Pumpkin Torte Recipe

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This creamy torte is an excellent substitute for traditional pumpkin pie.
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  • 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.
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Pumpkin Torte Recipe Reviews

pumpkin torte

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"Great recipe! It turned out awesome..."
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