1 can solid pack pumpkin (15 oz. size)
1 can Pet evaporated milk (12 oz. size)
2 large eggs, slightly beaten, plus 2 egg whites
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. salt
3/4 cup graham cracker crumbs
1/2 cup whipped cream or non-dairy topping
3/4 cup slivered toasted almonds, divided

In a roomy mixing bowl, combine the pumpkin, evaporated milk, beaten eggs, egg whites and sugar. Then, beat the combination until it becomes silky smooth.

Next, gently whisk in the spices and the salk (but whisk only until the ingredients are well mixed).

Then, gently fold in the graham cracker crumbs and half of the slivered almonds.

When the texture is uniformly consistent, transfer it to a 9x11-inch Pyrex baking dish coated with non-stick cooking spray. Then slide the dish into the oven and bake it at 325 for 50-55 minutes or until a knife inserted near the center of the casserole comes out clean.

	Franksgiving 2003 Menu
		• Oven Barbecued Turkey Legs • Indian-style corn casserole • Herbed New Potatoes • Mirliton Soup • Pilgrim-style green beans • Carmelized Coffee Flan

Note: Before serving it, allow it to cool to "almost" room temperature (it can still be a little warm if you'd prefer it that way). Then, spoon the casserole out to your family and guests with a generous dollop of whipped topping, a sprinkling of the remaining almonds, and a little pinch of added cinnamon. Just for the record, this pumpkin casserole can also be served chilled. You do, however, want to store it in the refrigerator.