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Pumpkin Torte

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Recipe

 
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
crust
24 each graham crackers/wafers
crumbs
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¼ pound butter
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3 tablespoons sugar
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Layer 1
2 large eggs
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8 ounces cream cheese
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½ cup sugar
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Layer 2
1 pound canned pumpkin purée
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½ cup sugar
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½ cup milk
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3 large eggs
separated
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1 teaspoon pumpkin pie spice
1 pinch salt
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1 package gelatin, unflavored
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¼ cup water
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¼ cup powdered sugar
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1 x whipped cream
or frozen whipped topping
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Ingredients

Amount Measure Ingredient Features
crust
24 each graham crackers/wafers
crumbs
* Camera
113.4 g butter
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45 ml sugar
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Layer 1
2 large eggs
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231.2 ml/g cream cheese
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118 ml sugar
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Layer 2
453.6 g canned pumpkin purée
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118 ml sugar
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118 ml milk
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3 large eggs
separated
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5 ml pumpkin pie spice
1 pinch salt
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1 package gelatin, unflavored
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59 ml water
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59 ml powdered sugar
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1 x whipped cream
or frozen whipped topping
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 25739% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 260mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 6%
Sugars g
Protein 11g
Vitamin A 65% Vitamin C 1%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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