Pumpkin Dessert

Recipe via Ward Cookbook via Rita Petersen
Can use brown sugar/flourcrumb crust or graham wafer crust*(recipe below)

Brown sugar / Flour Crumb Crust:
     1 cup sifted flour
     1/4 cup brown sugar
     1/2 cup chopped walnuts or pecans
     1/2 cup melted butter

Mix until mixture is crumbly
Put on a baking sheet - bake in oven @ 350* for 10 - 20 minutes - just until lightly browned
Sprinkle in bottom of 9 x 13 cake pan (reserving 1/4 of mixture for top)
**for this recipe might just want to press mixture into pan(reserving crumbs for top) and then add first layer and bake

First Layer:
Beat:
     2 eggs
     3/4 cup sugar
     8 oz cream cheese

Spread over crumbs and bake 20 minutes @ 350*

Second Layer:
In a saucepan, heat until hot:
     2 cups canned pumpkin

Stir in:
     3 egg yolks
     1/2 cup sugar
     1 TBSP cinnamon
     1 1/2 tsp nutmeg
     3/4 tsp ginger
     Pinch salt

Blend until smooth

Mix:
     1 envelope gelatin
     1/4 cup cold water

Beat until stiff:
     3 egg whites
     1/4 cup sugar

To beaten egg whites add:
     gelatin mixture
     pumpkin mixture

Pour combined mixture over cream cheese layer

Cover with:
     Cool Whip and crumbs

**Graham Wafer Crust:
Press into 9 x 13 pan, saving some crumbs for top: 
      2 cups graham wafer crumbs
     1/3 cup brown sugar
     1/2 cup melted butter