Pumpkin Torte Ii Recipe

Name: Pumpkin Torte Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 1/2 cup margarine, melted; 12 ounces cream cheese, softened; 3 eggs, beaten; 3/4 cup white sugar; 1 (15 ounce) can pumpkin puree; 3 eggs, separated; 1/2 cup milk; 3/4 cup white sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon salt; 2 (.25 ounce) packages unflavored gelatin; 1/4 cup cold water; 1/4 cup boiling water; 1/2 cup white sugar; 1 (8 ounce) container frozen whipped topping, thawed; 3 tablespoons ground walnuts

Servings: persons

2 cups graham cracker crumbs
1/2 cup margarine, melted
12 ounces cream cheese, softened
3 eggs, beaten
3/4 cup white sugar
1 (15 ounce) can pumpkin puree
3 eggs, separated
1/2 cup milk
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 (.25 ounce) packages unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
1/2 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons ground walnuts

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
2
In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
3
Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
4
In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
5
Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
6
In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

1314

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 1/2 cup margarine, melted, 12 ounces cream cheese, softened, 3 eggs, beaten, and more.

Yes, Pumpkin Torte Ii 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.

That's it — enjoy your meal!

Pumpkin Torte Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions