Pumpkin Torte Recipe

Provided By
This creamy torte is an excellent substitute for traditional pumpkin pie.
Share this!
Update Servings
  • 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
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.
Similar Recipes

Pumpkin Torte Recipe Reviews

pumpkin torte

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
Rating of 5 out of 5.0 stars
Reviewed By
"Great recipe! It turned out awesome..."
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com