2 c. crushed graham crackers
1/2 c. sugar
1 stick melted butter

Mix and press into the bottom of a 9 x 13 inch buttered pan.

3 eggs
3/4 c. sugar
11 oz. cream cheese (1-8 oz. and 1-3 oz. pkg.)

When light and fluffy, pour over the first mixture and bake 20 to 25 minutes or until set at 350 degrees.

1 (16 oz.) can pumpkin
3 egg yolks (save whites)
1 c. sugar
1/2 tsp. salt
2 tsp. scant pumpkin pie spice

Cook over water in the double boiler for 5 minutes. Remove from heat and cool. (This may be done in the microwave for about 3-4 minutes instead of using the double boiler.)

1/4 c. water
1 pkg. unflavored gelatin

Add to the cooled pumpkin mixture.

Beat egg whites, adding 5 teaspoons of sugar, until stiff. Add to pumpkin mixture. Pour over the baked part of the cake and refrigerate. Put Cool Whip and nuts on the top.