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Pumpkin Torte Recipe

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This creamy torte is an excellent substitute for traditional pumpkin pie.

Pumpkin Torte Recipe (+)

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.

Container: 9"x13" pan

Cook Time: 20 minutes

Serving Size: 1 piece

Servings: 15

Enter desired servings:

Ingredients

-		24 graham crackers, crushed
-		1/3 cup granulated sugar
-		1/2 cup butter, melted
-		1 package Knox gelatin
-		1/4 cup cold water
-		2 eggs, beaten
-		3/4 cup granulated sugar
-		8 ounces cream cheese, softened
-		2 cups pumpkin
-		3 egg yolks
-		1/2 cup granulated sugar
-		1/2 cup milk
-		1/2 teaspoon salt (optional)
-		1 tablespoon cinnamon
-		3 egg whites
-		1/4 cup granulated sugar
-		1/2 pint heavy whipping cream

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