Pumpkin Torte II

This pumpkin torte has a graham cracker crust and cream cheese and pumpkin layers. It’s topped off with whipped cream and walnuts.

Pumpkin Torte II

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup margarine, melted
  • 12 ounces cream cheese, softened
  • 3 eggs, beaten
  • 3/4 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs, separated
  • 1/2 cup milk
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 (.25 ounce) packages unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • 1/2 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 tablespoons ground walnuts

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch pan.

2 In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.

3 Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.

4 In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.

5 Place gelatin in a small bowl and soften 2 to 3 minutes in cold water. Mix in boiling water to dissolve. Stir into the pumpkin mixture.

6 In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

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