pumpkin torte ii

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 cup margarine, melted
• 12 ounces cream cheese, softened
• 3 eggs, beaten
• 3/4 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 3 eggs, separated
• 1/2 cup milk
• 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 (.25 ounce) packages unflavored gelatin
• 1/4 cup cold water
• 1/4 cup boiling water
• 1/2 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 tablespoons ground walnuts

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 5 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch pan.
• in a medium bowl, mix the graham cracker crumbs and margarine. evenly press into prepared pan to form a crust.
• blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. set aside to cool.
• in a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. cook over medium heat, stirring constantly, until sugar is dissolved. set aside to cool.
• combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. mix in boiling water to dissolve. stir into the pumpkin mixture.
• in a mixing bowl, beat egg whites until frothy. gradually add 1/2 cup sugar; beat until stiff. fold into pumpkin mixture and pour over cream cheese layer. refrigerate until firm, about 4 hours, and cut into squares. top with whipped topping and sprinkle with walnuts.