1 1/2 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter

Combine ingredients and press into sides of 9 inch spring form pan and bake at 325 degrees for 5 minutes. 1 c. light cream 1 c. canned pumpkin 3/4 c. sugar 4 egg yolks, save whites (stiffly beat) 3 tbsp. flour 1 tsp. vanilla 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. nutmeg 1/4 tsp. salt

In large mixing bowl combine all ingredients and beat until smooth. Fold in stiffly beaten 4 egg whites. Pour mixture into baked crust and bake at 325 degrees for 1 hour.

TOPPING:

1 c. dairy sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Combine all ingredients and spread over baked cake. Bake an additional 5 minutes. Let cake stand at room temperature for 1 hour, then refrigerate for 3-4 hours.