Pumpkin Torte II

Pumpkin Torte II

by Andrea Hernandez 1 year ago
4.7 (10)
20 minutes
483.1 kcal
53.2 g carbs
Description

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

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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  2. 2. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
  3. 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. 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. 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. 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.
Nutrition Facts
serving: 1 9x13-inch pan
calories: 483.1 kcal
carbohydrates: 53.2 g
protein: 8.6 g
saturated fat: 12.9 g
cholesterol: 125 mg
sodium: 582.1 mg
fiber: 1.6 g
sugar: 44 g