Fabulous Pumpkin Torte

Crust: 

1 3/4 cup graham cracker crumbs

1/2 cup butter or margarine, melted

1/3 cup sugar

2 eggs

3/4 cup sugar

8 ounce package cream cheese softened

Mix crumbs, melted butter and 1/3 cup sugar.  Pat into a buttered 9 x 13 baking dish.  Beat eggs, sugar and cream cheese until light and fluffy.  Pour over graham cracker crust.  Bake 20 minutes at 350 degrees.

Topping:

16 ounce can pumpkin

3 egg yolks

1/2 cup milk

2 tablespoons pumpkin pie spice

1/2 cup sugar

1/2 teaspoon salt

1 envelope Knox gelatin

1/4 cup cold water

3 egg whites

1/4 cup sugar

Beat pumpkin, egg yolk, sugar, milk, salt and spice in top of double boiler.  Cook over boiling water stirring frequently, until thick (about 5 minutes).  Sprinkle gelatin on cold water in small saucepan.  Stir over low heat until dissolved.  Stir into pumpkin mixture.  Cool.  Stir over low heat until dissolved.  Stir in pumpkin mixture.  Cool.  Beat egg whites until stiff.  Gradually add sugar.  Gently fold egg whites into pumpkin mixture.  Pour over baked mixture.  Refrigerate until set.  Serve with whipped cream on top of each piece.

Image Credit:  recipetips.com