Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Pumpkin torte   Yield: 24 Servings MM   24 Graham crackers(crumbs)      1/4 lb Butter 3 tb Sugar MMMMM--------------------------LAYER 1-------------------------------      2 Eggs 8 oz Cream cheese      1/2 c Sugar MMMMM--------------------------LAYER 2------------------------------- 1 lb Can pumpkin      1/2 c Sugar 1/2 c Milk      3 Eggs (separated) 1 ts Pumpkin pie spice pn Salt      1 pk Knox geletin 1/4 c Water      1/4 c Powdered sugar  Whipped cream or coolwhip Mix graham cracker crumbs melted butter and 3 tablespoons of sugar. Pat into 9x13 pan. Beat 2 eggs 8 oz cream cheese and 1/2 cup sugar. Pour over crumbs and bake 20 minutes at 350. In sauce pan; mix pumpkin sugar milk 3 beaten egg yolks pie spice and salt. Cook until mixture bubbles. Mix the geletin with the water and add to the hot pumpkin mixture. Mix and let cool. Beat 3 egg whites until stiff add the powdered sugar and fold into the cooked mixture. Pour over baked crust and serve with whipped cream or cool whip.