Pumpkin Torte II

Ingredients

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

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.