PUMPKIN TORTE

Pumpkin Torte image

Provided by Cassie *

Time 1h

Number Of Ingredients 20

CRUST
1 1/2 c graham cracker crumbs
1/3 c sugar
1/2 c walnuts - chopped fine
1 tsp ground cinnamon
1/3 c (5 tablespoons) butter - melted
CREAM CHEESE FILLING
12 oz cream cheese - softened
1 c sugar
3 eggs
PUMPKIN FILLING
15 oz (1 can) solid packed pumpkin
3 eggs, seperated
3/4 c sugar, divided
1/2 c milk
2 Tbsp ground cinnamon
1/2 tsp salt
1 envelope unflavored gelatin
1/4 c cold water
1 - 8 oz tub, cool whip - or make your own

Steps:

1. Crust: In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish.
2. Cream cheese filling: In a large mixing bowl, beat the cream cheese until smooth. Beat in a sugar and eggs until fluffy. Pour over the crust and bake at 350° for 20 minutes or until set. Allow to cool.
3. PUMPKIN PIE FILLING: In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture thickens. Remove from heat. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Over low heat, stir the gelatin until it is dissolved completely. Stir in the pumpkin mixture, allow to cool. Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy. Fold into the pumpkin mixture. Pour pumpkin mixture over the cream cheese layer. Top with a layer of whipped cream topping. Refrigerate for at least 4 hours or until completely set.