Pumpkin Squares

Everyone loves this wonderful change from pumpkin pie and is a 'must' for our holiday events.

INGREDIENTS

1 ¾ cups graham cracker crumbs

1/3 cup sugar

½ cup butter or margarine, melted

4 eggs

1 1/2 cups sugar

2 (8 oz.) package cream cheese, softened

1 can (approx. 16 oz.) pumpkin

3 egg yolks (I use pasteurized eggs)

½ cup sugar

½ cup milk

½ tsp. salt

2 tsp. ground cinnamon

1 envelope unflavored gelatin

¼ cup cold water

3 egg whites

¼ cup sugar

DIRECTIONS

Mix crumbs and sugar. Stir in melted butter; pat into 9x13 baking dish.

Beat eggs, sugar and the cream cheese until light and fluffy. Pour over graham cracker crust. Bake at 350 degrees for approx. 25-30 min. (or until set).

Beat pumpkin, egg yolks, ½ cup sugar, milk, salt and cinnamon in top of double boiler. Cook over boiling water, stirring frequently until thick, about 5 min. Put ¼ cup cold water into a small saucepan and sprinkle on the gelatin. Stir over low heat until dissolved; stir into pumpkin mixture. Cool.

Beat egg whites until foamy. Gradually beat in ¼ cup sugar; beat until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture. Pour over the cooled baked graham cracker mixture, refrigerate.

To serve - cut into squares and top with whipped topping.