Oh dear, this is gonna date me. Who else remembers that layered concoction of pudding mix, cream cheese and Cool Whip? As a teenager in the 1970s, it felt naughty to call it "sex in a pan" cake and "better than sex" cake. Even the more polite "Robert Redford in a Pan" warranted a titter or two. The cake was a favorite at church suppers – take that, church elders! – and neighborhood potlucks.

Well, this is the very same cake, just gussied up a bit with fresh ingredients. It’s not complicated to make but does have several moving parts. Diet alert: it’s positively addictive.

The recipe comes from my dear, dear Auntie Gloria, one of the best cooks ever. She make this AND pumpkin pie for Canadian Thanksgiving.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite pumpkin recipe to share that you think Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com

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ALANNA's TIPSPlease note that the egg whites in the Pumpkin Layer are not cooked so this recipe isn’t appropriate for anyone who doesn’t or can’t eat raw egg. And even for the rest of us, it's smart to choose pasteurized eggs.I tested this recipe with canned pumpkin but it’s easy to roast a whole pumpkin, see Homemade Kabocha Squash Pumpkin Purée . You’ll want two cups of pumpkin flesh.Next time, I may try these in muffin tins for individual round servings. My aunt also makes it in a standard cheesecake pan.I like to flavor the whipped cream layer with ginger, it’s a bit unexpected.I use a metal teaball to sprinkle the cinnamon over top.The layers firm up considerably after being refrigerated a couple of hours. My photo was taken after maybe an hour in the fridge; a few hours later, the layers were crisp and very distinctive.