With just a week away from Thanksgiving I wanted to share a recipe from my favorite cookbook with a picture of the kitchen to whom the recipe belongs. Enjoy!

HOLIDAY PUMPKIN SQUARES
24 single crackers-crushed
½ cup butter (melted)
¹⁄³ cup sugar
Combine and press into a 9 x 13 inch pan

2 eggs
¾ cups sugar
8 ounce package cream cheese
Beat together until light & fluffy. Pour over crust and bake at 350 degrees for 20 minutes.

In a heavy saucepan blend:
16 ounce can pumpkin (2 cups)
3 egg yolks
½ cup sugar
½ cup milk
½ teaspoon salt
1½ teaspoon cinnamon
¼ teaspoon nutmeg
Bring to boil.

Dissolve 1 envelope unsweetened gelatin in ¼ cup cold water and add to mixture in saucepan. Cool.

Beat 3 egg whites till foamy; add ½ cup sugar, fold into pumpkin mixture. Pour over baked crust. Refrigerate till set. Add whipped cream before serving.
Cut into squares to serve.