Try this pumpkin torte at your next holiday gathering.
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter melted
- 2 eggs
- 8 ounces cream cheese softened
- 2 cups canned pumpkin
- 3 egg yolks
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 envelope plain gelatin
- 1/4 cup cold water
- 3 egg whites
- Cool Whip
Directions
Preheat oven to 350 degrees. Mix graham crackers, 1/3 cup sugar and ½ cup melted butter and press into bottom of a 9″x13″ baking dish. Mix 2 beaten eggs, ¾ cup sugar and cream cheese; pour over the crust. Bake 20 minutes.
In saucepan, cook pumpkin, 3 egg yolks, ½ cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat and add gelatin that has been dissolved in ¼ cup cold water. Cool completely. Beat egg whites and ¼ cup sugar and fold into pumpkin mixture. Pour over cooled crust. Top with Cool Whip and refrigerate.
Photo by Galen Ludwick Harris