Ingredients
1-2/3 cups graham cracker crumbs1/3 cup sugar1/2 cup butter, meltedCREAM CHEESE FILLING:2 packages (8 ounces each) cream cheese, softened3/4 cup sugar2 large eggsPUMPKIN FILLING:2 envelopes unflavored gelatin1/2 cup cold water1 can (30 ounces) pumpkin pie filling1 can (5-1/2 ounces) evaporated milk2 large eggs, lightly beatenTOPPING:1 carton (12 ounces) frozen whipped topping, thawed
Preparation
Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes.
Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.
