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Layered Pumpkin Torte

Servings: 16


2 cups graham cracker crumbs (about 24 squares)
1/2 cup butter, melted
1/4 cup sugar
1/4 cup chopped pecans
1 package (8 ounces) Wisconsin cream cheese
3/4 cup sugar
2 eggs, beaten
1/3 cup sugar
1 envelope unflavored gelatin
2 egg yolks, lightly beaten
1/2 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 can (16 ounces) pumpkin
2 egg whites
1/4 cup sugar

Cooking Directions:

In a medium bowl combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Remove 1/4 cup crumb mixture; stir in chopped pecans; set aside. Press remaining crumb mixture onto bottom of an ungreased 13x9x2-inch baking pan. In a small mixing bowl combine cream cheese, 3/4 cup sugar, and 2 eggs. Beat until well-mixed. Pour over crumb mixture in pan; bake at 350°F for 18 to 20 minutes. Cool on wire rack.

In a medium saucepan combine 1/3 cup sugar and gelatin. Stir in 2 egg yolks, milk, cinnamon, and salt. Cook and stir over medium heat until bubbly; stir in pumpkin. Transfer mixture to a large mixing bowl; cool.

In a small mixing bowl beat egg whites until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Gently fold egg whites into cooled pumpkin mixture. Spoon over cooled crust in baking pan. Cover; chill at least 4 hours or until pumpkin mixture is firm. Just before serving, sprinkle reserved crumb mixture on top.

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