1 1/2 c. flour
1 1/2 c. chopped pecans
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
1 c. Cool Whip topping
1/2 c. sugar
1 env. unflavored gelatin
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 eggs, separated
1/2 c. milk
1 1/4 c. pumpkin
1 tsp. orange rind
1/4 c. orange juice
1/2 c. sugar
2 c. Cool Whip
Orange rind

Combine first 3 ingredients, mixing well. Press mixture into a 13x9x2 inch baking pan. Bake at 350 degrees for 30-35 minutes; cool completely.

Combine cream cheese and powdered sugar, beating until fluffy. Fold in 1 cup Cool Whip. Spread over cooled crust.

Combine 1/2 cup sugar, gelatin and 3 spices in saucepan. Combine egg yolks and milk; add to saucepan and cook over medium heat, stirring constantly until mixture boils. Stir in pumpkin, 1 teaspoon orange rind and orange juice. Chill mixture until partially set.

Beat egg white (at room temperature) and 1/2 cup sugar until stiff peaks form. Fold into pumpkin mixture. Spread over cream cheese layer. Spread 2 cups Cool Whip over pumpkin mixture. Garnish with orange rind. Chill thoroughly. Yield 15 servings.