Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary test

prep:
40 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 60 mins
Servings:
20
Yield:
10 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 mixture over the layer of graham crackers.

  • Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.

  • 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.

  • Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.

  • 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.

Nutrition Facts

205 calories; protein 3.8g; carbohydrates 24.6g; fat 10.7g; cholesterol 74.3mg; sodium 194.3mg. Full Nutrition
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Reviews (1)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2006
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. Read More
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