Pumpkin Torte - cooking recipe

Ingredients

1 3/4 c. graham cracker crumbs
1/3 c. sugar
1/2 c. melted butter
2 eggs
3/4 c. sugar
8 oz. cream cheese, softened
2 c. pumpkin
3 egg yolks
1/2 c. milk
1/2 c. sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 Tbsp. unflavored gelatin
1/4 c. cold water
3 egg whites
1/4 c. sugar
1 (9 oz.) carton Cool Whip

Preparation

Heat oven to 350\u00b0.
Mix cracker crumbs and 1/3 cup sugar. Stir in the melted butter.
Put in a
9 x 13-inch baking dish. Beat the 2 eggs, 3/4 cup sugar and cream cheese until light and fluffy.
Pour over crust and bake 15 to 20 minutes or until lightly brown around the edges.
Beat pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon.
Cook over low heat 15 minutes until slightly thickened.
Sprinkle gelatin in cold water. Add to pumpkin mixture and cool.
Beat egg whites until foamy.
Gradually beat in 1/4 cup sugar until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture.
Pour over baked mixture and refrigerate. Top with Cool Whip. Garnish with chopped nuts, if desired.