8 tbsp. butter
1/2 c. sugar
1 c. graham cracker crumbs

For the crust, combine 1/2 cup sugar with 1 cup butter and pat into the bottom of a 9 x 13 pan.

Blend together and spread over crust:

1 15 or 16 oz can pumpkin
3/4 c. sugar
1 (8 oz.) pkg. cream cheese

Bake at 350°F for 20 minutes. Cool. Separate egg yolks from egg whites.

Mix together and cook until thickened:

1/2 c. sugar
3 egg yolks
1/2 cup milk
1/2 tsp. salt
1 tsp. cinnamon

Chill mixture completely.

1/4 c. sugar
3 egg whites

Beat the egg whites, gradually adding sugar until stiff peaks form.

Fold into chilled pumpkin mixture. Spread on top of chilled crust and cream cheese mixture. Chill thoroughly.

Serve with whipped cream.

Even people who don't like pumpkin pie can't resist this dessert!