24 graham crackers, crushed
1/2 c. butter, melted
1/4 c. sugar
8 oz. cream cheese
1/2 c. sugar
2 eggs
1/2 tsp. salt
3/4 c. sugar
1/2 c. milk
3 egg yolks
2 c. cooked, mashed pumpkin
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Cook until thick. Cool. Add 1 envelope Knox gelatine dissolved in 1/4 cup cold water. Beat 3 egg whites and gradually add 1/4 cup sugar. Fold into cooled pumpkin mixture. Pour into baked crust and chill. Serve with whipped cream.