This promo recipe from French’s was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pumpkin Surprise Pie

CHEESECAKE CRUST:

1/4 cup chopped walnuts or pecans
9-inch unbaked pie shell
1 package (3-oz.) cream cheese, softened at room temperature
2 tablespoons sugar
1 teaspoon flour
1 teaspoon French’s Vanilla Extract
1 teaspoon milk
1 egg yolk (save egg white for use in filling)

Sprinkle nuts in bottom of pie shell. Beat until well-blended cream cheese, sugar, flour, vanilla, milk, and egg yolk; pour over nuts, spreading to cover evenly. With a fork, pierce sides only of pie shell; bake in 400° oven 15 minutes. Cool.

FILLING:

1 1/4 cups canned pumpkin
2/3 cup firmly-packed brown sugar
1/2 cup milk
1 1/2 teaspoons French’s Pumpkin Pie Spice
1 envelope unflavored gelatin
1/2 teaspoon salt
2 egg yolks
3 egg whites
1/4 teaspoon French’s Cream of Tartar
1/2 cup sugar

In medium-size saucepan combine pumpkin, brown sugar, milk, pumpkin pie spice, gelatin, salt, and egg yolks. Bring to a boil, stirring constantly. Chill until mixture mounds when dropped from a spoon. Meanwhile prepare a meringue by beating egg whites until frothy; add cream of tartar. Continue to beat until soft peaks form; gradually beat in sugar until meringue is glossy and stiff peaks form. Fold cooled pumpkin mixture into meringue; spoon into pie shell. Chill several hours until firm. 6 to 7 servings.