Pumpkin Torte

A change from pumpkin pie. It is very good.

1 2/3 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter melted

Cream Cheese Filling
3/4 cup sugar
2 eggs, lightly beaten
2 packages (8 ozs each) cream cheese softened

Pumpkin Filling
2 envelopes unflavored gelatin
1/2 cu cold water
1 can (30 ozs) pumpkin pie filling
1 can (5 1/2 ozs) evaporated milk
2 eggs, lightly beaten

Topping
1 carton (12 ozs) frozen whipped topping thawed

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 into crust. Bake at 350 for 25-30 minutes or until center is almost set.

While that is cooking in a small bowl sprinkle gelatin over the cold water, let stand 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 remaining 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 the pumpkin mixture over the cream cheese layer. Spread whipped topping over the top. Cover and refrigerate overnight. Refrigerate leftovers. Yield 15 servings