For the crust, combine 1/2 cup sugar with 1/2 cup butter and pat into the bottom of a 9 x 13 pan.

Blend together and spread over crust:

1 15 or 16 oz can pumpkin
3/4 c. sugar
1 (8 oz.) pkg. cream cheese

Bake at 350°F for 20 minutes. Cool. Separate egg yolks from egg whites.

Mix together and cook until thickened:

1/2 c. sugar
3 egg yolks
1/2 cup milk
1/2 tsp. salt
1 tsp. cinnamon

Chill mixture completely.

Whisk together as for meringue:

1/4 c. sugar
3 egg whites

Fold into chilled pumpkin mixture. Spread on top of chilled crust and cheese mixture. Chill thoroughly. Serve with whipped cream.

Even people who don't like pumpkin pie can't resist this dessert!