FIRST LAYER:

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

Mix and press in 9 x 13 pan.

SECOND LAYER:

2 eggs
3/4 c. sugar
8 oz. cream cheese

THIRD LAYER:

2 c. pumpkin
3 beaten egg yolks
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. cinnamon
1 env. Knox gelatin
1/4 c. water
3 egg whites
1/4 c. sugar

Beat together second layer and pour over crust. Bake for 20 minutes at 350 degrees. Let cool. Combine pumpkin, beaten egg yolks, sugar, milk, salt and cinnamon. Mix and cook in double boiler until thickened. Mix gelatin in water to soften. Add to pumpkin mixture and cool.

Beat egg whites until stiff. Gradually add 1/4 cup sugar. Fold into cooled pumpkin mixture. Pour over cooled crust layers and refrigerate. Top with 8 oz. of Cool Whip before serving.