1 1/2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. chopped pecans or walnuts
1/4 c. soft butter

Mix and pat into 9x12 pan. Reserve a few spoonfuls for topping. Bake at 350 degrees for 8 minutes. Cool.

FILLING:

1 (16 oz.) can pumpkin
1/2 tsp. salt
3 egg yolks
1/3 c. sugar
1 env. unflavored gelatin
dissolved in 2 tbsp. water
1/4 tsp. ginger
1/4 tsp. allspice
1/3 c. milk
3 egg whites beaten with
1/4 c. sugar

Mix pumpkin, salt, egg yolk, spices, milk and 1/3 cup sugar. Bring to boil and boil 2 minutes stirring constantly. Add gelatin mixture, stir until dissolved. Cool. When cold fold in egg whites that have been beaten with 1/4 cup sugar.

TOPPING:

1 lg. carton whipped topping

Mix with 1/4 teaspoon cinnamon. Spread 1/2 pumpkin mixture on cool crust, top with 1/2 whipped topping. Add remaining pumpkin and top with rest of whipped topping. Sprinkle with crumbs. Chill 12 hours. Serves 8-12.