Pumpkin Torte

• 1 1/3 cup Graham Cracker crumbs (1)
• 1/4 cup margarine (2)
• 1/3 cup sugar (3)
• 2 eggs - beaten (4)
• 3/4 cup sugar (5)
• 8 oz cream cheese (6)
• 2 cup pumpkin (7)
• 3 eggs yolks (8)
• 1/2 cup sugar (9)
• 1/2 cup milk (10)
• 1/2 tsp salt (11)
• 2 tsp cinnamon (12)
• 1/2 tsp ginger (13)
• 1/4 cup cold water (14)
• 1 envelope pain gelatin (15)
• 1/4 cup sugar (16)
• 3 egg whites (17)
• 1 large carton of Cool Whip (18)
• 1 packages small bag of pecans (19)

1. Mix ingredients 1, 2, 3.
2. About a package and a third of graham crackers.
3. Press into 9x13 pan.
4. Mix ingredients 4, 5, 6.
5. Pour over crust.
6. Bake at 350F for 20 minutes.
7. Cook ingredients 7, 8, 9, 10, 11, 12, 13 on low heat until thickens.
8. Remove from heat.
9. Mix ingredients 14, 15 and add to above.
10. Cool.
11. Beat ingredients 16, 17 and fold into above mixture.
12. Pour over cooled baked crust.
13. Cover cooled pumpkin mixture with Cool Whip.
14. Sprinkle with crushed pecans.

graham cracker crumbs, margarine, sugar, eggs, sugar, cream cheese, pumpkin, eggs yolks, sugar, milk, salt, cinnamon, ginger, cold water, gelatin, sugar, egg whites, pecans

Taken from cookpad.com/us/recipes/331709-pumpkin-torte (may not work)