Jackie's Scrumptious Pumpkin Torte
Submitted by Jackie

This recipe has been our all-time favorite at Thanksgiving for years, instead of plain ol' pumpkin pie.  It takes about 30 minutes to make, but is well worth the time it takes.  We like it not overly sweet, since it is very rich (because of the cream cheese.)  Enjoy!

Bottom Layer - (crust)
1 pkg. graham crackers or about 1 and 1/2 to 2 cups graham cracker crumbs.
1/2 cup butter or margarine, melted
1/4 cup sugar

Crush graham crackers well and add melted butter and sugar.  In a medium bowl, mix well with a fork and then press into the bottom of an 8x8 inch glass cake pan.

Bake at 350 degrees for 15 minutes or until slightly brown.  Allow the crust to cool while preparing the other layers.

Middle Layer
1 - 8 oz. pkg. Philadelphia  cream cheese
2 large eggs, beaten
1/2 cup sugar
1 t. vanilla

In blender, mix all ingredients until smooth. 

Pour over and spread evenly over the graham cracker crust.

Bake at 350 degrees for 15 - 20 minutes or until set, but not brown.

Top Layer
1 - 16 oz. can mashed pumpkin such as Kuner's
1  -12 oz. can evaporated milk
2 large eggs, beaten
1 pkg. Knox (unflavored) gelatin
1/2 to 1 cup brown sugar to taste
1 t. ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground  ginger
1/4 teaspoon  ground cloves (optional)

Take 1/2 - 3/4 cup of the canned milk and stir in the gelatin in a small dish. Set aside. 

In medium saucepan, stir together pumpkin and remaining milk, sugar, spices and beaten eggs. Heat until mixture is well cooked and thickened. 

Lastly, add softened gelatin/milk mixture and stir well. (Taste to see if sweet enough for you, If not, add more brown sugar.) 

Remove from stove and allow to cool to warm. 

Pour and evenly spread pumpkin mixture over the cream cheese layer. Cover with aluminum foil or plastic wrap and refrigerate until the pumpkin layer is cold. 

Before serving, cut into squares and add a dollop of whipped topping  on each square such as Cool Whip, real whipped cream, or Dream Whip. 

Serves 9.

Keep refrigerated.  For a large group, this recipe may be doubled and prepared in a 9x13 inch pan - serves 18.