Vegetables Recipe · Pumpkin Torte II

This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.

Ingredients

• 2 cups graham cracker crumbs
• ½ cup margarine, melted
• 12 ounces cream cheese, softened
• 3 eggs, beaten
• ¾ cup white sugar
• 1 (15 ounce) can pumpkin puree
• 3 eggs, separated
• ½ cup milk
• ¾ cup white sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon salt
• 2 (.25 ounce) packages unflavored gelatin
• ¼ cup cold water
• ¼ cup boiling water
• ½ cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 tablespoons ground walnuts

Cooking Directions

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. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
6. 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 Facts

• calories483.1
• carbohydrateContent53.2 g
• cholesterolContent125 mg
• fatContent27.5 g
• fiberContent1.6 g
• proteinContent8.6 g
• saturatedFatContent12.9 g
• sodiumContent582.1 mg
• sugarContent44 g