Pumpkin Torte II Recipe - Allrecipes.com
Pumpkin Torte II Recipe
  • READY IN 5+ hrs

Pumpkin Torte II

Recipe by  

"This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
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  • PREP

    45 mins
  • COOK

    20 mins
  • READY IN

    5 hrs 5 mins

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. Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2006

I loved this but did not want to serve raw egg so I substituted the egg whites in to the Pumpkin mixture with half a 8 oz, container of Cool Whip. It was just perfect.

 
Most Helpful Critical Review
Dec 08, 2010

We weren't a big fan of this - I don't know if it's because I used freshly cooked instead of canned pumpkin, but the top didn't solidify well and the flavors didn't really seem to mix. Glad others like it - I'll not be trying it again.

 
Nov 10, 2003

Made this for a potluck at work and it was absolutly great! When you put it in the refrigerator it's real liquidy and I was worried it wouldn't gel, but it turned out finet! And it didn't get runny after sitting out for hours. Taste was wonderful! Many compliments.

 
Nov 20, 2007

Absolute heaven!!! I love this recipe, it is sooooo much better than pumpkin pie! I made it for work and they loved it, even though it serves 18 my pan was empty when it was time to go home. I am so looking forward to making this for my family for thanksgiving this year.

 
Oct 21, 2010

This is a delicious recipe, very light. One reviewer mentioned not wanting to serve raw egg, but there is no raw egg in here! You cook the pumpkin mixture on the stove.

 
Dec 01, 2003

I made this dessert for Thanksgiving and it was spectacular! It is a lot of work, but it is well worth it. The pumpkin layer was light and creamy and so much better than just plain pumpkin pie. I let it refrigerate overnight then sprinkled cinnamon sugar over the whip cream topping before serving. Excellent recipe!

 
Nov 16, 2009

This recipe was very easy to follow. I did however change a little bit as I can not have regular sugar. What I did was in place of the sugar I use Agave Nectar so the portion was for 3/4 cup of sugar I used 7TBSP +1 1/2 tsp of agave because of the liquid I reduced the milk down to 3 oz. Like another I used cool whip in place of the egg whites. I also only used the microwave to heat up the pumpkin mixture since I didn't have to melt the sugar but wanted to cook the egg yolk some. I use the Agave as it has a very low glycemic index level and it good for diabetics. It also has a very long shelf life as it doesn't crystallize. My family loves it a lot it will be one recipe that I will use a lot

 
Nov 30, 2010

I made mini tortes with this. All I did is use mini muffin tins and followed the recipe. It's fun to do a medley of mini desserts like pecan tarts, key lime tarts, and cranberry brownie bites, so people can try all of them. When presented on a tierd display, they look ravishing.

 

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Nutrition

  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 582 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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