Pumpkin Torte

This is one of those recipes that everyone remembers from our family get togethers at Grandm'as house. It's SO good.

Preheat oven to 350 degrees.


24 graham crackers, crushed

1/2 cup butter or margarine, melted

1/2 cup sugar

Mix and pat lightly in a 9 X 13 inch pan.


2 eggs

3/4 cup sugar

1 (8 ounce) cream cheese

Beat and pour over crust. Bake for 20 minutes.


1 can pumpkin

3 eggs (divided)

1/2 cup skim 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.


1 container Cool Whip

Spread over pumpkin layer.

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