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    Pumpkin Cheese Squares

    This is a really nice alternative to pumpkin pie for the holidays.

    List of Ingredients




    Crust:
    1/2 cup butter
    24 crushed graham crackers -- 1 pckg. of 12
    1/3 cup sugar
    Filling:
    2 eggs
    3/4 cup sugar
    1 8 oz. cream cheese -- softened
    Pumpkin Mixture:
    1 16 oz. pumpkin
    3 eggs -- separated
    1/2 cup milk
    1/2 cup sugar
    1/2 teaspoon salt
    2 teaspoons cinnamon

    Recipe



    Crust: Melt butter; sitr in sugar til mixed well and add graham crackers. Mix and pat into a 9x13 pan.
    Filling: Beat filling ingredients and pour over crust. Bake at 350 (325 for glass pan) for 20 minutes. Set aside and cool. Dissolve 1 envelope of Knox plain gelatine in 1/4 c. water: set aside to be used later.
    Pumpkin Mixture: Put all ingredients except egg whites into saucepan. Cook and stir constantly (to prevent splattering and scorching) for 4 minutes on med. heat until thick. Remove from heat and add the soaked gelatine; cool well. Beat the egg whites til stiff; then fold them into cooled pumpkin mixture. Pour over cheese layer. Chill and frost with 1/2 pint whipped cream (whipped). Cover and refrigerate with whipped cream on.
    Note: This can be made a day before serving.



 

 

 


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