Enjoy the delicious pumpkin torte this holiday season.
24 whole graham crackers, finely crushed
1/2 cup butter
2 cups sugar
One packet cream cheese
3 egg yolks
One can of pumpkin
1/2 cup milk
1/2 tsp salt
1 tsp ground cinnamon
1/4 cup cold water
Pasteurized egg whites to equal three egg whites
To make crust:
Mix crushed crackers, butter and 1/2 cup sugar and press evenly onto bottom and up sides of a baking pan.
Preheat oven to 350-degrees.
To make cream cheese layer:
Combine cream cheese, the two eggs and 3/4 -cup of remaining sugar; mix well and pour over cracker rust. Bake in preheated oven 20 minutes.
To make pumpkin layer:
Combine pumpkin, egg yolks, 1/2 cup of remaining sugar; the milk, salt and cinnamon in medium saucepan.
Cook over medium heat, stirring frequently, until thickened.
Dissolve gelatin in water, then stir into pumpkin mixture and let cool completely.
In bowl, beat pasteurized egg whites, adding remaining 1/4-cup sugar gradually. Beat until stiff and then fold into cooled pumpkin mixture. Pour over cream cheese layer and refrigerate.