Pumpkin torte

Pumpkin torte

Ingredients/Components

• graham cracker crumbs
• sugar - 1/3 c
• cinnamon - 1 tsp
• eggs - 2 item
• milk - 1/2 c
• salt - 1/2 tsp
• eggs, separated - 3 item
• water - 1/4 c
• nutmeg - 1/2 tsp
• pumpkin - 2 c
• margarine - 1/2 c
• whipped topping - 1 item
• cream cheese, softened - 1 (8
• Knox gelatin - 1 pkg
• chopped nuts or graham cracker crumbs for garnish - 1 item

How to make pumpkin torte:

Preheat oven to 350°. Melt margarine; add graham cracker crumbs and sugar. Mix well. Press into a 9 x 13-inch baking pan. With an electric mixer, beat cream cheese, sugar, milk and 2 eggs until smooth. Pour over crust. Bake at 350° for 20 minutes. Cool. Mix pumpkin, egg yolks, sugar, spices and salt in a saucepan. Cook on medium heat until thickened. Remove from heat and add gelatin which has been dissolved in 1/4 cup water. Cool mixture. Beat 3 egg whites until stiff. Add 1/4 cup sugar. Fold into pumpkin mixture and pour over cheese mixture. Chill. Spread whipped topping on top of pumpkin mixture. Sprinkle with nuts or crumbs, if desired.

Recipe categories: Desserts, Fruit, American.