Pumpkin Torte I

A delicious pumpkin dessert that's a change from traditional pumpkin pie. Cut the chilled torte into squares and top with whipped cream and pecans.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 205 Calories

Ingredients

• ½ cup white sugar
• ½ cup packed brown sugar
• ½ teaspoon salt
• ½ cup milk
• 1 teaspoon ground cinnamon
• ¼ cup water
• 3 egg yolks
• ½ cup butter, melted
• 2 eggs, beaten
• 1 (8 ounce) package cream cheese, softened
• 2 cups pumpkin puree
• 2 egg whites, stiffly beaten
• 2 cups crushed graham crackers
• 1 envelope (1 tablespoon) unflavored gelatin

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.

Step 3

In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.

Step 4

Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.

Step 5

In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.

Step 6

Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.

Step 7

In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.