For filling, mix eggs, sugar and cream cheese; pour over crust. Bake 20 minutes at 350°. Cool.
For topping, cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat; add gelatin that has been softened in cold water. Cool. Beat egg whites until stiff. Beat in 1/4 cup sugar. Fold into pumpkin mixture. Pour over cooled cream cheese crust layer.
Top with whipped cream.