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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pumpkin Tort Recipe

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This recipe for Pumpkin Tort is from The Diane Larson 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:  
24 crushed graham crackers
1/3 cup sugar
1/2 cup butter (melted)
2 eggs beaten
3/4 cup sugar
1 package (8 oz) cream cheese, softened
1 can (16 oz) pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 tsp salt
1 tsp cinnamon
1 envelope plain Knox gelatin
1/4 cold water
3 egg whites
1/4 cup sugar
Cool whip
Directions:
Directions:
Preheat oven to 350 degrees.

1. Mix graham cracker crumbs, 1/3 cup sugar and butter. Press into 9x13 inch cake pan.

2. Mix together 2 eggs, 3/4 cup sugar and cream cheese. Beat until smooth. Pour over crust and bake 20 minutes.

3. In medium saucepan, combine pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Cook until mixture thickens, remove from heat.

4. Stir together gelatin and water. Mix a spoonful of pumpkin mixture into gelatin, repeat 4-5 times; then mix gelatin mixture into remaining pumpkin mixture. Cool.

5. Beat egg whites with 1/4 cup sugar until stiff. Fold into pumpkin mixture. Pour over crust and refrigerate. When COMPLETELY cool, top with whipped cream.
Personal Notes:
Personal Notes:
This recipe came from Christy Stuckensnider, we worked together in the early 1980's at Aero Drapery.

 

 

 

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