Ingredients

• 1 3/4 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter or margarine, melted
• 4 eggs
• 1 1/2 cups sugar
• 2 (8 oz.) package cream cheese, softened
• 1 can (approx. 16 oz.) pumpkin
• 3 egg yolks (I use pasteurized eggs)
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3 egg whites
• 1/4 cup sugar

Directions

1. Mix crumbs and sugar. Stir in melted butter; pat into 9×13 baking dish.

2. Beat eggs, sugar and the cream cheese until light and fluffy. Pour over graham cracker crust. Bake at 350 degrees for approx. 25-30 min. (or until set).

3. Beat pumpkin, egg yolks, ½ cup sugar, milk, salt and cinnamon in top of double boiler. Cook over boiling water, stirring frequently until thick, about 5 min. Put ¼ cup cold water into a small saucepan and sprinkle on the gelatin. Stir over low heat until dissolved; stir into pumpkin mixture. Cool.

4. Beat egg whites until foamy. Gradually beat in ¼ cup sugar; beat until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture. Pour over the cooled baked graham cracker mixture, refrigerate.

5. To serve – cut into squares and top with whipped topping.

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