STEP 1: 12 whole graham crackers, crushed fine
1/2 c. melted butter
1/2 c. sugar Mix together and press into bottom of 9 x 13 pan. STEP 2: 1 (8 oz.) pkg. of cream cheese, softened
3/4 c. sugar
2 eggs Beat until fluffy. Pour on top of graham crust and bake for 20 minutes at 350 degrees. Set aside. STEP 3: 1 lb. pumpkin
3 egg yolks
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
3 tsp. pumpkin pie spice In heavy saucepan mix together and cook over medium heat until thickened. Remove from heat and cool. STEP 4: 1 env. Knox unflavored gelatin
1/4 c. cold water Dissolve completely and add to cool pumpkin mixture. STEP 5: 3 egg whites
1/4 c. sugar Beat until peak forms. Fold into pumpkin mixture. Spread evenly on top of cream cheese mixture. Chill 5 hours or overnight. Keep stored in refrigerator. STEP 6: 12 oz. Cool Whip Just before serving spread evenly on top of pumpkin torte. Cut into 2 1/2 x 2 1/2 inch squares. | 
