Pumpkin Torte - cooking recipe

Ingredients

24 crushed graham crackers (2 c.)
1/2 c. margarine, melted
1/2 c. sugar
2 eggs
3/4 c. sugar
2 (8 oz.) pkg. softened cream cheese
1 can pumpkin
3 egg yolks
1/2 tsp. salt
1/2 c. milk
1/2 tsp. cinnamon
1/2 c. sugar
1 envelope Knox gelatine, which has been dissolved in 1/4 c. cold water
3 egg whites
1/4 c. sugar

Preparation

Mix and cook first 6 ingredients until thick, about 3 or 4 minutes.
Remove from heat and add gelatine.
Cool, then fold the following into the pumpkin mixture:
Beat egg whites until stiff; add sugar.
Pour on top of baked crust and let set.
Top with Cool Whip.
Freezes well.