2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. butter, melted
2 eggs
3/4 c. sugar
1 (8 oz.) cream cheese
1 pkg. Knox gelatin
1/4 c. cold water
2 c. pumpkin
3 eggs
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tbsp. cinnamon
3 tbsp. sugar
Cool Whip

Blend together cracker crumbs, sugar and butter. Press into (13 x 9 inch) pan. Beat eggs, 3/4 cup sugar, and cream cheese with mixer until creamy. Spread over crust and bake 350 degrees for 20 minutes. Cool. Dissolve gelatin in water, and set aside. Mix pumpkin, 3 egg yolks, 1/2 cup sugar, milk, salt, and cinnamon, cook over low heat, stirring constantly until thick. Remove from heat, add gelatin, blend well. Cool. Beat until stiff. Fold into pumpkin mixture, pour over crust. Chill for 2 hours, then spread Cool Whip over top.