2 c. graham cracker crumbs
1/2 c. butter
1/2 c. sugar
2 eggs
3/4 c. sugar
8 oz. cream cheese
1 envelope plain Knox gelatin

Filling:

2 c. pumpkin
3 egg yolks
1/2 c. sugar
1/2 c. milk
1/8 tsp. salt
1 tsp. cinnamon

Mix and press crumbs, butter and sugar into 9 x 13-inch pan. Then mix well 2 eggs, 3/4 cup sugar and cream cheese and pour over crust.

Bake 20 minutes at 350°F. Cook filling until it thickens; remove from heat and add Knox gelatin soaked in 1/4 cup cold water. Cool. Beat 3 egg whites and gradually add 1/4 cup sugar. Fold into pumpkin mixture. Pour over cooled baked crust. Top with Cool Whip. Refrigerate until firm. This can be made a day before you want to serve it.