Pumpkin Torte II
Cost $15, save $10
Source: Recommended by CookGo
- 240 Min
- 12 Servings
- $15
Pumpkin Torte II
Cost $15, save $10
Source: Recommended by CookGo
- 240 Min
- 12 Servings
- $15
INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- ½ cup margarine, melted
Cream Cheese Layer
- 12 ounces cream cheese, softened
- 🥚 3 eggs, beaten
- Âľ cup white sugar
Pumpkin Layer
- 1 (15 ounce) can pumpkin puree
- 🥚 3 eggs, separated
- 🥛 ½ cup milk
- Âľ cup white sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 🧂 1 teaspoon salt
- 2 (.25 ounce) packages unflavored gelatin
- ÂĽ cup cold water
- ÂĽ cup boiling water
- ½ cup white sugar
Garnish
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 tablespoons ground walnuts
STEPS
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch pan.
Prepare the crust by mixing graham cracker crumbs and melted margarine. Press evenly into the pan to form the crust.
Blend cream cheese, eggs, and sugar. Spread over the crust and bake for 20 minutes. Allow to cool.
In a saucepan, combine pumpkin, egg yolks, milk, sugar, cinnamon, nutmeg, and salt. Cook over medium heat until sugar is dissolved. Cool the mixture.
Soften gelatin in cold water for 5 minutes, then dissolve in boiling water. Stir the gelatin into the cooled pumpkin mixture.
Beat egg whites until frothy. Gradually add sugar and beat until stiff. Fold into the pumpkin mixture. Pour over cream cheese layer.
Refrigerate the dish until firm, approximately 4 hours.
Top with whipped topping and sprinkle with ground walnuts before serving.
NUTRIENTS
Per 1 serving🔥
483
Calories
- 9gProtein
- 53gCarbs
- 28gFats
đź’ˇ Tips
To save time, prepare the pumpkin layer while the cream cheese layer cools.For a healthier version, replace margarine with unsalted butter and swap regular sugar for a low-calorie sweetener.Serve chilled for best taste and texture.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.