———————————–CRUST———————————– 24 Graham crackers(crumbs)
1/4 lb Butter
3 tb Sugar
———————————-LAYER 1———————————- 2 Eggs
8 oz Cream cheese
1/2 c Sugar
———————————-LAYER 2———————————- 1 lb Can pumpkin
1/2 c Sugar
1/2 c Milk
3 Eggs (separated)
1 ts Pumpkin pie spice
pn Salt 1 pk Knox geletin
1/4 c Water
1/4 c Powdered sugar
Whipped cream or coolwhip Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar. Pat into 9×13 pan. Beat 2 eggs, 8 oz cream cheese and 1/2 cup sugar. Pour over crumbs and bake 20 minutes at 350. In sauce pan; mix pumpkin, sugar, milk, 3 beaten egg yolks, pie spice and salt. Cook until mixture bubbles. Mix the
geletin with the water and add to the hot pumpkin mixture. Mix and let cool. Beat 3 egg whites until stiff, add the powdered sugar and fold into the cooked mixture. Pour over baked crust and serve with whipped cream or cool whip.