A rich desert for the diabetic.
1. Mix the graham cracker crumbs, Splenda and butter together.
2. Mix eggs, Splenda, and cream cheese together. Pour over crust and bake at 350 degrees for 20 minutes.
3. Mix together gelatin and water.
4. Cook pumpkin, egg yolks, Splenda, milk, salt and cinnamon until thicken. Remove from heat and add gelatin mixture then cool.
5. Beat egg whites, add Splenda. Fold into pumpkin mix. Pour over cooled crust.
6.Top with whipped cream.