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Pumpkin Torte Recipe

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This recipe for Pumpkin Torte is from The STACK Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ C. butter
2 C. sugar
12 whole squares cinnamon graham crackers, crushed
5 eggs
8 oz. cream cheese
½ C. milk
16 oz. canned pumpkin
1 t. cinnamon
½ t. salt
1 T. unflavored gelatin
¼ C. cold water
1 C. heavy cream
Directions:
Directions:
preheat oven to 350º

Mix butter, ½ C. sugar and cracker crumbs. Press into a 9” x 13” pan. Combine 2 eggs, ¾ C sugar and cream cheese. Pour over crust. Bake for 15-20 minutes, watching carefully to make sure it doesn’t burn. Mix 3 egg yolks, milk, pumpkin, ½ C sugar, cinnamon and salt. Boil and stir until thick. Remove from heat. Dissolve gelatin in water and fold into pumpkin mixture. Beat 3 egg whites until stiff. Gradually add ¼ C. sugar. Fold into pumpkin. Pour over cream cheese mixture. Cool. Top with whipped cream. Refrigerate overnight. Cut in squares.
Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
Our traditional family Thanksgiving dessert. The highest and best use of pumpkin for many years (aside from Jack O’lanterns) until Susan discovered the joys of using roasted pumpkin seeds in her recipes.

 

 

 

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