Pumpkin Torte
Pumpkin Torte is an impressive dinner. Made with 1 1/2 c. graham cracker crumbs, 1/3 c. sugar, 1/2 c. margarine, 1 (8 oz.) cream cheese, softened and 3/4 c. sugar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Preheat oven to 350°.
Melt margarine; add graham cracker crumbs and sugar.
Mix well.
Press into a 9 x 13-inch baking pan. With an electric mixer, beat cream cheese, sugar, milk and 2 eggs until smooth.
Pour over crust.
Bake at 350° for 20 minutes. Cool.
Mix pumpkin, egg yolks, sugar, spices and salt in a saucepan.
Cook on medium heat until thickened.
Remove from heat and add gelatin which has been dissolved in 1/4 cup water.
Cool mixture.
Beat 3 egg whites until stiff.
Add 1/4 cup sugar.
Fold into pumpkin mixture and pour over cheese mixture.
Chill.
Spread whipped topping on top of pumpkin mixture.
Sprinkle with nuts or crumbs, if desired.
🍷 Perfect Pairings
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