Pumpkin Torte

CRUST:
24 graham crackers finely crumbled
1/3 cup sugar
1/2 cup butter softened

CREAM CHEESE LAYER:
2 eggs
1 (8 oz pkg) cream cheese
3/4 cups sugar

PUMPKIN LAYER:
2 cups pumpkin
3 eggs yolks*
1/2 cup milk
1/2 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
2 envelopes gelatin
1/4 cup warm water
3 eggs whites, beaten**
1/4 cup sugar

Mix together crust ingredients and spread in 9x13-inch pan.

Blend together the cream cheese layer ingredients and pour over crust. Bake 20 minutes at 350 degrees.

Combine pumpkin, egg yolks, milk, sugar, salt, and cinnamon in a saucepan and cook until thickened.

Mix together gelatin and water. Fold in beaten egg whites and sugar then add to the pumpkin mixture. Pour this over cream cheese layer and refrigerate.

Serve with whipped cream if desired.

*Editor's Note:
Cooking Egg Yolks and Egg Whites for Use in Recipes (click here)