"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Torte Recipe

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This recipe for Pumpkin Torte, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Wiseman
Added: Monday, September 15, 2008


2 c. graham cracker crumbs
1/3 c sugar
1/2 c butter
3 eggs
1 c sugar
1 1/2 pkg (12 oz) cream cheese
2 c. pumpkin
3 egg yolks
1/2 c sugar
1/2 c milk
1/2 tsp salt
1 tsp cinnamon
1 knox gelatin pkg.
1/4 c sugar

Mix base ingredients together and press into a springform pan. Beat the middle ingredients together and pour over crumb base. Bake at 350 for 30 min. Cook pumpkin, egg yolks, sugar, milk, salt and cinnamon together until thick. Remove from heat and add knox gelatin that's been soaking in 1/4 c of cold water. Beat remaining egg whites until frothy. Add 1/4c sugar and continue beating to stiff peaks. Fold into pumpkin mixture. Pour over cooled crust & cream cheese. Should set for 12 hours. Serve with whipped cream.




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