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Pumpkin Torte Recipe

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Servings:
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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
Container: 9"x13" pan
Directions
COOK
20 mins
  • 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.
This creamy torte is an excellent substitute for traditional pumpkin pie.
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Reviewed By: 's Review:
"Great recipe! It turned out awesome..."
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