Recipes - print - Layered Pumpkin Torte

Layered Pumpkin Torte - Recipe

This layered pumpkin dessert is perfect for the holidays, but you'll want to make it more often because it is so delicious. It will become a tradition.
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Layered Pumpkin Torte Recipe
Crush graham crackers; mix with 1/3 cup sugar and 1/2 cup melted margarine. Press into 9x13 inch pan.

For filling, mix eggs, sugar and cream cheese; pour over crust. Bake 20 minutes at 350°. Cool.

For topping, cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat; add gelatin that has been softened in cold water. Cool. Beat egg whites until stiff. Beat in 1/4 cup sugar. Fold into pumpkin mixture. Pour over cooled cream cheese crust layer.

Top with whipped cream.

Servings: 12
-24 squares graham crackers, crushed
-1/3 cup sugar
-1/2 cup margarine, melted
-2 eggs, beaten
-3/4 cup sugar
-1 package cream cheese, softened (8 ounce pkg)
-2 cups pumpkin
-3 eggs, divided
-3/4 cup sugar, divided
-1/2 cup milk
-1/2 teaspoon salt
-1 teaspoon cinnamon
-1 tablespoon unflavored gelatin
-1/4 cup cold water
- whipped cream