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Pumpkin Torte II
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
305 minutes
Layered Pumpkin Delight: Graham cracker crust with creamy pumpkin and cream cheese layers, topped with whipped topping and walnuts.
Ingredients:
  • 2 cups graham cracker crumbs
  • 0.5 cup margarine, melted
  • 12 ounces cream cheese, softened
  • 3 eggs, beaten
  • 0.75 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs, separated
  • 0.5 cup milk
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 2 (.25 ounce) packages unflavored gelatin
  • 0.25 cup cold water
  • 0.25 cup boiling water
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 tablespoons ground walnuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch pan.
  • Combine graham cracker crumbs and margarine in a medium bowl, then press evenly into the prepared pan to make a crust.
  • Mix the cream cheese, eggs, and sugar until smooth; spread evenly over the crust and bake for 20 minutes in the preheated oven. Allow to cool before serving.
  • In a 2 quart saucepan, mix together the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg, and salt. Cook over medium heat, stirring constantly until the sugar dissolves. Allow it to cool.
  • In a small bowl, soften gelatin in cold water for 5 minutes, then stir in boiling water until dissolved. Mix into the pumpkin mixture.
  • In a mixing bowl, whisk egg whites until frothy. Slowly add 1/2 cup sugar; continue whisking until stiff peaks form. Gently fold into pumpkin mixture and spread over cream cheese layer. Chill until set, approximately 4 hours, then cut into squares. Serve with a dollop of whipped topping and a sprinkle of walnuts.

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