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Fall Flavor . . . Pumpkin Torte

September 22, 2008

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Pumpkin bread rings in autumn, but this Pumpkin Torte will tempt you to skip the meal and focus exclusively on dessert.  If you love your pumpkin and don’t mind leaving the bread and pie on the shelf, try this pumpkin torte family favorite.
 
12 whole graham crackers crushed
1/3 cup sugar
1/2 cup margarine
2 eggs, beaten
1 (8oz.) pkg. cream cheese
1/4 cup sugar
2 cups fresh (or canned) pumpkin
3 egg yolks, beaten
1/2 cup milk
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
1 envelope unflavored gelatin
3 egg whites
1/4 cup sugar
1 cup whipped cream
 
Combine graham cracker crumbs, 1/3 cup sugar and margarine in bowl.  Mix thoroughly.  Press into 9″ x 12″ pan.  Combine 2 eggs, 1/4 cup sugar and cream cheese in mixing bowl, beat until smooth and well blended.  Pour over crust mixture and bake at 350 degrees for 20 minutes.  Cool.
 
In a heavy saucepan, combine pumpkin, egg yolks, milk, 1/2 cup sugar, cinnamon and salt, cook over medium heat, stirring constantly until mixture is smooth and thickened.  Remove from heat.
 
Soften gelatin in 1/4 cup cold water.  Stir into warm pumpkin mixture until gelatin is dissolved.  Cool.  Beat egg whites, adding 1/4 cup sugar gradually until stiff peaks form, fold into pumpkin mixture.  Pour over the prepared, layered crust; spread whipped cream over the top.  Chill for several hours or until ready to serve.
 

I’m ready for a piece of pumpkin torte.  Call me when you’re prepared to serve!

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Comments (2)

  • November 19, 2008 by Dee Rinehart

    Dee Rinehart

    What a great find! I was looking for a pumpkin bread recipe and came across this fabulously-sounding pumpkin torte. I’ll tote the recipe with me as I traverse for the Thanksgiving holiday, and I’m quite sure this will be a real winner recipe for Thanksgiving Day dessert!

  • November 20, 2008 by cookerycontent

    cookerycontent

    I’ve tested this recipe over and over with the best results.

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