Beat egg yolks, pumpkin, vanilla extract and pumpkin pie spice in small bowl.
Beat egg whites with cream of tartar at high speed until foamy. Beat in
sugar 2 tablespoons at a time until whites are glossy and stand in Soft Peaks.
Fold in egg yolk mixture, pecans, dates and cracker crumbs. Pour into two greased
8-inch round cake pans.
Bake in 350 degrees F oven until knife inserted near center comes out clean,
25 to 30 minutes. Cool on wire rack.
Loosen cakes from sides of pans with thin knife. Gently Shake cakes out
of pans onto racks.
Beat cream cheese, powdered sugar and 2 tablespoons caramel sauce in small
bowl until smooth.
Place one torte layer on serving plate. Spread with half the cream cheese
mixture. Top with second torte layer. Spread with remaining cream cheese mixture.
Refrigerate until serving.
Just before serving, drizzle remaining caramel sauce over top of cake.