Pumpkin Torte II Popular Recipes

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Pumpkin Torte II

"This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts."

Ingredients :

• 2 cups graham cracker crumbs
• half of cup margarine, melted
• 12 ounces cream cheese, softened
• 3 eggs, overwhelmed
• 3/4 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 3 eggs, separated
• half of cup milk
• 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• half teaspoon floor nutmeg
• 1 teaspoon salt
• 2 (.25 ounce) programs unflavored gelatin
• 1/four cup bloodless water
• 1/four cup boiling water
• 1/2 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• three tablespoons ground walnuts

Instructions :

Prep : 45M	Cook : 12M	Ready in : 5H5M

• Preheat oven to 350 tiers F (one hundred seventy five tiers C). Lightly grease one 9x13 inch pan.
• In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
• Blend collectively the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 mins inside the preheated oven. Set apart to cool.
• In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/four cup sugar, cinnamon, nutmeg and salt. Cook over medium warmth, stirring continuously, till sugar is dissolved. Set apart to chill.
• Combine gelatin and cold water in a small bowl and allow to melt for 5 mins. Mix in boiling water to dissolve. Stir into the pumpkin combination.
• In a mixing bowl, beat egg whites till frothy. Gradually add 1/2 cup sugar; beat till stiff. Fold into pumpkin aggregate and pour over cream cheese layer. Refrigerate until firm, approximately four hours, and reduce into squares. Top with whipped topping and sprinkle with walnuts.

Notes :

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