1 c. all purpose flour
1/2 c. butter, softened
1/2 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese
3/4 c. granulated sugar, divided
1 c. frozen whipped topping, thawed
1 env. unflavored gelatin
1/4 c. cold water
1 (16 oz.) can pumpkin
3 eggs, separated
1/2 c. light brown sugar
1/2 c. milk
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt

Preheat oven to 375 degrees. Mix flour, butter, and pecans with pastry blender until crumbly. Pack into 9 inch square pan. Bake in oven 15-20 minutes or until lightly browned. Cool.

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

Soften gelatin in water. Combine gelatin mixture with pumpkin, egg yolks, brown sugar, milk, pumpkin pie spice and salt in large saucepan. Cook over moderate heat, stirring until mixture begins to bubble. Cover and cool.

Beat egg whites until frothy. Slowly add remaining granulated sugar and continue beating until stiff and glossy. Fold into pumpkin mixture. Pour over cream cheese mixture. Chill until set. Cut into squares.