Potluck Pumpkin Torte

• 1-2/3 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 can (30 ounces) pumpkin pie filling
• 1 can (5-1/2 ounces) evaporated milk
• 2 large eggs, lightly beaten
• 1 carton (12 ounces) frozen whipped topping, thawed

1. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350u0b0 until center is almost set, 25-30 minutes.
2. Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
3. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

graham cracker crumbs, sugar, butter, cream cheese, sugar, eggs, unflavored gelatin, cold water, pumpkin pie filling, milk, eggs, frozen whipped topping

Taken from www.tasteofhome.com/recipes/potluck-pumpkin-torte/ (may not work)