Pumpkin Torte II recipe

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Ingredients

2 cups graham cracker crumbs
½ cup margarine, melted
12 ounces cream cheese, softened
3 eggs, beaten
¾ cup white sugar
1 (15 ounce) can pumpkin puree
3 eggs, separated
½ cup milk
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
2 (.25 ounce) packages unflavored gelatin
¼ cup cold water
¼ cup boiling water
½ cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons ground walnuts

Nutrition Info

483.1 calories
carbohydrate: 53.2 g
cholesterol: 125 mg
fat: 27.5 g
fiber: 1.6 g
protein: 8.6 g
saturatedFat: 12.9 g
servingSize: -
sodium: 582.1 mg
sugar: 44 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

  2. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.

  3. Blend together the cream cheese, eggs and sugar, evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.

  4. In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.

  5. Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.

  6. In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar, beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

Recipe Yield

1 9x13-inch pan

Recipe Note

This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.

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