Pumpkin Torte
This is a traditional Thanksgiving recipe from my boyfriend's family. It is lighter and fluffier than pumpkin pie, and now I make it for our family every year. Be very careful pressing down the graham cracker crust, or it will come out much too hard; in fact you might not want to at all.
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READY IN: 1hr 20mins
SERVES: 6-8
YIELD: 1 large torte
UNITS: US
INGREDIENTS
NutritionCrust
- 1 1⁄2
- 1⁄3cup granulated white sugar
- 1⁄2cup melted butter
Cream Cheese Mix
- 8
- 2
- 3⁄4cup sugar
Pumpkin Mix
- 2
- 3egg yolks
- 1⁄3cup granulated white sugar
- 1⁄2cup milk
- 1⁄2teaspoon salt
- 1tablespoon cinnamon
- 1⁄4cup granulated white sugar
- 1envelope unflavored gelatin
- 3egg whites
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DIRECTIONS
- Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
- Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
- Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
- Cool to room temp.
- Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
- Remove from heat.
- Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
- Cool to room temperature.
- Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
- Gently fold into pumpkin mixture.
- Fill cake pan with pumpkin mixture; chill and serve with whipped cream.
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