VELMA'S PUMPKIN TORTE

Velma's Pumpkin Torte image

Provided by Taste of Home

Time 45m

Yield 12-15 servings.

Number Of Ingredients 18

CRUST:
1-1/2 cups crushed graham crackers
1/3 cups sugar
1/2 cup butter, melted
FILLING:
2 large eggs
3/4 cup sugar
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
3 large egg yolks
1/2 cup milk
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 envelope unflavored gelatin
1/4 cup cold water
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping

Steps:

Combine crust ingredients; press into a 13x9-in. baking pan. In a bowl, combine the eggs, sugar and cream cheese. Beat until smooth. Spread over crust. Bake at 350° for 20-25 minutes or until top appears set. Cool on a wire rack. , Meanwhile, combine the pumpkin, egg yolks, milk, sugar, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat. , Dissolve gelatin in water; add to saucepan. Fold in whipped topping. Spread over cooled torte; chill. Garnish with whipped topping. Torte keeps well for several days in the refrigerator.

Nutrition Facts :