Name: Pumpkin Torte II
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Graham cracker crumbs - 2 cups; Margarine, melted - ½ cup; Cream cheese, softened - 12 ounces; Eggs, beaten - 3; White sugar - ¾ cup; Pumpkin Puree - 1 (15 ounce) can; Eggs, separated - 3; Milk - ½ cup; White sugar - ¾ cup; Ground cinnamon - ½ teaspoon; Ground nutmeg - ½ teaspoon; Salt - 1 teaspoon; Unflavored gelatin - 2 (.25 ounce) packages; Cold water - ¼ cup; Boiling water - ¼ cup; White sugar - ½ cup; Frozen whipped topping, thawed - 1 (8 ounce) container; Ground walnuts - 3 tablespoons

Ingredients for - Pumpkin Torte II

1. Graham cracker crumbs 2 cups

2. Margarine, melted ½ cup

3. Cream cheese, softened 12 ounces

4. Eggs, beaten 3

5. White sugar ¾ cup

6. Pumpkin Puree 1 (15 ounce) can

7. Eggs, separated 3

8. Milk ½ cup

9. White sugar ¾ cup

10. Ground cinnamon ½ teaspoon

11. Ground nutmeg ½ teaspoon

12. Salt 1 teaspoon

13. Unflavored gelatin 2 (.25 ounce) packages

14. Cold water ¼ cup

15. Boiling water ¼ cup

16. White sugar ½ cup

17. Frozen whipped topping, thawed 1 (8 ounce) container

18. Ground walnuts 3 tablespoons

How to cook deliciously - Pumpkin Torte II

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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 . Stage

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.