24 graham cracker squares
1/3 c. sugar
1/2 c. butter

Crush crackers and mix sugar and butter. Press down in 9 x 13 inch pan.

8 oz. cream cheese, softened
3/4 c. sugar
2 eggs

Beat until smooth and pour over graham cracker crust. Bake at 350 degrees, 20 minutes. COOL.

Mix:

1 (16 oz.) can pumpkin
3 egg yolks
1/2 c. sugar
1 tsp. cinnamon
1/2 c. milk
1/2 tsp. salt

Cook over medium high heat until thick. Time for about 10 minutes after bubbles. Stir constantly. Dissolve:

1 env. Knox unflavored gelatin
1/4 c. hot water

Add dissolved gelatin to hot pumpkin mixture. Stir well and completely cool.

3 egg whites

Beat until they form stiff peaks. Add:

1/4 c. powdered sugar

Fold into cooled pumpkin mixture. Pour over cream cheese and crust. Refrigerate - spread top with Cool Whip or add on individual servings.