• Preheat the oven to 350°.

For the crust:

• Crush graham crackers. Add sugar and melted butter. Mix well and press into a 9 x 13" dish.
  3 c. graham cracker crumbs (about 2 pkgs.), 1/3 c. sugar, 1/2 c. melted butter (1 stick)

Cream cheese layer:

• Beat cream cheese until creamy. Add sugar and eggs. Mix well and pour over the top of crust.
  1 pkg. cream cheese (8 oz.), 1/2 c. sugar, 2 eggs, beaten
• Bake for 20 minutes at 350°. Set aside to cool.

Pumpkin Layer:

• In a saucepan, cook pumpkin, egg yolks, sugar, milk, salt, and spices over medium heat. Bring to a boil (it doesn't really boil, more just splatters, so be careful). Stir and cook until it is thickened. Remove from heat.
  2 c. pumpkin puree, 1/2 c. sugar, 3 egg yolks, 1/2 c. milk, 1/2 tsp. salt, 1 Tbs. ground cinnamon, 1/2 tsp. pumpkin pie spice
• Mix gelatin with cold water and let it sit for a few minutes to dissolve. Add this to the hot pumpkin mixture and stir. Set aside to cool.
  1 envelope unflavored gelatin dissolved in 1/4 c. cold water
• Beat egg whites and 1/4 c. sugar until stiff. (Always use a clean bowl and utensils to beat egg whites.) Gently fold the beaten egg whites into the cooled pumpkin mixture. Spread this over the top of the cooled cream cheese layer.
  3 egg whites, beaten, 1/4 c. sugar
• Chill your three-layered dessert in the refrigerator for several hours. To serve, top with whipped cream or Cool Whip.

Top layer:

• Beat heavy whipping cream and sugar until stiff. Spread over the pumpkin layer. Serve.
  1 1/2 - 2 c. heavy whipping cream, 1/4 c. sugar
• Keep refrigerated.