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.

• Preparation Time: 45 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 5 mins
• Calories: 483 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

Step 2

In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.

Step 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.

Step 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.

Step 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.

Step 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.