Pumpkin Torte II
Pumpkin Torte II takes around 5 hours and 5 minutes from beginning to end. This recipe serves 15 and costs 84 cents per serving. One serving contains 270 calories, 5g of protein, and 18g of fat. This recipe is liked by 43 foodies and cooks. A mixture of whipped topping, white sugar, margarine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Allrecipes. With a spoonacular score of 36%, this dish is not so outstanding. Similar recipes are Pumpkin-Chocolate Torte with Pumpkin Whipped Cream, Pumpkin Torte, and Pumpkin Torte.
Servings: 15
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
1 (15 ounce) can pumpkin puree
12 ounces cream cheese, softened
3 eggs, separated
2 (0.25 ounce) packages unflavored gelatin
2 cups graham cracker crumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup margarine, melted
1/2 cup milk
1 teaspoon salt
1/4 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup white sugar
3 tablespoons ground walnuts
Equipment:
oven
frying pan
bowl
sauce pan
mixing bowl
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
2. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
3. 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.
4. 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.
5. Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes.
6. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
7. 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 Information:
covered percent of daily need
