pumpkin torte i

Ingredients

• Servings: 10
• 2 cups crushed graham crackers
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1/2 cup packed brown sugar
• 1 (8 ounce) package cream cheese, softened
• 2 cups pumpkin puree
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 egg yolks
• 1/2 cup milk
• 1 envelope (1 tablespoon) unflavored gelatin
• 1/4 cup water
• 2 egg whites, stiffly beaten
• 1/2 cup white sugar

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 9 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix the graham crackers and butter. press into the bottom of a 9x13 inch baking pan.
• in a medium bowl, mix eggs and brown sugar. blend in the cream cheese. spoon the mixture over the layer of graham crackers.
• bake in the preheated oven 20 minutes. remove from oven and allow to cool.
• 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.
• mix the gelatin and water in a small bowl. stir into the pumpkin mixture. cool to room temperature.
• 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.