Pumpkin Pie Squares

Ingredients:

• 24 single graham crackers, crushed
• 1/3 cup sugar
• 1/2 cup butter, melted
• 2 eggs
• 3/4 cup sugar
• 1 pkg. cream cheese, softened (8oz.)
• 1 can pumpkin
• 3 egg yolks
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup water
• 3 egg whites
• 1/4 cup sugar
• 1 cup chilled whipping cream
• 1 Tbsp. sugar
• 1 tsp. vanilla

Directions:

Mix graham cracker crumbs and 1/3 cup sugar. Stir in melted butter and pat in buttered baking dish, 9x13 inches. Heat oven to 350 degrees F.

Beat 2 eggs, 3/4 cup sugar and cream cheese until light and fluffy. Pour over graham cracker crust. Bake 20 minutes. Beat pumpkin, egg yolks, 1/2 cup sugar, the milk, salt & cinnamon in top of double boiler.

Cook over boiling water, stirring frequently until thick, about 5 minutes. Sprinkle gelatin on water in small pan. Stir over low heat, just until dissolved. Stir into pumpkin mixture. Cool. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar; beat until stiff and glossy.

Gently fold beaten egg whites into pumpkin mixture. Pour over bake mixture and refrigerate. Just before serving, beat whipping cream and 1 tablespoon sugar in chilled bowl until stiff. During last minutes of beating, add vanilla.

To serve, cut dessert into squares. Garnish with whipped cream.

By Robin from Washington, IA

Editor's Note: This recipe does contain uncooked eggs.