Yield: 24 servings
|8 ounces||Cream cheese|
|1 pounds||Can pumpkin|
|1 teaspoon||Pumpkin pie spice|
|1 pack||Knox geletin|
|¼ cup||Powdered sugar|
|Whipped cream or coolwhip|
Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar.
Pat into 9x13 pan. Beat 2 eggs, 8 oz cream cheese and ½ cup sugar.
Pour over crumbs and bake 20 minutes at 350. In sauce pan; mix pumpkin, sugar, milk, 3 beaten egg yolks, pie spice and salt. Cook until mixture bubbles. Mix the geletin with the water and add to the hot pumpkin mixture. Mix and let cool. Beat 3 egg whites until stiff, add the powdered sugar and fold into the cooked mixture. Pour over baked crust and serve with whipped cream or cool whip.