Pumpkin Torte

Written by on in Desserts

My sister-in-law Mary shared this recipe with me over 30 years ago. It’s a fantastic dessert for Thanksgiving, because it’s light, creamy and not too sweet…just perfect after that big turkey dinner!

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Pumpkin Torte

Recipe by Diane Becker
Servings

16

servings

Ingredients

  • Crust

  • 25 graham crackers, crushed

  • 1/3 cup sugar

  • ½ cup melted butter

  • Cream Cheese Filling

  • 2 eggs

  • 3/4 cup sugar

  • 8 ounce package cream cheese (room temperature)

  • Pumpkin Filling

  • 2 cups pumpkin

  • 3 egg yolks, beaten

  • ½ cup sugar

  • ½ cup milk

  • ½ teaspoon salt

  • 1 Tablespoon cinnamon

  • 1 envelope unflavored gelatin

  • 1/4 cup cool water

  • 3 egg whites

  • 1/4 cup sugar

  • Topping

  • Whipped cream or Cool Whip

Directions

  • Mix the crushed graham crackers, sugar and melted butter together.
  • Press into the bottom of a 9×13 inch pan and set aside.
  • In a bowl, beat 2 eggs until frothy.
  • Gradually add ¾ cup sugar, mixing until well blended
  • Add the cream cheese and beat until well incorporated.
  • Pour onto the crust and bake at 350 degrees for 20 minutes.
  • Put the pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon in a saucepan and cook until thickened.
  • Remove from heat.
  • Dissolve the unflavored gelatin in the cool water and add to the pumpkin mixture.
  • 10. In a bowl, beat 3 egg whites until stiff peaks form.
  • 11. Add ¼ cup sugar to the egg whites.
  • 12. Fold the egg white mixture into the pumpkin mixture.
  • 13. Pour the pumpkin mixture over the cooled cream cheese layer.
  • 14. Refrigerate for several hours (overnight is best.)
  • 15. Top with whipped cream or cool whip just before serving.

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