24 graham crackers crushed
1/3 c sugar
1/2 butter
2 eggs beaten
3/4 cups sugar
8 oz cream cheese
2 cups pumpkin
3 egg yolks
1/2 c sugar
1/2 cup milk
1/2 teas salt
1 tbs cinnamon
1 env plain gelatin
1/4 c cold water
3 egg whites
1/4 c sugar
1/2 pint whipping cream
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Mix graham crackers, 1/3 c sugar and 1/2 c melted butter. Press into 9 x 13 pan.

Mix eggs, 3/4c sugar and cream cheese and pour over crust. Bake 20 mins at 350.

Cook pumpkin, egg yolks, 1/2 c sugar, milk, salt and cinn until mixture thickens. Remove from heat and add gelatin that was dissolved in cold water. Cool Beat egg whites till stiff add 1/4 sugar and fold in pumpkin mixture. Pour over cooled baked crust. Let it set over night.

Serve with whipped cream or Cool Whip. 

Recipe submitted by Cathy Cummings, Corinth 

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