In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter.

Press into a 13-in. x 9-in. baking dish sprayed with cooking spray.

In a small bowl, beat cream cheese and 2/3 cup sugar until smooth.

Beat in 2 eggs just until blended.

Pour over crust.

Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.

Separate remaining eggs and set whites aside.

In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon.

Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.

Then, heat over low heat, stirring until gelatin is completely dissolved.

Stir into pumpkin mixture; set aside.

In a large heavy saucepan, combine reserved egg whites and remaining sugar.

With a portable mixer, beat on low speed for 1 minute.

Continue beating over low heat until mixture reaches 160°, about 12 minutes.

Remove from the heat; beat until stiff glossy peaks are formed.

Fold into pumpkin mixture.

Pour evenly over cream cheese layer.

Cover and refrigerate for 4 hours or until set. Garnish with whipped cream.