Pumpkin Torte Ii
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup margarine, melted ⓘ
- 12 ounces cream cheese, softened ⓘ
- 3 eggs, beaten
- 3/4 cup white sugar ⓘ
- 1 (15 ounce) can pumpkin puree ⓘ
- 3 eggs, separated ⓘ
- 1/2 cup milk ⓘ
- 3/4 cup white sugar
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1 teaspoon salt ⓘ
- 2 (.25 ounce) packages unflavored gelatin ⓘ
- 1/4 cup cold water ⓘ
- 1/4 cup boiling water ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
- 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.
- 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.
- 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.
- 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 & Diet Analysis (per serving)
1096
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).