Pumpkin Torte

• 2 c. graham cracker crumbs
• 1/3 c. sugar
• 1/2 c. melted butter or margarine
• 2 eggs, beaten
• 3/4 c. sugar
• 8 oz. cream cheese, softened to room temperature
• 1 envelope clear gelatin
• 1/4 c. cold water
• 16 oz. pumpkin
• 3 egg yolks
• 1/2 c. sugar
• 1/2 c. milk
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 3 egg whites
• 1/4 c. sugar

1. Dissolve gelatin in cold water and set aside.
2. Cook the pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens.
3. Remove from heat and add gelatin.
4. Cool.
5. Beat egg whites and 1/4 cup sugar; fold into pumpkin mixture.
6. Pour over cooled baked crust.
7. Top with whipped cream.

graham cracker crumbs, sugar, butter, eggs, sugar, cream cheese, clear gelatin, cold water, pumpkin, egg yolks, sugar, milk, salt, cinnamon, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672731 (may not work)