Pumpkin Torte

• 24 graham crackers, crushed
• 1/3 c. sugar
• 1/2 c. melted oleo
• 3 eggs, separated
• 2 eggs (whites and yolks)
• 1 1/2 c. sugar
• 1/2 c. milk
• 1/2 tsp. salt
• 1 tsp. cinnamon
• dash of cloves
• 1 envelope unflavored gelatin
• 2 c. pumpkin
• 1 (8 oz.) cream cheese, softened
• Cool Whip

1. Mix together crackers, sugar and oleo.
2. Press into bottom of 13 x 9-inch pan.
3. Mix well 2 eggs, 3/4 cup sugar and cream cheese. Pour into crust.
4. Bake 20 minutes at 350u0b0.
5. Mix together in large saucepan:
6. pumpkin, 3 egg yolks, 1/2 cup sugar, 1/2 cup milk, 1/2 teaspoon salt, 1 teaspoon cinnamon and cloves.
7. Cook until thick. Add gelatin, dissolved in 1/4 cup cool water, to pumpkin mixture. Beat 3 egg whites and 1/4 cup sugar.
8. Fold in pumpkin mixture. Pour over cream cheese layer.
9. Chill.
10. Cover with Cool Whip.

crackers, sugar, oleo, eggs, eggs, sugar, milk, salt, cinnamon, cloves, unflavored gelatin, pumpkin, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908271 (may not work)