Pumpkin Torte Recipe

Name: Pumpkin Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. pumpkin; 3 egg yolks; 1/2 Tbsp. salt; 1/2 c. sugar; 1/2 c. milk; 1 Tbsp. cinnamon; 1 envelope plain gelatin; 1 c. graham crackers, crushed; 1/3 c. sugar; 1/2 c. butter, melted; 2 eggs, beaten; 3/4 c. sugar; 8 oz. cream cheese; 3 egg whites; 1/4 c. sugar; 1 medium size carton Cool Whip

Servings: persons

2 c. pumpkin
3 egg yolks
1/2 Tbsp. salt
1/2 c. sugar
1/2 c. milk
1 Tbsp. cinnamon
1 envelope plain gelatin
1 c. graham crackers, crushed
1/3 c. sugar
1/2 c. butter, melted
2 eggs, beaten
3/4 c. sugar
8 oz. cream cheese
3 egg whites
1/4 c. sugar
1 medium size carton Cool Whip

1
Cook first 6 ingredients over low heat until bubbly.
2
Dissolve gelatin in 1/4 cup cool water. Add to pumpkin mixture and cool. Mix graham cracker crumbs, 1/3 cup sugar and melted butter; press in bottom of 9 x 13-inch cake pan.
3
Beat 2 eggs; add 3/4 cup sugar and cream cheese. Mix until until smooth; spread over first layer. Bake at 350u00b0 for 20 minutes. Beat egg whites (room temperature) until frothy.
4
Add sugar. Beat until thick. Fold into cool pumpkin mixture. Spread over first two layers. Top with medium size carton Cool Whip. Keep refrigerated.

1246

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 c. pumpkin, 3 egg yolks, 1/2 Tbsp. salt, 1/2 c. sugar, and more.

Yes, Pumpkin Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Torte

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