posted by Linda in San Diego 09-18-98 10:06 AM
Pumpkin Torte
Julie Smith
CRUST:
24 graham crackers
1/3 cup sugar
1/2 cup melted butter
Mix and press into a 9 x 13 pan
***or just get two large "ready made graham cracker pie shells". This is what I do, it is a lot easier if you plan on taking it somewhere.
NEXT LAYER:
2 eggs
3/4 c. white sugar
16oz cream cheese ( I like to use non-fat cream cheese!)
Mix until creamy and pour evenly over crust. Bake 20-30 minutes @ 350 degrees, or until set. DO NOT over cook... cooooooollllll down (usually over night in the frig.)
THIRD LAYER:
2 cup pumpkin
3 egg yolks ( save the whites )
1/2 cup sugar
1/2 cup milk
1/2 tsp salt
1 TBS cinnamon
cook until boiling
ADD: 1 envelope of knox gelatine that has been disolved in 1/4 cup cold water. Mix thoughroughly. Cool at room temp.
NEXT:
Beat 3 egg whites until stiff. Add 1/4 cup sugar. Fold this into cooled pumpkin mixture. Should be like chiffon. Carefully layer it onto cheese layer. Refrigerate overnight, or until set.