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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."

Rate/Review | Read Reviews (13)

971 Saves

Prep Time:
45 Min

Cook Time:
20 Min

Ready In:
5 Hrs 5 Min

Servings (Help)

US Metric Calculate

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

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
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.
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.
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.
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.