Recipe - Pumpkin Torte

CRUST
24 Graham crackers(crumbs)
One fourth pound Butter
3 tablespoon Sugar

LAYER 1
2 Eggs
8 ounce Cream cheese
One half cup Sugar

LAYER 2
1 pound Can pumpkin
One half cup Sugar
One half cup Milk
3 Eggs (separated)
1 teaspoon Pumpkin pie spice
pn Salt
1 pack Knox geletin
One fourth cup Water
One fourth cup Powdered sugar
Whipped cream or coolwhip

Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar. Pat
into 9x13 pan. Beat 2 eggs, 8 ounce cream cheese and One half cup sugar. Pour over
crumbs and bake 20 minutes at 350. In sauce pan; mix pumpkin, sugar, milk,
3 beaten egg yolks, pie spice and salt. Cook until mixture bubbles. Mix the
geletin with the water and add to the hot pumpkin mixture. Mix and let
cool. Beat 3 egg whites until stiff, add the powdered sugar and fold into
the cooked mixture. Pour over baked crust and serve with whipped cream or
cool whip.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini