Pumpkin Torte I

15 ingredients
7 steps

Ingredients

  • 2 cups crushed graham crackers
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1/2 cup packed brown sugar
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups pumpkin puree
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 egg yolks
  • 1/2 cup milk
  • 1 envelope (1 tablespoon) unflavored gelatin
  • 1/4 cup water
  • 2 egg whites, stiffly beaten
  • 1/2 cup white sugar

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
  3. 3
    In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.
  4. 4
    Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
  5. 5
    In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.
  6. 6
    Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
  7. 7
    In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.

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