PUMPKIN TORTE RECIPE
This one is a fall family favourite! We've been making it for years now. It's like pumpkin pie except WAY better! (!!) The best part is that it's fairly easy to make and only takes ~30 minutes.
Unfortunately we ate it before I could get a picture of the final product... but peep some pictures of the baking process below.
adapted from Company's Coming Desserts cookbook
1/2 cup melted butter
2 cups graham cracker crumbs
1/3 white sugar
8 oz. cream cheese (block of cream cheese)
3/4 cup white sugar
1/4 oz. or 7 g. unflavored gelatin powder (half the package)
1/4 cup water
14 oz. canned pumpkin (half a large can)
1/2 cup white sugar
3 egg yolks
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup milk
3 egg whites
1/4 white sugar
Melt the butter, mix in with the graham cracker crumbs and the white sugar. Press the crust into the bottom of a 9x13 in. pan.
Cream Cheese Layer
Beat cream cheese and sugar, add 1 egg at a time. Pour over the crust and bake in oven at 325°C for 20-25 minutes.
Mix pumpkin, sugar, egg yolks, cinnamon, salt and milk in a pot over medium heat until bubbling. Remove from heat and chill until syrupy.
Beat egg whites until peaks form. Add sugar slowly while beating. Fold into the pumpkin mixture and pour over the cream cheese layer.
Refrigerate (overnight is best) until set. Top with whipping cream.
Serves 12-15 people.
|1/2 the pumpkin can|
|after the cream cheese layer|
mixing the egg whites and pumpkin mixture, then pouring over cream cheese layer