- 2 dozen graham crackers (crushed)
- l 1/2 cups sugar
- 1/2 cup margarine
- 5 eggs
- 1 (8 oz.) pkg. cream cheese
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 envelope plain gelatine
- 1/4 cup cold water
- 2 cups fresh pumpkin
Mix graham cracker crumbs, margarine and 1/3 cup sugar together, and pack in a 9" by 13" pan. Combine 2 eggs, 2/3 cup sugar and cream cheese, and beat until light and fluffy. Pour mixture over graham crackers and bake for 20 minutes at 350". Remove and cool. Separate 3 eggs, combine the yolks, pumpkin, 1/2 cup sugar, salt and cinnamon in the top of a double boiler, and cook over boiling water for 5 minutes, stirring often. Remove from heat. Sprinkle gelatine over water in a small pan and stir over low heat until dissolved. Add to mixture in double boiler, and let cool. Beat egg whites until stiff. Fold into mixture, and pour over baked layers. Refrigerate and serve with whipped cream.
- Yields: 13 ... not enough. Betcha need to make more!
- Preparation Time: 1 hour
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