Pumpkin Torte - cooking recipe

Ingredients

2 c. pumpkin
3 egg yolks
1/2 Tbsp. salt
1/2 c. sugar
1/2 c. milk
1 Tbsp. cinnamon
1 envelope plain gelatin
1 c. graham crackers, crushed
1/3 c. sugar
1/2 c. butter, melted
2 eggs, beaten
3/4 c. sugar
8 oz. cream cheese
3 egg whites
1/4 c. sugar
1 medium size carton Cool Whip

Preparation

Cook first 6 ingredients over low heat until bubbly.
Dissolve gelatin in 1/4 cup cool water. Add to pumpkin mixture and cool. Mix graham cracker crumbs, 1/3 cup sugar and melted butter; press in bottom of 9 x 13-inch cake pan.
Beat 2 eggs; add 3/4 cup sugar and cream cheese. Mix until until smooth; spread over first layer. Bake at 350\u00b0 for 20 minutes. Beat egg whites (room temperature) until frothy.
Add sugar. Beat until thick. Fold into cool pumpkin mixture. Spread over first two layers. Top with medium size carton Cool Whip. Keep refrigerated.