1 3/4 c. graham cracker crumbs
1/3 c. sugar
1/2 c. butter (melted)
2 eggs
3/4 c. sugar
8 oz. cream cheese
1 can (16 oz.) pumpkin
3 egg yolks
1/4 c. sugar
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
2 tsp. cinnamon
1 pkg. gelatin (unflavored)
1/4 c. cold water
3 egg whites
1 carton Cool Whip

Mix crumbs and 1/3 cup sugar, stir in melted butter. Pat gently in 9x13 inch pan. Beat 2 eggs, 3/4 cup sugar and cream cheese until light and fluffy. Pour over crust. Bake at 350 for 20 minutes.

Beat pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon. Place in saucepan and cook over low heat, stirring constantly for 5 minutes. Sprinkle gelatin in water in a small saucepan. Stir over low heat until dissolved. Stir this into pumpkin mix and cool.