Search
by Ingredient

Pumpkin Torte

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by jmpolan

Ingredients

crust
24 24
EACH EACH GRAHAM CRACKERS/WAFERS
crumbs *
¼ 113.4
POUND G BUTTER
3 45
TABLESPOONS ML SUGAR
Layer 1
2 2
LARGE LARGE EGGS
8 231.2
OUNCES ML/G CREAM CHEESE
½ 118
CUP ML SUGAR
Layer 2
1 453.6
½ 118
CUP ML SUGAR
½ 118
CUP ML MILK
3 3
LARGE LARGE EGGS
separated
1 5
TEASPOON ML PUMPKIN PIE SPICE
1 1
PINCH PINCH SALT *
1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
¼ 59
CUP ML WATER
¼ 59
1 1
X X WHIPPED CREAM
or frozen whipped topping *

Directions

Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar.

Pat into 9×13 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

Comments


 

 

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 257 39% 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?
Trans-fat Free
 
More health news

Email this recipe