Pumpkin Torte II Recipe
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Pumpkin Torte II

By: Karie  
"This pumpkin torte has a graham cracker crust and cream cheese and pumpkin layers. It's topped off with whipped cream and walnuts."

Rating: This weblink has been rated 13 times with an average star rating of 5.0 Read Reviews (8)

Rate/Review | 366 people have saved this

Prep Time:
45 Min
Cook Time:
20 Min
Ready In:
5 Hrs 5 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch torte
 

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup margarine, melted
  • 12 ounces cream cheese, softened
  • 3 eggs, beaten
  • 3/4 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs, separated
  • 1/2 cup milk
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 (.25 ounce) packages unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • 1/2 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 tablespoons ground walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  2. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
  3. Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
  4. In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
  5. Place gelatin in a small bowl and soften 2 to 3 minutes in cold water. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
  6. In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 323 | Total Fat: 18.4g | Cholesterol: 92mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2006 by Kathy J. 
I loved this but did not want to serve raw egg so I substituted the egg whites in to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by SANDI689 
Made this for a potluck at work and it was absolutly great! When you put it in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by GSTAR28 
I made this dessert for Thanksgiving and it was spectacular! It is a lot of work, but it is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by saphirre 
Absolute heaven!!! I love this recipe, it is sooooo much better than pumpkin pie! I made it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2005 by DORIS11504 
This recipe is one of the best. I will make this over and over again. Everyone loved it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2003 by JODIB1 
Excellent recipe, well worth the effort to make! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by HaleysGM 
Absolutely the best pumpkin dessert I've ever eaten. My sister served this and she had used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by Shirley 
This recipe was very easy to follow. I did however change a little bit as I can not have... MORE

 
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