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

2ND LAYER:

2 eggs
1/2 c. sugar
1 pkg. cream cheese, room temp.

3RD LAYER:

1 (16 oz.) can pumpkin
3 eggs, separated
1/4 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
1 env. unflavored gelatin
1/4 c. cold water

Mix together graham crackers, sugar and butter. Pack into a 9"x13" pan to form the base layer of the dessert. Set the oven to 350 degrees.

Next, mix and beat eggs, sugar and cream cheese until light and fluffy. Pour over graham cracker layer and bake for 20 minutes. Place the remaining ingredients with the exception of the egg whites, gelatin and water in the top of a double boiler. Cook over boiling water for about 5 minutes or until thickened. Stir often. Remove from heat. Sprinkle gelatin over cold water in small saucepan and stir over low heat until dissolved. Add to pumpkin mixture and allow all to cool.

Beat 3 egg whites until stiff and glossy. Fold into pumpkin mixture and pour over baked layers. Refrigerate. Cut into squares and top each with whipped cream or whipped topping just before serving.