My coworker Tami's mother-in-law, Dee, passed away a couple of years ago. While Tami and her family have wonderful memories of her, they also have something else - her amazing Pumpkin Torte recipe. It's cool that, in a way, "Grandma Dee" has been immortalized through this recipe. Tami has passed this dish on to many people who've made it and loved it, and now I'm passing it on to all of you. A word of warning though, the person who made the pumpkin pie will hate you because most people are all about the torte and will neglect the pie.

2 cups graham crackers (crushed)
1/3 cup sugar
1/2 cup butter

2 eggs (beaten)
3/4 cup sugar
8 oz. cream cheese

2 cups pumpkin (15 oz. can)
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
1 tablespoon cinnamon
1 envelope plain gelatin
1/4 cup cold water

3 egg whites
1/4 cup sugar
8 oz. Cool Whip

Mix graham crackers, 1/3 cup sugar and butter and press into 9" x 13" pan.

Mix eggs, 3/4 cup sguar and cream cheese and pour over crust. Bake 20 minutes at 350 degrees.

Cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat and add gelatin dissolved in cold water. Cool.

Beat egg whites, 1/4 cup sugar and fold into pumpkin mixture. Pour over cooled baked crust. Top with Cool Whip.