Pumpkin Torte I You Have To Try

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Pumpkin Torte I

"A scrumptious pumpkin dessert it truly is a trade from traditional pumpkin pie. Cut the chilled torte into squares and top with whipped cream and pecans."

Ingredients :

2 cups overwhelmed graham crackers
1/2 cup butter, melted
2 eggs, overwhelmed
1/2 cup packed brown sugar
1 (8 ounce) bundle cream cheese, softened
2 cups pumpkin puree
1/2 cup white sugar
1 teaspoon floor cinnamon
1/2 teaspoon salt
3 egg yolks
1/2 cup milk
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
2 egg whites, stiffly overwhelmed
1/2 cup white sugar

Instructions :

Prep : 40M	Cook : 20M	Ready in : 9H

Preheat oven to 350 tiers F (a hundred seventy five ranges C).
In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
In a medium bowl, blend eggs and brown sugar. Blend inside the cream cheese. Spoon the aggregate over the layer of graham crackers.
Bake in the preheated oven 20 mins. Remove from oven and permit to chill.
In a medium saucepan over medium warmth, blend together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until barely thickened, about 1 minute. Remove from warmness.
Mix the gelatin and water in a small bowl. Stir into the pumpkin aggregate. Cool to room temperature.
In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin combination. Spoon in a layer over the cream cheese mixture. Chill within the refrigerator 6 to 8 hours, or overnight.

Notes :

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