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

Mix graham cracker crumbs and 1/3 cup sugar. Stir in melted butter; pat in buttered 13x9x2 inch pan.

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

Beat pumpkin, egg yolks, 1/2 cup sugar, 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 until just dissolved. Stir over into pumpkin mixture. Cool.

Beat egg whites until foamy. Gradually add the sugar, beat until stiff and glossy. Gently fold in beaten egg whites into pumpkin mixture. Refrigerate. Just before serving, whip cream and spread on top.