Pumpkin Torte II

  • Recipe By
  • Published Oct 25th
  • Ready In5h 5m
  • Servings12
  • Calories483
This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.

Pumpkin Torte II Ingredients

The following are the ingredients needed to make delicious Pumpkin Torte II for 12 servings:

  • 2 cups graham cracker crumbs
  • 1/2 cup margarine, melted
  • 12 ounces cream cheese, softened
  • 3 eggs, beaten
  • 3/4 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs, separated
  • 1/2 cup milk
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 (.25 ounce) packages unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • 1/2 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 tablespoons ground walnuts

Pumpkin Torte II Cooking Instructions

  • Prep45m
  • Cook20m
  • Ready In5h 5m

To cook Pumpkin Torte II, you need about 45 minutes of preparation time. The time needed to cook this Pumpkin Torte II is about 20 minutes , and you can serve your Pumpkin Torte II within 5 hours 5 minutes . The following are the steps to cook Pumpkin Torte II easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  2. 2 In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts

Per Serving: 483 calories; 27.5 grams of fat; 53.2 grams of carbohydrates; 8.6 grams of protein; 125 milligrams of cholesterol; 582 milligrams of sodium.

  1. Nov 29th 2010

    I don't like regular pumpkin pie. This is very good. Even my two daughters liked it.

  2. Nov 24th 2010

    I made mini tortes with this. All I did is use mini muffin tins and followed the recipe. It's fun to do a medley of mini desserts like pecan tarts, key lime tarts, and cranberry brownie bite ...

  3. Oct 20th 2010

    This is a delicious recipe, very light. One reviewer mentioned not wanting to serve raw egg, but there is no raw egg in here! You cook the pumpkin mixture on the stove.

  4. Nov 15th 2009

    This recipe was very easy to follow. I did however change a little bit as I can not have regular sugar. What I did was in place of the sugar I use Agave Nectar so the portion was for 3/4 c ...

  5. Nov 11th 2009

    Absolutely the best pumpkin dessert I've ever eaten. My sister served this and she had used cinnamon graham crackers for the crust and topped it with candied walnuts. Delish.

  6. Nov 20th 2007

    Absolute heaven!!! I love this recipe, it is sooooo much better than pumpkin pie! I made it for work and they loved it, even though it serves 18 my pan was empty when it was time to go home. ...

  7. Mar 21st 2006

    I loved this but did not want to serve raw egg so I substituted the egg whites in to the Pumpkin mixture with half a 8 oz, container of Cool Whip. It was just perfect.

  8. Dec 1st 2003

    I made this dessert for Thanksgiving and it was spectacular! It is a lot of work, but it is well worth it. The pumpkin layer was light and creamy and so much better than just plain pumpkin p ...

  9. Oct 23rd 2003

    Made this for a potluck at work and it was absolutly great! When you put it in the refrigerator it's real liquidy and I was worried it wouldn't gel, but it turned out finet! And it didn't ge ...