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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