Pumpkin Torte I Recipe

Ingredients
<br>- 2 cups crushed graham crackers
<br>- ½ cup butter, melted
<br>- 2  eggs, beaten
<br>- ½ cup packed brown sugar
<br>- 1 (8 ounce) package cream cheese, softened
<br>- 2 cups pumpkin puree
<br>- ½ cup white sugar
<br>- 1 teaspoon ground cinnamon
<br>- ½ teaspoon salt
<br>- 3  egg yolks
<br>- ½ cup milk
<br>- 1 envelope (1 tablespoon) unflavored gelatin
<br>- ¼ cup water
<br>- 2  egg whites, stiffly beaten
<br>- ½ cup white sugar
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
<br>step 3: In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.
<br>step 4: Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
<br>step 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.
<br>step 6: Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
<br>step 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.
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Ingredients
- 2 cups crushed graham crackers
- ½ cup butter, melted
- 2 eggs, beaten
- ½ cup packed brown sugar
- 1 (8 ounce) package cream cheese, softened
- 2 cups pumpkin puree
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 egg yolks
- ½ cup milk
- 1 envelope (1 tablespoon) unflavored gelatin
- ¼ cup water
- 2 egg whites, stiffly beaten
- ½ cup white sugar

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
step 3: In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.
step 4: Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
step 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.
step 6: Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
step 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.

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