Pumpkin Torte II Recipe

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

In a medium bowl mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.

Blend together the cream cheese eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.

In a 2 quart saucepan combine the pumpkin egg yolks milk 3/4 cup sugar cinnamon nutmeg and salt. Cook over medium heat stirring constantly until sugar is dissolved. Set aside to cool.

Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.

In a mixing bowl beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm about 4 hours and cut into squares. Top with whipped topping and sprinkle with walnuts.