1 c. flour
1/2 c. butter
1/2 c. chopped pecans
8 oz. cream cheese
1/2 c. sugar
1 c. whipped topping
1 pkg. unflavored gelatin
1/4 c. cold water
1 lg. can pumpkin
3 egg yolks
3 egg whites
1/2 c. brown sugar
1/2 c.milk
1 1/2 tsp. salt
1 1/2 tsp. pie spice

Mix first 3 ingredients and pat into 13 x 9 inch pan. Bake 15 minutes at 350 degrees. Cool. Blend next 3 ingredients and spread on crust. In large saucepan combine gelatin. Mix with large can pumpkin, egg yolks, brown sugar, milk and seasonings. Cook well. Cool.

Beat egg whites until frothy, add 1/4 cup sugar, beat until stiff. Fold in pumpkin mixture and pour over cream cheese mix.