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Pumpkin Torte I

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BETHRECIPES

A delicious pumpkin dessert that's a change from traditional pumpkin pie. Cut the chilled torte into squares and top with whipped cream and pecans.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
  3. In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.
  4. Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
  5. In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.
  6. Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
  7. In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.
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Reviews

Kathy J.
14
3/21/2006

I had already had this dessert from a friend & wanted the recipe so I searched here for it. It was DELICIOUS but I was concerned about the raw egg SO I elimintated the egg whites into the pumpkin mix & substituted HALF of a 8oz. container of Cool Whip and gently folded in. It was PERFECT and NO raw eggs.