Pumpkin torte
24 servings
Ingredients
| Quantity | 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 | ||
Directions
CRUST
LAYER 1
LAYER 2
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.