Velma’S Pumpkin Torte

• 1-1/2 cups crushed graham crackers
• 1/3 cups sugar
• 1/2 cup butter, melted
• 2 large eggs
• 3/4 cup sugar
• 1 package (8 ounces) cream cheese, softened
• 1 can (15 ounces) solid-pack pumpkin
• 3 large egg yolks
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 carton (8 ounces) frozen whipped topping, thawed
• Additional whipped topping

1. Combine crust ingredients; press into a
2. . In a bowl, combine the eggs, sugar and cream cheese. Beat until smooth. Spread over crust. Bake at 350u0b0 for 20-25 minutes or until top appears set. Cool on a wire rack.
3. Meanwhile, combine the pumpkin, egg yolks, milk, sugar, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat.
4. Dissolve gelatin in water; add to saucepan. Fold in whipped topping. Spread over cooled torte; chill. Garnish with whipped topping. Torte keeps well for several days in the refrigerator.

graham crackers, sugar, butter, eggs, sugar, cream cheese, solidpack pumpkin, egg yolks, milk, sugar, salt, ground cinnamon, unflavored gelatin, cold water, frozen whipped topping

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