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!
