Pumpkin torte

Yield: 24 servings

Measure Ingredient
24 Graham crackers(crumbs)
¼ pounds Butter
2 Eggs
8 ounces Cream cheese
1 pounds Can pumpkin
½ cup Sugar
½ cup Milk
3 Eggs (separated)
1 teaspoon Pumpkin pie spice
3 tablespoons Sugar
½ cup Sugar
pinch Salt
1 pack Knox geletin
¼ cup Water
¼ cup Powdered sugar
Whipped cream or coolwhip




Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar.

Pat into 9x13 pan. Beat 2 eggs, 8 oz cream cheese and ½ cup sugar.

Pour over crumbs and bake 20 minutes at 350. In sauce pan; mix pumpkin, sugar, milk, 3 beaten egg yolks, pie spice and salt. Cook until mixture bubbles. Mix the geletin with the water and add to the hot pumpkin mixture. Mix and let cool. Beat 3 egg whites until stiff, add the powdered sugar and fold into the cooked mixture. Pour over baked crust and serve with whipped cream or cool whip.

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