Pumpkin Creme Torte
Rebecca
It’s pumpkin, it’s torte, it’s delicious.
ingredients
- Crust: 24 graham crackers (half sheets), crushed
- 1/3 cup sugar
- 1/2 cup butter
- Cream Cheese Layer: One 8-oz. package cream cheese, softened
- 3/4 cup sugar
- 2 eggs, beaten
- Pumpkin Filling: 1 (16-oz.) can pumpkin
- 1/2 cup sugar + 1/4 cup
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 3 eggs, separated
- 1/2 cup milk
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy cream, whipped (or 16 oz. cool whip)
directions
- 1
- Crust: Combine cracker crumbs, sugar and butter. Pat into 13x9 inch baking pan.
- 2
- Cream cheese layer: Combine cream cheese and sugar, mix until blended. Add eggs, mix well. Pour over crust. Bake at 350° for 20 min.
- 3
- Pumpkin filling: Place pumpkin, 1/2 cup sugar, cinnamon, salt, egg yolks and milk in saucepan. Cook over med. heat until mixture thickens, stirring occasionally. Remove from heat. Soften gelatin in cold water. Add to pumpkin mixture; mix well. Cool. Beat egg whites and 1/4 cup sugar until stiff peaks form. Fold into pumpkin mixture. Pour over cream cheese layer in crust. Top with whipped cream; chill.
notes
For Tom, it just wouldn't be Thanksgiving without the Pumpkin Torte. Renee's even begun to master this dessert of choice!
Source: Roth Family Recipes
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews