Pumpkin Delight

Pumpkin Delight comes from my “Amish background”  As a child it was one of the things to look forward to when the leaves began to change. It was never made any other time of the year. I suppose just like many other things…Peanut Butter Eggs for instance, must they be made only at Easter?  Some days my mouth waters for these and I feel trapped. I know that I must squash the desire, often I buy a peanut butter cup just to conquer the desire. It never works.

I have decided to make Pumpkin Delight whenever I desire and here is how you make it so you can enjoy it too.

Buy pumpkin from Amish neighbors.

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I paid a dollar a piece. Can one live on pumpkin?

These peppers have nothing to do with Pumpkin Delight. They just look pretty and cost me a small sum of $5.00

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I chop it. I cook it. I puree it skins and all. Seems a bit yuk when you think of the skins in the mix but just put your mind to other things and know that you are getting way more good nutrients in your body this way.

I put it in jars and cold pack it for an hour. (you may skip this step if you feel tired however you will not eat Pumpkin Delight year round)

A graham cracker crust with butter and sugar

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A cream cheese, egg and sugar filling is whipped together and baked

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Pumpkin, cinnamon, sugar and more are cooked on stove top and poured over cream cheese layer.   Top it off with cool whip and a sprinkle of cinnamon for looks.

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Pumpkin Delight

  • 2 packs graham crackers crushed
  • 1/3 cup sugar
  • 1/2 cup butter melted
  • Mix and press into 9×13 pan
  • 2 eggs beaten
  • 8 oz. cream cheese
  • 3/4 cup sugar
  • Mix and pour over crust; bake 20 minutes at 350
  • 1 pint pumpkin
  • 3 egg yolks
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1 T cinnamon
  • Cook until thickened. Remove from heat. Add:
  • 1 package gelatin dissolved in 1/4 cup water
  • Cool slightly
  • 3 egg whites
  • 1/4 cup sugar
  • Whip and fold into pumpkin mixture. Pour over cooled crust. Top with cool whip.