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Pumpkin Torte Recipe

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This recipe for Pumpkin Torte, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MaryAnn Lewis
Added: Tuesday, November 6, 2007


1 1/2 c. graham cracker crumbs
1/3 c. sugar
1 tsp. ground cinnamon
Cream Cheese Filling:
12 oz. cream cheese, softened
1 c. sugar
3 eggs
Pumpkin filling:
1 can (15 oz.) solid-pack pumpkin
3 eggs, separated
3/4 c. sugar, divided
1/2 c. milk
2 tsp ground cinnamon
1/2 tsp. salt
1 envelope unflavored gelatin
1/4 c. cold water
1 c. heavy whipping cream
3 T. sugar
1/4 tsp. vanilla extract

In a large bowl, combine the crumbs, sugar and cinnamon; sitr in butter. Press into an ungreased 13x9 baking dish. In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350 for 15-20 minutes or until set. Cool on a wire rack.

In a large sucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160. Remove from heat.

In a small saucepan, sprinkle gelatin over cold water; let stand for one minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for one minute. Continue beating over low heat until mixture reaches 160, about 12 minutes.

Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refigerate for at least four hours or until set.

Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

Number Of Servings:
Number Of Servings:




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