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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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For a perfect fall treat, I make this torte. Its wonderful pumpkin flavor will be loved by everyone who tries it.Velma Gouldie, Esbon, Kansas Ingredients:
crust: |
1-1/2 cups crushed graham crackers |
1/3 cups sugar |
1/2 cup butter, melted |
filling: |
2 eggs |
3/4 cup sugar |
1 package (8 ounces) cream cheese, softened |
1 can (15 ounces) solid-pack pumpkin |
3 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 |
Directions:
1. Combine crust ingredients; press into a 13-in. x 9-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.
2. 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.
3. 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. Yield: 12-15 servings.
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