from the kitchen of
2 cups graham crackers, rolled fine
⅓ cup sugar
½ cup melted butter
Mix and press into a 9 x 13 inch pan and chill.
2 eggs beaten
¾ cup sugar
8 ounces cream cheese
Mix together and beat the above ingredients until smooth.
Pour into crust. Bake for 20 minutes at 350ºF. Set aside
2 cups puréed pumpkin
3 egg yolks
½ cup sugar
½ cup milk
½ teaspoon salt
1 tablespoon cinnamon
Cook until mixture thickens and mounds.
Dissolve 1 envelope unflavored gelatin in ¼ cup cold water; heat
until completely dissolved. Add to pumpkin mixture and cook one
Beat 3 egg whites. Gradually add ¼ cup sugar and beat until stiff.
Fold into cooled pumpkin mixture. Pour over cream cheese layered crust.
Serve with whipped cream on the side or cover with whipped cream.
Keeps well and can be frozen.