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  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.

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