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- 1/2 teaspoon salt (optional)
- 1 tablespoon cinnamon
- 3 egg whites
- 1/4 cup granulated sugar
- 1/2 pint heavy whipping cream
This creamy torte is an excellent substitute for traditional pumpkin pie.
Directions
- Mix together crushed graham crackers, 1/3 c. sugar and melted
butter. Press into the bottom of the pan to form the crust.
Add gelatin to 1/4
c. cold water. Stir and set aside.
Beat together 2 eggs, 3/4 c. sugar and cream
cheese. Pour into graham cracker crust and bake at 350° F for 20 minutes.
Cook pumpkin, egg yolks, 1/2 c. sugar, milk, salt, and cinnamon over medium heat
until thickened. Stir in the gelatin mixture and allow to cool.
Beat egg whites
until fluffy. Add 1/4 c. sugar. Fold into cooled pumpkin mixture. Then, spread
over cream cheese layer. Cover and chill for at least 2 hours.
Beat the cream until stiff
peaks form. Sugar may be added to sweeten the whipped cream, if desired. Spread over chilled
torte and serve.
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