Door County Coffee Pumpkin Torte

Ingredients

Crust:

• • 2 3/4 cups crushed graham crackers
  • 1/2 cup melted butter
  • 1/3 cup sugar

First Filling:

• • 4 eggs
  • 2 - 8 oz. cream cheese
  • 1 1/2 cup sugar

Second Filling:

• • 1 small can pumpkin
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 envelope plain gelatin
  • 1/2 cup cold water
  • 3 egg whites
  • 1/4 cup powdered sugar

Instructions

Crust:

1. Combine crushed graham crackers, sugar and melted butter.
2. Pat in 9x13 inch pan.

First Filling:

1. Mix eggs, cream cheese and 1 1/2 cups sugar.
2. Pour over graham cracker crust.
3. Bake for 20 min. at 350 degrees.

Second Filling:

1. Cook pumpkin, egg yolks, 1/2 cup sugar, cinnamon and salt over low heat until creamy. Remove from heat and add 1 envelope plain gelatin that has been totally dissolved in cold water. Cool well.
2. Beat 3 egg whites with 1/4 cup powdered sugar. Fold into pumpkin mixture. Pour over cream cheese layer and cool.
3. Top with Cool Whip.