Pumpkin Torte II

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup margarine, melted
• 12 ounces cream cheese, softened
• 3 eggs, beaten
• 3/4 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 3 eggs, separated
• 1/2 cup milk
• 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 (.25 ounce) packages unflavored gelatin
• 1/4 cup cold water
• 1/4 cup boiling water
• 1/2 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 tablespoons ground walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch pan.

In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.

Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.

In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.

Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.

In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.