Pumpkin Torte

Name: Pumpkin Torte
Ingredients: CRUST; 23 - 25 double graham crackers, crushed; 1/3 c. sugar; 1/2 c. butter, melted; BOTTOM LAYER; 8 oz. cream cheese, softened; 3/4 c. sugar; 2 eggs, beaten; TOP LAYER; 2 c. pumpkin; 3 egg yolks; 1/2 c. sugar; 1/3 c. milk; Dash of salt; 1 tbsp. cinnamon; 1/4 tspn. ground cloves; 1/8 tspn. ground nutmeg; 1 env. gelatin, dissolved in 1/4 cup water; 3 egg whites; 1/4 c. sugar; Serve with Whipped Cream

21 ingredients

3 steps

Ingredients

CRUST
23 - 25 double graham crackers, crushed
1/3 c. sugar
1/2 c. butter, melted
BOTTOM LAYER
8 oz. cream cheese, softened
3/4 c. sugar
2 eggs, beaten
TOP LAYER
2 c. pumpkin
3 egg yolks
1/2 c. sugar
1/3 c. milk
Dash of salt
1 tbsp. cinnamon
1/4 tspn. ground cloves
1/8 tspn. ground nutmeg
1 env. gelatin, dissolved in 1/4 cup water
3 egg whites
1/4 c. sugar
Serve with Whipped Cream

Directions

1

Crust; combine cracker crumbs, 1/3 cup sugar and melted butter. Press into 9 x 13 inch pan.
2

Bottom layer; cream together softened cream cheese and sugar. Add beaten eggs, beat all together. Pour mixture over crust and bake at 350 degrees for 20 minutes.
3

Top layer; cook together pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon, clove, nutmeg until thick like a custard, about 2 - 3 minutes. Remove from heat; add gelatin mix and cool. Beat 3 egg whites until foamy and add 1/4 cup sugar; beat untill they form stiff peaks. Fold into pumpkin mixture and spread over crust. Serve with whipped cream.