

1 ½ c graham cracker crumbs

1/3 c sugar

1 tsp cinnamon

1/3 c butter

12 oz cream cheese, softened

1c sugar

3 eggs

1 15 oz can of pumpkin

3 egg yolks

¾ c sugar

½ c 2% milk

2 tsp cinnamon

½ tsp salt

1 envelope unflavored gelatin

¼ c cold water

1c heavy whipping cream

3 tbsp sugar

¼ tsp vanilla

Directions:

1. Preheat oven to 350 degrees.

2. Combine Graham cracker crumbs, 1/3c sugar, 1tsp cinnamon, and melted butter. Press into 9x13 pan.

3. Beat cream cheese, 1c sugar, and eggs. Pour over crust. Bake 25 minutes and cool.

4. In double boiler, combine pumpkin, egg yolks, 1/2c sugar, milk, 2tsp cinnamon, and salt. Cook over low heat until 160 degrees. Remove from heat, let cool.

5. In small saucepan, sprinkle gelatin over cold water. Let stand 1 minute. Heat over low heat until gelatin is completely dissolved. Stir into pumpkin mixture and let cool.

6. Whip heavy cream, 3tbsp sugar, and vanilla into whipped cream. Stir into pumpkin mixture and spread over cream cheese. Cover and refrigerate for at least four hours or until set.

Bon Appetit!