Pumpkin Chiffon - cooking recipe

Ingredients

1/3 c. graham cracker crumbs
1 stick melted butter
1 c. white sugar
8 oz. cream cheese, soft
2 eggs, beaten
16 oz. can Libby's pumpkin
2 pkg. vanilla instant pudding (dry, 4 serving size)
1 c. evaporated milk
2 Tbsp. cinnamon
8 oz. Cool Whip

Preparation

Take graham cracker crumbs, butter and 1/4 cup sugar and mix well.
Press into 9 x 13-inch pan.
Set aside.
Take cream cheese, 3/4 cup sugar and eggs and mix together.
Pour onto crust.
Bake 22 minutes at 350\u00b0.
Let cool, then mix pumpkin, pudding, milk, cinnamon and Cool Whip and spread on cooled crust.
Top with more Cool Whip, if desired.