Pumpkin Sex in a Pan from Cindy Cockell
A different kind of pumpkin dessert. It takes a while to make but well worth the
time. The center layer is like a pumpkin chiffon pie.
Crust (a shortbread type of crust):
2 ¼ c flour
1c + 2 tbsp. hard margarine or cold butter
Blend these together until crumbly. Press into a 9 x 13 pan and bake 350 F for
25 minutes or until slightly browned. Set aside to cool.
Layer 1:
Whip: 8 oz (250 g) Philadelphia Light Cream Cheese (easier to do if room temp)
Add: 1 c. icing sugar
1 small Cool Whip (or ¾ of a the large container)
Beat until smooth. Spread over cooled crust.
Layer 2 (Pumpkin chiffon)
1 pkg (1/4 ounce) unflavored gelatin
¼ c. water
Sprinkle the gelatin over the water a set aside at least 1 minute to thicken.
½ c. milk
14 oz canned pumpkin (without spices)
Heat milk and pumpkin in a large saucepan until it boils. Stir the gelatin mixture
into the mixture then return to heat to boil.
Mix these 5 ingredients together in a small bowl. Then stir into boiling mixture.
Remove from heat. Cool, then chill until it’s a thick syrupy mixture that mounds
on the spoon.
½ c. brown sugar, packed
¾ tsp cinnamon
½ tsp. Ginger
¼ tsp. Salt
3 egg yolks
Beat egg whites until stiff froth. Gradually add the sugar and beat until stiff peaks
form and sugar is dissolved. Fold this into the chilled pumpkin mixture.
3 egg whites at room temperature
6 tblsp sugar
Spread this pumpkin mixture over the cream cheese mixture (layer 1). Chill
about 30 minutes then spread on layer 3.
Layer 3:
Whip 1 pint of whipping cream, adding a little sugar to taste. Spread over layer
2. Sprinkle with a little cinnamon. Refrigerate several hours or overnight.
Note: the crust also works well as a graham crumb crust or substitute the
graham crumbs for crushed ginger snaps.