Pumpkin Torte I

2 cups crushed graham crackers

½ cup butter, melted

2 eggs, beaten

½ cup packed brown sugar

1 (8 ounce) package cream cheese, softened

2 cups pumpkin puree

½ cup white sugar

1 teaspoon ground cinnamon

½ teaspoon salt

3 egg yolks

½ cup milk

1 envelope (1 tablespoon) unflavored gelatin

¼ cup water

2 egg whites, stiffly beaten

½ cup white sugar

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.

In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.

Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.

In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.

Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.

In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.