Pumpkin Torte Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
CRUST
24: Graham crackers, crumbs
1/4 lbs: Butter,
3 tbsp: Sugar,
LAYER 1
2: Eggs,
8 ounce: Cream cheese,
1/2 cup: Sugar,
LAYER 2
1 lbs: Can pumpkin,
1/2 cup: Sugar,
1/2 cup: Milk,
3: Eggs, separated
1 tsp: Pumpkin pie spice,
pn Salt,
1 package: Knox geletin,
1/4 cup: Water,
1/4 cup: Powdered sugar,
Whipped cream or coolwhip,
Directions:
Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar.
Pat into 9x13 pan. Beat 2 eggs, 8 oz cream cheese and 1/2 cup sugar.
Pour over crumbs and bake 20 minutes at 350. In sauce pan; mix
pumpkin, sugar, milk, 3 beaten egg yolks, pie spice and salt. Cook
until mixture bubbles. Mix the geletin with the water and add to the
hot pumpkin mixture. Mix and let cool. Beat 3 egg whites until stiff,
add the powdered sugar and fold into the cooked mixture. Pour over
baked crust and serve with whipped cream or cool whip.
Source from luhu.jp
Pat into 9x13 pan. Beat 2 eggs, 8 oz cream cheese and 1/2 cup sugar.
Pour over crumbs and bake 20 minutes at 350. In sauce pan; mix
pumpkin, sugar, milk, 3 beaten egg yolks, pie spice and salt. Cook
until mixture bubbles. Mix the geletin with the water and add to the
hot pumpkin mixture. Mix and let cool. Beat 3 egg whites until stiff,
add the powdered sugar and fold into the cooked mixture. Pour over
baked crust and serve with whipped cream or cool whip.
Source from luhu.jp