| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Cakes |
24 |
Servings |
INGREDIENTS
| 24 |
|
Graham crackers(crumbs) |
| 1/4 |
lb |
Butter |
| 3 |
tb |
Sugar |
| 2 |
|
Eggs |
| 8 |
oz |
Cream cheese |
| 1/2 |
c |
Sugar |
| 1 |
lb |
Can pumpkin |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Milk |
| 3 |
|
Eggs (separated) |
| 1 |
ts |
Pumpkin pie spice |
|
pn |
Salt |
| 1 |
pk |
Knox geletin |
| 1/4 |
c |
Water |
| 1/4 |
c |
Powdered sugar |
|
|
Whipped cream or coolwhip |
INSTRUCTIONS
CRUST
LAYER 1
LAYER 2
Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar. Pat
into 9x13 pan. Beat 2 eggs, 8 oz cream cheese and 1/2 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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