CRUST:

1 3/4 c. graham cracker crumbs
1/2 c. melted butter
2 eggs
3/4 c. sugar
1 (8 oz.) cream cheese
1/3 c. sugar

PUMPKIN MIX:

1 (16 oz.) canned pumpkin
3 egg yolks (save whites)
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
2 tsp. ground cinnamon
1 env. unflavored gelatin
1/4 c. cold water

Mix cracker crumbs and 1/2 cup sugar, stir in melted butter, pat in 9x13 baking dish.

Beat 2 eggs, 3/4 cup sugar and cream cheese until light and fluffy, pour over graham cracker crumbs and bake at 350 degrees for 20 minutes.

Beat pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon in top of double boiler. Cook stirring frequently until thick (5 minutes).

In saucepan with 1/4 cup cold water, sprinkle unflavored gelatin until dissolved.

Beat egg whites until foamy, gradually beat 1/4 cup sugar until stiff, gently fold in pumpkin, pour over crust.

REFRIGERATE.

Garnish with whipped cream.