 | | Directions | | Crush graham crackers; mix with 1/3 cup sugar and 1/2 cup melted margarine. Press into 9x13 inch pan. For filling, mix eggs, sugar and cream cheese; pour over crust. Bake 20 minutes at 350°. Cool. For topping, cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat; add gelatin that has been softened in cold water. Cool. Beat egg whites until stiff. Beat in 1/4 cup sugar. Fold into pumpkin mixture. Pour over cooled cream cheese crust layer. Top with whipped cream. |
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Servings: 12
|  | | Ingredients | | - | | 24 squares graham crackers, crushed |
| - | | 1/3 cup sugar |
| - | | 1/2 cup margarine, melted |
| - | | FILLING: |
| - | | 2 eggs, beaten |
| - | | 3/4 cup sugar |
| - | | 1 package cream cheese, softened (8 ounce pkg) |
| - | | TOPPING: |
| - | | 2 cups pumpkin |
| - | | 3 eggs, divided |
| - | | 3/4 cup sugar, divided |
| - | | 1/2 cup milk |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon cinnamon |
| - | | 1 tablespoon unflavored gelatin |
| - | | 1/4 cup cold water |
| - | | whipped cream |
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