Pumpkin Torte

Crust:  1 1/2 C crushed graham crackers
1/3 C sugar
1/2 C butter (melted)

Filling:  2 eggs, 2/3 C sugar, 1-8oz cream cheese, 1 16 oz can pumpkin, 3 egg yolks, 1/2 C milk, 1/2 C sugar, 1/2 tsp salt, 1 tsp cinnamon, 1 package unflavored gelatin, 1/4 C cold water, 1 8 oz cool whip.

Combine: Crust ingr , press into 13x9 pan.
In bowl combine eggs, sugar, cream cheese. Beat smooth.
Spread over crust.

Bake 350 for 25 mins.

Cool

Next: Combine egg yolks, pumpkins, milk, sugar, salt and cinn. in pan.

Cook till thickens then remove from heat.

Dissolve gelatin in water, add to pan and fold in cool whip.
Spread over cooled torte and chill.