1 c. flour
1/2 c. butter, softened
1/2 c. finely chopped pecans
1 pkg. (8 oz.) cream cheese
1/2 c. granulated sugar
1 c. frozen whipped topping, thawed
1 env. unflavored gelatin
1/4 c. cold water
1 can (1 lb.) pumpkin
3 egg yolks, beaten slightly
1/2 c. firmly packed brown sugar
1/2 c. milk
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
3 egg whites
1/4 c. granulated sugar

Mix flour, butter and pecans with pastry blender until crumbly. Pack into 9 inch square or 9 x 13 inch baking pan. Bake at 375 degrees for 15 to 20 minutes or until light brown. Cool.

With mixer, combine cream cheese, 1/2 cup granulated sugar and whipped topping. Spread on cooled crust and chill in refrigerator.

Soften gelatin in water. In large saucepan, combine gelatin mixture with pumpkin, egg yolks, brown sugar, milk and seasonings. Cook over medium heat, stirring until mixture begins to bubble. Cover and cool.

Beat egg whites until frothy. Slowly add 1/4 cup sugar and continue beating until stiff and glossy. Fold into pumpkin mixture. Pour over cream cheese mixture and chill until set. Cut into squares and serve with additional whipped topping and chopped pecans, if desired. Makes 10 to 12 servings.