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Pumpkin Torte Print E-mail

Pumpkin Torte

Preheat oven to 350 degrees.

Layer 1:
24 graham crackers, crushed
1/2 cup melted butter or margarine
1/2 cup sugar

Mix and pat lightly in a 9x13 inch pan. 

Layer 2:
2 eggs
3/4 cup sugar
1 (8 ounce) cream cheese

Beat and pour over crust.  Bake for 20 minutes.

Layer 3:
1 can pumpkin
3 eggs (divided)
1/2 cup milk
3/4 cup sugar (divided)
1/2 teaspoon salt
1 teaspoon cinnamon
1 envelope Knox gelatin
1/4 cup cold water

Mix pumpkin, egg yolks, milk, 1/2 cup sugar, salt and cinnamon in medium saucepan.  Cook until it thickens; remove from heat.  Dissolve gelatin in water.  Cool well.  Beat egg whites and gradually add 1/4 cup sugar.  Fold into pumpkin mixture.  Pour over crust and chill until firm.

Layer 4:
1 container Cool Whip

Can make a cherry or blueberry torte by eliminating pumpkin mixture and adding cherry or blueberry pie filling over cream cheese mixture and topping with Cool Whip.