Pumpkin Torte

Ingredients and Instructions

24 whole graham crackers, finely crushed

1/2 cup butter

2 cups sugar (divided)

One package (8 ounces) cream cheese, room temperature

Two eggs

One can of (15 ounces) pumpkin

Three egg yolks

1/2 cup milk

1/2 teaspoon salt

1 tablespoon ground cinnamon

One envelope non-flavored gelatin

1/4 cup cold wate r

Pasteurized egg whites to equal three egg whites

To make crust:

Mix crushed crackers, butter and 1/2 cup sugar and press even ly onto bottom and up sides of 13 -by-9-inch

baking pan.

Preheat oven to 350-degrees.

To make cream cheese layer:

Combine cream cheese, the two eggs and 3/4 -cup of remaining sugar; mix well and pour over graham cracker

crust. Bake in preheated oven 20 mi nutes.

To make pumpkin layer:

Combine pumpkin, egg yolks, 1/2 cup of remaining sugar; the milk, salt and cinnamon in medium sau cepan.

Cook over medium heat, stirring frequently, until thickened.

Dissolve gelatin in water, then stir into pumpkin mixture and let cool completely.

In bowl, beat pasteurized egg whites, adding remaining 1/4 -cup sugar gradually. Beat until stiff, then fold into

cooled pumpkin mixture. Pour over cream cheese layer and refrigerate.

Recipe makes 15 to 18 servings.