MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Torte
Categories: Cheese, Squash, Dairy
Yield: 12 servings

1 2/3 c Graham cracker crumbs
1/3 c Sugar
1/2 c Butter, melted

MMMMM--------------------CREAM CHEESE FILLING-------------------------
16 oz Cream cheese; softened
3/4 c Sugar
2 lg Eggs

MMMMM----------------------PUMPKIN FILLING---------------------------
1/2 oz (2 env) unflavored gelatin
1/2 c Cold water
30 oz Can pumpkin pie filling
5 1/2 oz Can evaporated milk
2 lg Eggs; lightly beaten

MMMMM--------------------------TOPPING-------------------------------
12 oz Tub whipped topping; thawed

Set oven @ 350ºF/175ºC.

In a small bowl, combine the crumbs, sugar and butter.
Press onto the bottom of an ungreased 13x9-in. baking
dish; set aside. In a large bowl, beat cream cheese and
sugar until smooth. Add eggs; beat on low speed just
until combined. Pour over crust. Bake until center is
almost set, 25-30 minutes.

Meanwhile, in a small bowl, sprinkle gelatin over cold
water; let stand for 1 minute. In a large saucepan,
combine pie filling and evaporated milk. Bring to a
boil. Add gelatin; stir until dissolved. Whisk a small
amount of hot mixture into the eggs. Return all to the
pan, whisking constantly.

Cook and stir over low heat until mixture is thickened
and coats the back of a spoon. Cool for 10 minutes.
Spread over cream cheese layer. Spread whipped topping
over top. Cover and refrigerate overnight.

Peggy Shea, Lowell, Indiana

Makes: 15 servings

RECIPE FROM: https://www.tasteofhome.com

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