In sauce pan, mix the following: pumpkin, three egg yolks (set the whites aside), 1/2 cup sugar, milk, salt, and cinnamon.
Cook on medium heat for about 4 minutes, or until thickened. Remove from heat.
Add 1 envelope of gelatin in 1/4 cup cold water; mix until completely dissolved.
Mix gelatin into pumpkin mixture.
Set aside to cool.
While pumpkin mixture is cooling, beat 3 egg whites (from the yolks above) until they're stiff with hard peaks.
Once whites are stiff, beat in 1/4 sugar.
Fold fluffy egg whites into pumpkin mixture. It will still be soupy, but don't worry. It'll "set" later.
Pour pumpkin mixture on top of cream cheese layer.