Tuesday, October 19, 2010

Pumpkin Torte

This is one of my favorite fall desserts.  In addition to bringing a truck full of apples, Jamey's mom brought our Sunday noon meal, including this dessert.  Imagine... a graham cracker crust topped with a cream cheese layer topped with pumpkin custard, topped with whipped cream.  Somehow it manages to be rich and light all at the same time.  And it sings fall.

Need I say more?  I don't think so. 



Pumpkin Torte (recipe from Jamey's mother)

2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

2 eggs, beaten
3/4 cup sugar
8 ounces cream cheese

2 cups pumpkin
3 egg yolks (reserve the whites for below)
1/2 cup sugar
1/2 cup milk
1/2 tsp. salt
1 tsp. cinnamon
1 tbsp. gelatin
1/4 cup cold water
3 egg whites
1/4 c. sugar

8 ounces cool whip

Combine graham cracker crumbs, 1/3 cup sugar and melted butter.  Press into a greased 9 x 13 inch pan.  Set aside.

In a mixer, combine 2 beaten eggs, 3/4 cup sugar and cream cheese until well blended and pour over graham cracker crust.  Bake at 350 degrees for 20 minutes.

In a medium sized sauce pan, combine pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon.  Cook over medium high heat (stirring often) until thick.  Remove from heat and add gelatin and cold water.  Let the pumpkin mixture cool a bit, then fold in the egg whites and 1/4 cup sugar.  Pour this pumpkin mixture over the cream cheese layer and refrigerate to set.  Once it's cooled, spread the cool whip evenly over the top and serve or refrigerate until you're ready to do so.  It holds up very well if you wish to make it a day or two ahead.
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11 comments:

  1. That looks yummy, dear! I don't like pumpkin pie AT ALL, but this might be a good substitute, and a good addition to the sweet potatoe pie that I fell in love with last fall! :-)

    Thanks for sharing!

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  2. Sounds yum- except for the cool whip. I think I'll try it with fresh whipped cream! Thanks for sharing. :)

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  3. Thank you for sharing...it contains all of my favorite ingredients!! I'm making it...for sure. xox

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  4. This sounds amazing!! Thanks for the wonderful recipe!! I am actually getting ready to try your pumpkin pasta this week! Yea! What a great way to celebrate Fall!
    ~AFG
    Megan Jenelle

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  5. Where have you been all my life pumpkin torte? I think I need to make this :)
    EMW

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  6. This looks amazing. I would love to try it! I have a question though. Do I need to bake the crust & cream cheese w/ eggs portion? I didn't see that in the directions. Just curious.

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  7. This looks amazing! I'm definitely going to make this!!!!

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  8. Karen! Yes you do!! Thanks for catching my omission. I corrected it above. Good eye, young lady:-).

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  9. We have Harvest Festival at our church every year...I made this to take and all the more experienced cooks *wink* was were standing around the dessert table after they sampled this recipe and was trying to decided who brought this wonderful dessert...I could not take all the credit though, my son ( 9yrs old ) actually combined all the ingredients....I just measured everything out for him...The ladies went on and on about how my son made such a wonderful dessert and they requested the recipe from him....Thanks for sharing.....this was a great memory for him and me too :)

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  10. Ok. I'm sorry, but I have another pumpkin torte question. I think I actually have all my ingredients together & am ready to try it. I was copying the recipe off your post and was wondering if the egg whites & sugar should be beaten before folding into the rest of the pumpkin mixture? I hope I'm not sounding like a pain. I just wanted to be sure. Thanks!

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  11. Karen, I don't think it would hurt, but I don't think it's necessary. Just as long as everything in that step is really well combined. Best of luck!:-)

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