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Pumpkin Torte Recipe
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This creamy torte is an excellent substitute for traditional pumpkin pie.
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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
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.
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Pumpkin Torte Recipe Reviews
pumpkin torte
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Reviewed By
KoehlerTheBaker
"Great recipe! It turned out awesome..."
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