Pumpkin Squares

• 1 3/4 c. graham cracker crumbs
• 1/3 c. sugar
• 1/2 c. butter or margarine
• 2 eggs
• 3/4 c. sugar
• 1 (8 oz.) pkg. softened cream cheese
• 1 (16 oz.) can (2 c.) pumpkin
• 3 egg yolks
• 1/2 c. sugar
• 1/2 c. milk
• 1/2 tsp. salt
• 1 envelope unflavored gelatin
• 2 tsp. cinnamon
• 1/4 c. cold water
• 3 egg whites
• 1/4 c. sugar
• Cool Whip or whipped cream

1. Mix crumbs, 1/3 cup sugar and butter.
2. Pat in greased 13 x 9-inch baking dish.
3. Beat the 2 eggs, 3/4 cup sugar and cream cheese until light and fluffy.
4. Pour over crust and bake 20 minutes at 350u0b0.
5. Beat pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon in top of double boiler.
6. Cook over boiling water, stirring frequently, until thick, about 5 minutes. Sprinkle gelatin over cold water in small dish.
7. Stir into pumpkin mixture; cool.
8. Beat egg whites until foamy.
9. Gradually beat in 1/4 cup sugar.
10. Beat until stiff and glossy.
11. Gently fold into pumpkin mixture.
12. Pour over baked crust.
13. Refrigerate.
14. Cut in squares and garnish with Cool Whip or whipped cream.

graham cracker crumbs, sugar, butter, eggs, sugar, cream cheese, pumpkin, egg yolks, sugar, milk, salt, unflavored gelatin, cinnamon, cold water, egg whites, sugar, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878381 (may not work)