1 3/4 c. crushed graham crackers
2 c. sugar
1 stick butter, melted
5 eggs
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) can pumpkin
1/2 c. milk
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 env. unflavored gelatin
1/4 c. water
9 oz. carton Cool Whip

Mix graham crackers, 1/3 cup sugar and butter and spread in 9"x13" pan. Blend 2 eggs, 3/4 cup sugar and cream cheese. Spread on crust. Bake at 350 degrees for 20 minutes. Cool. Beat 3 egg yolks. Add pumpkin, 1/2 cup sugar, milk, salt and cinnamon. Cook 5 minutes, stirring constantly. Soften gelatin in water. Add to pumpkin mixture and cool. Beat 3 egg whites until stiff. Add 1/4 cup sugar and fold into pumpkin mixture. Pour over cheese layer. Top with Cool Whip. Cut in squares and serve.