Pumpkin Torte
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 24 | each |
graham crackers/wafers
crumbs |
*
|
| ¼ | pound |
butter
|
|
| 3 | tablespoons |
sugar
|
|
| Layer 1 | |||
| 2 | large |
eggs
|
|
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
sugar
|
|
| Layer 2 | |||
| 1 | pound |
canned pumpkin purée
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
milk
|
|
| 3 | large |
eggs
separated |
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 1 | pinch |
salt
|
*
|
| 1 | package |
gelatin, unflavored
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
powdered sugar
|
|
| 1 | x |
whipped cream
or frozen whipped topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 24 | each |
graham crackers/wafers
crumbs |
*
|
| 113.4 | g |
butter
|
|
| 45 | ml |
sugar
|
|
| Layer 1 | |||
| 2 | large |
eggs
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
sugar
|
|
| Layer 2 | |||
| 453.6 | g |
canned pumpkin purée
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 3 | large |
eggs
separated |
|
| 5 | ml |
pumpkin pie spice
|
|
| 1 | pinch |
salt
|
*
|
| 1 | package |
gelatin, unflavored
|
|
| 59 | ml |
water
|
|
| 59 | ml |
powdered sugar
|
|
| 1 | x |
whipped cream
or frozen whipped topping |
*
|
Directions
Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar.
Pat into 9x13 inch pan.
Beat 2 eggs, 8 oz cream cheese and ½ cup sugar.
Pour over crumbs and bake 20 minutes at 350℉ (180℃).
In sauce pan; mix pumpkin, sugar, milk, 3 beaten egg yolks, pie spice and salt.
Cook until mixture bubbles.
Mix the geletin with the water and add to the hot pumpkin mixture.
Mix and let cool.
Beat 3 egg whites until stiff, add the powdered sugar and fold into the cooked mixture.
Pour over baked crust and serve with whipped cream or cool whip.
