Pumpkin Chiffon 23 Nov 12

2 cups crushed graham crackers
1/2 cup melted butter
8oz cream cheese, softened
2 eggs
1/2 cup sugar
2 cups canned pumpkin
1/2 cup sugar
2 cups milk
3 egg yolks
1/2 tsp salt
1-1/2 tsp cinnamon
2 envelopes unflavored gelatin
1/2 cup cold water
3 egg whites
1/4 cup sugar

Mix crackers and butter and pat into a 9×13 inch pan. Blend the next 3 ingredients and pour over crust and bake 15 minutes at 350 degrees. Mix the next 6 ingredients in a saucepan. Cook until thick; stirring occasionally. Mix gelatin and water and set aside. When pumpkin mixture is thick, remove from heat and add gelatin. Cool to a little cooler than room temperature. Beat egg whites and sugar until stiff. Gently fold into the pumpkin mixture. Spread over the top and chill. Serve with Cool Whip.