Pumpkin Torte II

Name: Pumpkin Torte II
Prep time: 45 min
Cook time: 20 min
Total time: 305 min
Ingredients: 2 cups graham cracker crumbs; 0.5 cup margarine, melted; 12 ounces cream cheese, softened; 3 eggs, beaten; 0.75 cup white sugar; 1 (15 ounce) can pumpkin puree; 3 eggs, separated; 0.5 cup milk; 0.75 cup white sugar; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 1 teaspoon salt; 2 (.25 ounce) packages unflavored gelatin; 0.25 cup cold water; 0.25 cup boiling water; 0.5 cup white sugar; 1 (8 ounce) container frozen whipped topping, thawed; 3 tablespoons ground walnuts

4.9

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This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.

Recipe by Karie

Updated on July 14, 2022

1

Prep Time:

45 mins

Cook Time:

20 mins

Additional Time:

4 hrs

Total Time:

5 hrs 5 mins

Servings:

12

Yield:

1 9x13-inch pan

Jump to Nutrition Facts

Ingredients

2 cups graham cracker crumbs
½ cup margarine, melted
12 ounces cream cheese, softened
3 eggs, beaten
¾ cup white sugar
1 (15 ounce) can pumpkin puree
3 eggs, separated
½ cup milk
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
2 (.25 ounce) packages unflavored gelatin
¼ cup cold water
¼ cup boiling water
½ cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons ground walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

Nutrition Facts (per serving)

483	Calories
28g	Fat
53g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 483
% Daily Value *
Total Fat 28g	35%
Saturated Fat 13g	65%
Cholesterol 125mg	42%
Sodium 582mg	25%
Total Carbohydrate 53g	19%
Dietary Fiber 2g	6%
Total Sugars 44g
Protein 9g
Vitamin C 2mg	8%
Calcium 69mg	5%
Iron 2mg	11%
Potassium 192mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.