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.