CRUST:

1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/3 c. sugar

Mix together and press into the bottom of an ungreased 9"x13" pan.

SECOND LAYER:

2 eggs
3/4 c. sugar
1 (8 oz.) pkg. cream cheese

Beat until fluffy. Spread over crust and bake 20 minutes at 350 degrees.

THIRD LAYER:

1 (16 oz.) can or 2 c. pumpkin
3 eggs, separated (you will use both yolks & whites)
3/4 c. sugar, divided
1 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 env. unflavored gelatin, dissolved in 1/4 c. cold water

Combine all ingredients except for egg whites and 1/4 cup sugar in a double boiler. Stir until thick (about 5 minutes) on low heat. Beat egg whites until foamy. Add 1/4 cup sugar slowly; beat until glossy and gently fold in pumpkin mixture. Spread over bottom two layers and refrigerate. Cut into squares and serve with whipped topping.