Pumpkin Torte

• CRUST
• 23 - 25 double graham crackers, crushed
• 1/3 c. sugar
• 1/2 c. butter, melted
• BOTTOM LAYER
• 8 oz. cream cheese, softened
• 3/4 c. sugar
• 2 eggs, beaten
• TOP LAYER
• 2 c. pumpkin
• 3 egg yolks
• 1/2 c. sugar
• 1/3 c. milk
• Dash of salt
• 1 tbsp. cinnamon
• 1/4 tspn. ground cloves
• 1/8 tspn. ground nutmeg
• 1 env. gelatin, dissolved in 1/4 cup water
• 3 egg whites
• 1/4 c. sugar
• Serve with Whipped Cream

1. Crust; combine cracker crumbs, 1/3 cup sugar and melted butter. Press into 9 x 13 inch pan.
2. Bottom layer; cream together softened cream cheese and sugar. Add beaten eggs, beat all together. Pour mixture over crust and bake at 350 degrees for 20 minutes.
3. Top layer; cook together pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon, clove, nutmeg until thick like a custard, about 2 - 3 minutes. Remove from heat; add gelatin mix and cool. Beat 3 egg whites until foamy and add 1/4 cup sugar; beat untill they form stiff peaks. Fold into pumpkin mixture and spread over crust. Serve with whipped cream.

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Taken from www.epicurious.com/recipes/member/views/pumpkin-torte-50108387 (may not work)