For filling, beat together next eggs, sugar and cream cheese; spread over crust mixture. Bake at 350° for 20 minutes. Cool.
For topping, combine gelatin and cold water. Stir and let sit. In a saucepan, combine pumpkin, sugar, salt, egg yolks, milk and cinnamon. Boil until mixture thickens. Remove from heat and add gelatin mixture. Beat the egg whites and sugar until stiff. Fold into pumpkin mixture. Spread over crust.
Refrigerate and serve with Cool Whip.