"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Torte Recipe

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This recipe for Pumpkin Torte, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Monday, November 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Step 1 - Crust:
1-1/2 C graham cracker crumbs
1/2 C melted butter
1/3 C sugar
Mix and pat in 9x13 pan

Step 2 - Topping 1
2 beaten eggs
3/4 C sugar
8 oz. softened cream cheese
Mix with egg beater. Put on top of crust. Bake @ 350 degrees for 20 minutes.

Step 3 - Topping 2
In saucepan, mix:
2 C pumpkin (15 oz.)
3 egg yolks (save whites)
1/2 C sugar
1/2 tsp. salt
1/2 C milk
1 tsp. cinnamon
Cook until it starts to boil. Remove from heat and add 1 envelope Knox gelatin and 1/4 cup cold water. Cool crust and pumpkin. Beat 3 egg whites and add 1/4 cup sugar. Fold into cooled pumpkin mix. Put on crust.

Directions:
Directions:
Top with Cool Whip.

 

 

 

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