24 Graham crackers (crushed)
1/3 cup sugar
1/2 cup butter or margarine
Press into 9 x 13″ pan



2 beaten eggs
3/4 cup sugar
8 oz cream cheese
Pour over crust and bake at 350 for 20 minutes


2 cups pumpkin (canned)
3 egg yolks
1/2 cup sugar
1/2 cup milk
1 tsp. salt
1 T cinnamon

Cook until thickens. Remove from heat. Add to pumpkin mixture 1 envelope plain gelatin dissolve in 1/4 cup cold water. Let cool.

Beat 3 egg whites
1/4 cup sugar
Fold into pumpkin mixture
Pour mixture over the baked crust/cream cheese and refrigerate until it sets (usually overnight in the fridge). Top with Cool Whip!

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