1 3/4 c. graham cracker crumbs
1/3 c. sugar
1 stick melted butter

Mix ingredients and put in 9 x 12 inch pie pan.

CHEESE FILLING:

2 eggs
3/4 c. sugar
2 (8 oz.) cream cheese

Blend and spread over crust. Bake at 350 degrees for 20 minutes.

PUMPKIN FILLING:

3 egg yolks
1 (16 oz.) can pumpkin
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
2 tsp. cinnamon
1 env. unflavored gelatin
1/4 c. water
3 egg whites
1/4 c. sugar

Beat egg yolks, pumpkin, 1/2 cup sugar, milk, salt and cinnamon. Cook 5 minutes until thick. Soften gelatin in water and add to pumpkin mixture. Let cool.

Beat egg whites until stiff. Add 1/4 cup sugar. Fold into cool pumpkin mixture. Pour over cheese mixture. Allow to set in refrigerator until firm. Top with Cool Whip