Pumpkin Torte

Crust:
2 C. graham cracker crumbs
1/2 C. melted butter

Combine crust ingredients. Press into bottom of 9 x 13 pan.

Cheese layer:
1 1/2 blocks cream cheese
3 egg yolks
3/4 C. sugar

Combine cheese layer ingredients; beat until smooth. Pour over crust.
Bake @ 350* for 20 minutes. Cool.

Pumpkin layer:
16oz. can pumpkin
3 egg whites
1/2 C. milk
3/4 C. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
2 pkgs. unflavored gelatin
1/4 C. cold water
1/4 C. boiling water
1/2 C. sugar

In saucepan, combine pumpkin, egg yolks, milk, 3/4 C. sugar, salt, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until sugar is dissolved, 2-3 minutes. Cool.

In small bowl, soften gelatin in cold water. Add boiling water, stir until gelatin is dissolved. Stir into pumpkin mixture. Cool.
In separate bowl, beat egg whites until frothy. Gradually add 1/2 C. sugar; beat until stiff. Fold into pumpkin mixture.
Pour over cheese layer in pan. Refrigerate until firm.

Ice with 1 carton Cool Whip.
Sprinkle with 1/2 C, crushed walnuts.

{LDM}