1-2/3 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
2 envelopes unflavored gelatin
1/2 cup cold water
1 can (30 ounces) pumpkin pie filling
1 can (5-1/2 ounces) evaporated milk
2 Eggland’s Best Eggs, lightly beaten
1 carton (12 ounces) frozen whipped topping, thawed
In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13-in. x 9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set.
Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight. Yield: 15 servings.
Recipe found here: Pumpkin Torte