pumpkin torte

Name: Pumpkin Torte
Prep time: 40 min
Cook time: 20 min
Yield: 15
Cuisine: American
Ingredients: ## CRUST; 1 1/2 cup(s) graham cracker crumbs; 1/3 cup(s) sugar; 1/2 cup(s) walnuts - chopped fine; 1 teaspoon(s) ground cinnamon; 1/3 cup(s) (5 tablespoons) butter - melted; ## CREAM CHEESE FILLING; 12 ounce(s) cream cheese - softened; 1 cup(s) sugar; 3 - eggs; ## PUMPKIN FILLING; 15 ounce(s) (1 can) solid packed pumpkin; 3 - eggs, seperated; 3/4 cup(s) sugar, divided; 1/2 cup(s) milk; 2 tablespoon(s) ground cinnamon; 1/2 teaspoon(s) salt; 1 - envelope unflavored gelatin; 1/4 cup(s) cold water; 1 - 8 ounce(s) tub, cool whip - or make your own

(7 RATINGS)

322 Pinches 2 Photos

CJ *

Somewhere, PA

Updated on Oct 16, 2013

If you like pumpkin Pie, you will love this dessert. Enjoy...it's so good!

Rate

prep time 40 Min

cook time 20 Min

method Bake

yield 15 serving(s)

Ingredients

CRUST
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup walnuts - chopped fine
1 teaspoon ground cinnamon
1/3 cup (5 tablespoons) butter - melted
CREAM CHEESE FILLING
12 ounces cream cheese - softened
1 cup sugar
3 - eggs
PUMPKIN FILLING
15 ounces (1 can) solid packed pumpkin
3 - eggs, seperated
3/4 cup sugar, divided
1/2 cup milk
2 tablespoons ground cinnamon
1/2 teaspoon salt
1 - envelope unflavored gelatin
1/4 cup cold water
1 - 8 ounces tub, cool whip - or make your own

How To Make pumpkin torte

Step 1

Crust: In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish.

Step 2

Cream cheese filling: In a large mixing bowl, beat the cream cheese until smooth. Beat in a sugar and eggs until fluffy. Pour over the crust and bake at 350° for 20 minutes or until set. Allow to cool.
Step 3

PUMPKIN PIE FILLING: In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture thickens. Remove from heat. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Over low heat, stir the gelatin until it is dissolved completely. Stir in the pumpkin mixture, allow to cool. Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy. Fold into the pumpkin mixture. Pour pumpkin mixture over the cream cheese layer. Top with a layer of whipped cream topping. Refrigerate for at least 4 hours or until completely set.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes