24 double graham crackers, crushed
1/3 c. sugar
1/2 c. butter, melted
8 oz. cream cheese, softened
3/4 c. sugar
2 eggs, beaten
2 c. pumpkin
3 egg yolks
1/2 c. sugar
1/3 c. milk
1/3 tsp. salt
1 tbsp. cinnamon
1 env. Knox gelatin, dissolved in 1/4 cup water
3 egg whites
1/4 c. sugar
Cool Whip

For bottom layer, combine cracker crumbs, 1/3 cup sugar and melted butter. Press into 9 x 13 inch pan. For second layer, cream together softened cream cheese and sugar. Add beaten eggs, beat all together. Pour mixture over crust and bake 20 minutes at 350 degrees. For third layer, cook together pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until thickened like a custard, about 2 - 3 minutes. Remove mixture from heat; add gelatin and cool. Beat 3 egg whites until foamy and add 1/4 cup sugar; beat like a meringue. Fold into pumpkin mixture and spread over crust. Top with Cool Whip and serve. Enjoy!!