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 Unflavored gelatin (2 env)
   1/2 c  Water; cold
    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 @ 350°F/175°C.

 In a small bowl, combine the crumbs, sugar, and butter. Press onto
 the bottom of an ungreased 13x9" 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 to 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.

 Recipe by Peggy Shea, Lowell, Indiana

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

 Uncle Dirty Dave's Archives

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