Pumpkin Torte II

Name: Pumpkin Torte II recipe
Prep time: 45 min
Cook time: 20 min
Yield: 1 9x13-inch pan
Cuisine: Global
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

by Andrea Hernandez 1 year ago

4.7 (10)

20 minutes

483.1 kcal

53.2 g carbs

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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. 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.