Pumpkin Torte Ii

• 2 cups graham cracker crumbs
• 1/2 cup margarine, melted
• 12 ounces cream cheese, softened
• 3 eggs, beaten
• 3/4 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 3 eggs, separated
• 1/2 cup milk
• 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 (.25 ounce) packages unflavored gelatin
• 1/4 cup cold water
• 1/4 cup boiling water
• 1/2 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 tablespoons ground walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
2. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
3. Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
4. In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
5. Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
6. In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

graham cracker crumbs, margarine, cream cheese, eggs, white sugar, pumpkin puree, eggs, milk, white sugar, ground cinnamon, ground nutmeg, salt, unflavored gelatin, cold water, boiling water, white sugar, frozen whipped topping, ground walnuts

Taken from www.allrecipes.com/recipe/19546/pumpkin-torte-ii/ (may not work)