 
PUMPKIN TORTE(Multiple layer pumpkin cake)
Number of Servings: 12-15
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Ingredients:
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| 1 C Graham Crackers, crushed
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| 1/3 C sugar
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| 1/2 C butter (room temperature)
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| 2 eggs
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| 8 oz. Cream Cheese (room temperature)
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| 3/4 C sugar
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| 2 C Pumpkin (can)
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| 1/2 C milk
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| 3 egg YOLKS (reserve egg whites)
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| 1/2 t salt
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| 1/2 C sugar
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| 1 t cinnamon
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Directions: 1. Mix first three ingredients. Press into 9X13 pan
2. Mix next three ingredients. Pour over crust.
3. Bake at 350 for 15-20 minutes.
4. Cook #9,10,11,12,13,14 until mixture boils & thickens. Remove from heat and add ONE envelope KNOX unflavored gelatin (which has been dissolved in 1/4 C cold water).
5.COOL
6. Beat 3 egg whites and 1/4 C sugar until peaked.
7. Fold meringue into pumpkin mixture.
8. Pour over baked cooled crust.
9. Top with whipped cream.
10. Sprinkle with graham cracker crumbs.
11. Refrigerate.
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Submitted By: Leonard Stein of Boynton Beach, Fl.
Email/Web Site: leonardstein@comcast.net
Original Source of Recipe: Leonard Stein
Date Submitted: 11/21/2009 4:03:08 PM
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