Pumpkin Torte I Recipe

Name: Pumpkin Torte I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed graham crackers; 1/2 cup butter, melted; 2 eggs, beaten; 1/2 cup packed brown sugar; 1 (8 ounce) package cream cheese, softened; 2 cups pumpkin puree; 1/2 cup white sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 egg yolks; 1/2 cup milk; 1 envelope (1 tablespoon) unflavored gelatin; 1/4 cup water; 2 egg whites, stiffly beaten; 1/2 cup white sugar

Servings: persons

2 cups crushed graham crackers
1/2 cup butter, melted
2 eggs, beaten
1/2 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
2 cups pumpkin puree
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 egg yolks
1/2 cup milk
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
2 egg whites, stiffly beaten
1/2 cup white sugar

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
3
In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.
4
Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
5
In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.
6
Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
7
In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.

1055

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 2 cups crushed graham crackers, 1/2 cup butter, melted, 2 eggs, beaten, 1/2 cup packed brown sugar, and more.

Yes, Pumpkin Torte I 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 I

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