I've known Paxton resident Barb Gillaspie since I was little, and I was honored when she sent me these two recipes to share. She said these are both favorites, but the pumpkin bars are a little easier to make.
2 1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter
Mix these three ingredients and press into a 9-inch-by-13-inch pan.
Beat 2 eggs and add 8 ounces soft cream cheese and 3/4 cup sugar. Mix well and pour over the graham cracker crust.
Cook the following ingredients until they thicken:
2 cups pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1//2 teaspoons salt
1 teaspoon cinnamon
After thick, remove from heat. Dissolve one envelope plain gelatin in 1/4 cup cold water and then add this to the pumpkin mix. Let cool.
Beat 3 egg whites and 1/4 cup sugar and fold into the cooled pumpkin mix. Pour over the cream cheese filling. Chill.
To serve: top with Cool Whip.
1 1/2 cups flour
1 1/2 cup margarine
1 cup of chopped pecans
2 tablespoons powder sugar
Mix until crumbly and press into a 9-inch-by-13-inch pan and bake for 20 minutes at 350 degrees. Let cool.
2 3-ounce packages of instant vanilla pudding mix
1 1/2 cups canned pumpkin
1 1/2 cups milk
1/2 cup brown sugar
1 3/4 teaspoon pumpkin pie spice
Mix well and then fold in 6 ounces of Cool Whip. Pour over the cooled crust.
When serving top with more Cool Whip
Optional toppings: sprinkle with cinnamon and chopped pecans.