1 3/4 c. graham cracker crumbs
1/3 c. sugar
1 stick melted butter
2 eggs
3/4 c. sugar
2 (8 oz.) cream cheese
3 egg yolks
1 (16 oz.) can pumpkin
1/2 c. sugar
1/2 c. milk
1 tsp. salt
2 tsp. cinnamon
Cool Whip
1 envelope unflavored gelatin
1/4 c. water
3 egg whites
1/4 c. sugar

Mix first 3 ingredients and put in a 9 x 12 pan. Blend next 3 ingredients and spread over crust.

Bake at 350°F for 20 minutes. Beat egg yolks and add pumpkin, sugar, milk, salt and cinnamon. Cook 5 minutes until thick. Soften gelatin in water and add water to pumpkin mixture. Let cool. Beat egg whites until stiff. Add 1/4 cup sugar; fold into the cool pumpkin mixture. Pour over cheese mixture. Allow to set in refrigerator until firm. Then top with Cool Whip and cover.