Layered Pumpkin Torte

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/3 cup butter, melted

Cream Cheese Filling

• 12 ounces cream cheese, softened
• 1 cup sugar
• 3 eggs

Pumpkin Filling

• 15 ounces solid pack pumpkin
• 3 eggs, separated
• 3/4 cup sugar, divided
• 1/2 cup milk
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 ounces unflavored gelatin
• 1/4 cup cold water

Topping

• 1 cup heavy whipping cream
• 3 tablespoons sugar
• 1/4 teaspoon vanilla extract

Directions

1. 1

   In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish.

2. 2

   In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350°F for 15-20 minutes or until set. Cool on a wire rack.

3. 3

   In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°F Remove from the heat.

4. 4

   In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

5. 5

   In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160F, about 12 minutes.

6. 6

   Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.

7. 7

   Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.