2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. butter
2 eggs
3/4 c. sugar
1 (8 oz.) pkg. cream cheese
1 lg. can pumpkin (solid pack)
3 eggs
3/4 c. sugar
3/4 c. milk
2/3 tsp. salt
1 1/2 tbsp. cinnamon
2 env. plain gelatin (Knox)
1 c. Cool Whip

Combine graham crumbs, 1/3 cup sugar and 1/2 cup butter. Press into 9x13 inch pan.

Combine 2 eggs (beaten), 3/4 cup sugar and cream cheese. Beat until smooth. Pour over crust. Bake at 350 degrees for 20 minutes.

Combine and cook until thick, the pumpkin, 3 eggs (beaten), 3/4 cup sugar, milk, salt and cinnamon. About 5 minutes, stirring while cooking. Fold Cool Whip into pumpkin mixture and pour over cooled baked crust. Top with more Cool Whip. Refrigerate. Freezes well.