Pumpkin Torte I Tasty Recipes

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Pumpkin Torte I

"A delicious pumpkin dessert it truly is a change from conventional pumpkin pie. Cut the chilled torte into squares and pinnacle with whipped cream and pecans."

Ingredients :

2 cups beaten graham crackers
1/2 cup butter, melted
2 eggs, overwhelmed
half of cup packed brown sugar
1 (8 ounce) package cream cheese, softened
2 cups pumpkin puree
half cup white sugar
1 teaspoon ground cinnamon
half of teaspoon salt
three egg yolks
1/2 cup milk
1 envelope (1 tablespoon) unflavored gelatin
1/four cup water
2 egg whites, stiffly beaten
1/2 cup white sugar

Instructions :

Prep : 40M	Cook : 20M	Ready in : 9H

Preheat oven to 350 stages F (one hundred seventy five tiers C).
In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the combination over the layer of graham crackers.
Bake in the preheated oven 20 minutes. Remove from oven and allow to chill.
In a medium saucepan over medium warmth, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir continuously until slightly thickened, approximately 1 minute. Remove from warmness.
Mix the gelatin and water in a small bowl. Stir into the pumpkin combination. Cool to room temperature.
In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin aggregate. Spoon in a layer over the cream cheese combination. Chill inside the refrigerator 6 to 8 hours, or in a single day.

Notes :

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