CRUST:

24 graham crackers, crushed
1/3 c. sugar
1/2 c. melted butter

Combine all ingredients, mixing well. Press into the bottom of a 9x13 inch pan.

FILLING:

2 eggs, beaten
3/4 c. sugar
1 (8 oz.) pkg. cream cheese
2 c. pumpkin
3 egg yolks
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tbsp. cinnamon
1 env. unflavored gelatin
1/4 c. cold water
3 egg whites
1/4 c. sugar
1/2 pt. heavy cream, whipped

Combine eggs, 3/4 cup sugar and cream cheese, mixing well. Pour over crust. Bake in a 350 degree oven for 20 minutes.

In a saucepan, combine pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon; cook until mixture thickens. Remove from heat. Dissolve gelatin in cold water and add to pumpkin mixture; cool. Beat egg whites until foamy. Add remaining sugar and beat until soft peaks form. Fold into pumpkin mixture. Pour over cooled layer. Serve topped with whipped cream. Serves 8.