1 1/2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. butter, melted
2 beaten eggs
3/4 c. sugar
8 oz. cream cheese
2 c. pumpkin, not pie mix
1/2 c. sugar
3 egg yolks, save whites
1/2 c. milk
1/2 tsp. salt
1 tbsp. cinnamon

Mix crumbs, sugar and butter. Press into 9 x 13 pan. Mix eggs, sugar, and cream cheese. Pour over cracker crust. Bake at 350 degrees for 20 minutes. Mix last 6 ingredients together and cook over medium heat until thick, about 20 minutes. Remove from heat and add 1 envelope gelatin which has been dissolved in 1/4 cup cool water. Cool.

Beat 3 egg whites and 1/4 cup sugar until stiff. Fold into pumpkin mixture. Pour over baked crust. Refrigerate until set and then top with Cool Whip. Sprinkle with chopped pecans; optional.