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

FIRST LAYER:

4 eggs, beaten
1 1/2 c. sugar
2 (8 oz.) pkgs. cream cheese, softened

SECOND LAYER:

16 oz. can pumpkin
3 egg yolks
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 env. unflavored gelatin
1/4 c. cold water
3 egg whites
1/4 c. sugar
Whipped cream

Mix together cracker crumbs, sugar and melted butter; press into 9x13 inch baking dish.

For first layer, beat eggs, sugar and cream cheese together; pour over crust. Bake at 350 degrees for 30 minutes.

For second layer, cook pumpkin, egg yolks, sugar, milk, salt and pie spice until mixture thickens. Remove from heat; add gelatin which has been dissolved in cold water, cool.

Beat egg whites with sugar until stiff; fold in pumpkin mixture. Pour over cooled baked layer, carefully top with whipped cream. Refrigerate two hours or until set.