1 3/4 c. graham cracker crumbs
1 1/3 c. sugar, divided
1/2 c. butter
5 eggs
1 (8 oz.) pkg. cream cheese
2 c. cooked pumpkin or 1 (16 oz.) can pumpkin
1/2 c. brown sugar
1/2 c. milk
1/2 tsp. salt
2 tsp. cinnamon
1 (1/4 oz.) envelope unflavored gelatin
1/4 c. water

Combine cracker crumbs and 1/3 cup sugar in mixing bowl. Stir in melted butter. Mix well. Press evenly in bottom of 13 x 9 x 2 inch pan. Combine 2 beaten eggs, 3/4 cup sugar and cream cheese. Beat until fluffy.

Pour over crust. Bake at 350 degrees for 20 minutes. Remove from oven. Combine pumpkin, 3 egg yolks, brown sugar, milk, salt and cinnamon in top of double boiler. Cook over boiling water, stirring constantly. Sprinkle gelatin over 1/4 cup of water.

Let set. Stir into pumpkin. Cool. Beat 3 egg whites, add 1/4 cup sugar. Fold into pumpkin. Pour over crust. Refrigerate. Cut in squares. Makes 15 squares.