Pre heat oven to 350. Mix the crust ingredients until well blended; spread in a 9x13 pan. NOTE: You may need a little more on the butter, you want it to be about like a cheese cake crust.
Beat the 2 eggs, sugar and cream cheese until smooth, spread over crust and bake for 20 minutes. Cool completely.
In the mean time, mix the gelatin and water in a medium sauce pan and let stand. Blend the pumpkin, egg yolks, sugar, milk and pumpkin pie spice; add to gelatin and cook until thick, stirring frequently and let cool.
Beat the 3 egg whites, add the remaining 1/3 cup of sugar; fold into cooled pumpkin mixture. Pour over crust and top with cool whip at time of serving.