Pumpkin Torte II Recipe

Ingredients
<br>- 2 cups graham cracker crumbs
<br>- ½ cup margarine, melted
<br>- 12 ounces cream cheese, softened
<br>- 3  eggs, beaten
<br>- ¾ cup white sugar
<br>- 1 (15 ounce) can pumpkin puree
<br>- 3  eggs, separated
<br>- ½ cup milk
<br>- ¾ cup white sugar
<br>- ½ teaspoon ground cinnamon
<br>- ½ teaspoon ground nutmeg
<br>- 1 teaspoon salt
<br>- 2 (.25 ounce) packages unflavored gelatin
<br>- ¼ cup cold water
<br>- ¼ cup boiling water
<br>- ½ cup white sugar
<br>- 1 (8 ounce) container frozen whipped topping, thawed
<br>- 3 tablespoons ground walnuts
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
<br>step 2: In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
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Ingredients
- 2 cups graham cracker crumbs
- ½ cup margarine, melted
- 12 ounces cream cheese, softened
- 3 eggs, beaten
- ¾ cup white sugar
- 1 (15 ounce) can pumpkin puree
- 3 eggs, separated
- ½ cup milk
- ¾ cup white sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 2 (.25 ounce) packages unflavored gelatin
- ¼ cup cold water
- ¼ cup boiling water
- ½ cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 tablespoons ground walnuts

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
step 2: In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
step 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.
step 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.
step 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.
step 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.

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