 | | Directions |
- Mix together crushed graham crackers, 1/3 c. sugar and melted butter. Press into the bottom of the pan to form the crust.
- Add gelatin to 1/4 c. cold water. Stir and set aside.
- Beat together 2 eggs, 3/4 c. sugar and cream cheese. Pour into graham cracker crust and bake at 350° F for 20 minutes.
- Cook pumpkin, egg yolks, 1/2 c. sugar, milk, salt, and cinnamon over medium heat until thickened. Stir in the gelatin mixture and allow to cool.
- Beat egg whites until fluffy. Add 1/4 c. sugar. Fold into cooled pumpkin mixture. Then, spread over cream cheese layer. Cover and chill for at least 2 hours.
- Beat the cream until stiff peaks form. Sugar may be added to sweeten the whipped cream, if desired. Spread over chilled torte and serve.
|
|
|
Cook Time: 20 minutes
Container: 9"x13" pan
Servings: 15
Serving Size: 1 piece
|  | | Ingredients | | - | | 24 graham crackers, crushed |
| - | | 1/3 cup granulated sugar |
| - | | 1/2 cup butter, melted |
| - | | 1 package Knox gelatin |
| - | | 1/4 cup cold water |
| - | | 2 eggs, beaten |
| - | | 3/4 cup granulated sugar |
| - | | 8 ounces cream cheese, softened |
| - | | 2 cups pumpkin |
| - | | 3 egg yolks |
| - | | 1/2 cup granulated sugar |
| - | | 1/2 cup milk |
| - | | 1/2 teaspoon salt (optional) |
| - | | 1 tablespoon cinnamon |
| - | | 3 egg whites |
| - | | 1/4 cup granulated sugar |
| - | | 1/2 pint heavy whipping cream |
| |
| |
