24 single graham crackers, crushed (about 1 3/4 c.)
1/3 c. sugar
1/2 c. butter, melted
2 eggs
1 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 can (16 oz.) pumpkin (about 2 c.)
3 egg yolks
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
2 tsp. ground cinnamon
1 env. unflavored gelatin
1/4 c. cold water
3 egg whites
1/4 c. sugar
1 c. chilled whipping cream
1 tbsp. sugar
1 tsp. vanilla

Heat oven to 350 degrees.

1. Mix graham cracker crumbs and 1/3 cup sugar. Stir in melted butter; pat in buttered baking dish, 13 1/2 x 9 x 2 inches.

2. Beat 2 eggs, 3/4 cup sugar and the cream cheese until light and fluffy. Pour over graham cracker crust. Bake 20 minutes.

3. Beat pumpkin, egg yolks, 1/2 cup sugar, the milk, salt and cinnamon in top of double boiler. Cook over boiling water, stirring frequently, until thick, about 5 minutes. Sprinkle gelatin on water in small saucepan. Stir over low heat just until dissolved; stir into pumpkin mixture. Cool.

4. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar; beat until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture. Pour over baked mixture; refrigerate.

5. Just before serving, beat whipping cream and 1 tablespoon sugar in chilled bowl until stiff. During last minute of beating, add vanilla. To serve, cut dessert into squares; garnish with whipped cream.