30 graham crackers
1/4 c. butter
1/3 c. sugar
Dash of salt
1 (8 oz.) pkg. cream cheese
2 eggs
1/2 c. sugar
1 env. Knox gelatin
1/4 tsp. water
3 egg whites
1/4 c. powdered sugar

FILLING:

3 egg yolks
1/2 c. milk
1 can pumpkin
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon

Crush crackers. Add butter, sugar and salt. Pat into 9x13 inch pan. Heat cream cheese to soften. Add eggs and sugar. Pour over crust. Bake 20 minutes. Cool.

Boil filling ingredients until thick. Add envelope of gelatin mixed with water. Cool until cold. Then add egg whites until stiff with powdered sugar. Fold in pumpkin. Then top with Cool Whip.