Pumpkin Squares

24 single graham crackers, crushed
1/3 cup sugar
1/2 cup melted margarine

Mix graham cracker crumbs & sugar. Stir in melted margarine - pat in buttered 13x9x2 baking dish.

2 eggs
1 - 8 oz. pkg. cream cheese, softened
3/4 cup sugar

Beat eggs, sugar & cream cheese until fluffy. Pour over crust - bake 20 minutes. Cool.

1 (1 lb.) can pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 envelope unflavored gelatin
1/4 c. water - cold

Beat pumpkin, egg yolks, sugar, milk & cinnamon in top of a double broiler. Cook over boiling water, stirring frequently until thick - aobut 8 minutes. Sprinkle gelatin on water in small saucepan. Stir into pumpkin mixture. Cool.

3 egg whites
1/4 cup sugar

Beat egg whites until foamy. Beat in sugar, continue beating until thick & glossy. Gently fold into cooled pumpkin mixture. Pour over (cooled) baked mixture. Refrigerate at least 4 hours. Spread cool whip over the top of pumpkin mixture. Garnish with finely chopped pecans. Cut into squares.

This recipe was handed down to me from my mother-in-law. It is a family favorite and is a big hit any place I've ever taken it. There is not much baking to it. Hope you enjoy it!