Pumpkin Torte Recipe

Name: Pumpkin Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 full wafer graham crackers; 1/2 c. butter, melted; 1/3 c. sugar; 2 eggs, beaten; 3/4 c. sugar; 1 (8 oz.) pkg. cream cheese; 2 c. pumpkin; 3 egg yolks; 1/2 c. sugar; 1/2 c. milk; 1/2 tsp. salt; 1 tsp. cinnamon

Servings: persons

6 full wafer graham crackers
1/2 c. butter, melted
1/3 c. sugar
2 eggs, beaten
3/4 c. sugar
1 (8 oz.) pkg. cream cheese
2 c. pumpkin
3 egg yolks
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. cinnamon

1
Beat 2 beaten eggs, sugar and cream cheese together and pour over crust.
2
Bake 20 minutes in 350u00b0 oven.
3
Combine remaining ingredients.
4
Cook until thick.
5
Remove from heat.
6
Add 1 envelope unflavored gelatin which has been dissolved in 1/4 cup cold water. Cool.
7
Beat 3 egg whites, add 1/4 cup sugar.
8
Beat again.
9
Fold into cooled pumpkin mixture.
10
Pour over cooled crust and chill for 1 hour.
11
Great with Cool Whip.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 full wafer graham crackers, 1/2 c. butter, melted, 1/3 c. sugar, 2 eggs, beaten, 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

How did you like this recipe?

Frequently Asked Questions