Pumpkin Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust layer
12 full graham crackers, crushed
1/3 cup sugar
1/2 cup butter or margarine, melted
Cream Cheese Layer
2 eggs
3/4 cup sugar
8oz cream cheese
Pumpkin Layer
1 envelope Knox gelatin
1/4 cup cold water
2 cups pumpkin (one can is a little shy of 2 cups. I just use one)
3 egg yolks (save egg whites)
1/2 cup sugar
1/2 cup milk (whole milk preferred, but skim will work)
1/2 tsp salt
1 tbsp. cinnamon
3 egg whites
1/4 sugar
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Directions: |
Directions:Crust Layer: Stir in bowl and press into a 9 x 13 sprayed pan.
Cream Cheese Layer: Blend using a mixer and spoon over graham cracker crust
Bake crust and cream cheese layers fro 20 minutes at 350º Let cool.
Combine 1 envelope of Knox gelatin with 1/4 cup cold water. Let sit. Meanwhile make the pumpkin layer.
Stir in cooking pan. Cook on stove top until thick and bubbling (need to make sure eggs get done). Sir constantly to keep from burning.
Remove from heat and stir in Knox gelatin making sure there are no large lumps. Cool in refrigerator.
Take 3 eggs whites from separated eggs above and mix with 1/4 cup sugar. Mix using a mixer until soft peaks form. Mix this meringue with the cooled pumpkin. Spoon over crust and cream cheese layer. Refrigerate. Top with whipped topping(8oz tub) and nuts to taste before serving.
Keep refrigerated.
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Personal
Notes: |
Personal
Notes: Enjoy!
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