Pumpkin Pizazz Dessert

This is Dana's absolute favorite Thanksgiving dessert…a pumpkin pie alternative.  Lighter texture, creamy and just plain delicious.  Enjoy!

24 crushed graham crackers
1/3 cup sugar
1/2 cup butter (melted)

2 eggs, beaten
3/4 cup sugar
6 oz. cream cheese (softened)

2 cups pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 tsp salt
1 tbl cinnamon
1 envelope plain gelatin

3 egg whites
1/4 cup sugar

Whipped topping (9 oz carton)

Preheat oven to 350 degrees
Crush graham crackers and mix with 1/3 cup of sugar and 1/2 cup melted butter.  Press into a 9"x13" pan.  Mix eggs, 3/4 cup sugar and cream cheese with beater until smooth.  Pour over crust.  Bake 20 minutes. Let cool.

In a saucepan, cook pumpkin, egg yolks. 1/2 cup sugar, milk, salt, cinnamon until mixture thickens.  Dissolve gelatin in 2 tbl cold water.  Add to pumpkin mixture.  Cool.  Beat egg whites and 1/4 cup sugar until stiff and makes peaks.  Fold into pumpkin mixture.  Pour over cooked baked crust.  Top with whipped topping.  Chill.