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Pumpkin Torte Recipe

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This recipe for Pumpkin Torte, by , is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marty Mashburn


24 graham crackers (crushed)
2 cups sugar
1/2 cup butter (softened)
2 whole eggs
3 egg yolks
3 egg whites
8 oz cream cheese
1 envelope plain gelatin
1/4 cup cold water
1 whole can pumpkin (2 cups)
1/2 cup milk
1/2 tsp. salt
1 T. cinnamon
1/2 pt. Kool whip

Preheat oven to 350. Mix graham crackers, 1/2 cup sugar & 1/2 butter. Press into a 9X13-inch pan.
Mix eggs, 3/4 cups sugar & 8 oz. cream cheese. Pour over crust. Bake 20 minutes at 350. Set aside to cool.

Mix gelatin & 1/4 cup water; let sit. Combine pumpkin, 3 egg yolks,1/2 cup sugar,1/2 milk, salt & cinnamon. Cook until thick like pudding. Remove from heat. Add gelatin and let mixture cool. Beat egg whites & 1/4 cup sugar until foamy. Fold into cooled pumpkin mixture. Pour over cooled crust. Set in refrigerator overnight.
Top with Kool Whip before serving.

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