Layered Pumpkin Torte - cooking recipe

Ingredients
    1 1/2 cups graham cracker crumbs
    1/3 cup sugar
    1 teaspoon ground cinnamon
    1/3 cup butter, melted
    Cream Cheese Filling
    12 ounces cream cheese, softened
    1 cup sugar
    3 eggs
    Pumpkin Filling
    15 ounces solid pack pumpkin
    3 eggs, separated
    3/4 cup sugar, divided
    1/2 cup milk
    2 teaspoons ground cinnamon
    1/2 teaspoon salt
    3 ounces unflavored gelatin
    1/4 cup cold water
    Topping
    1 cup heavy whipping cream
    3 tablespoons sugar
    1/4 teaspoon vanilla extract
Preparation
    In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish.
    In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350\u00b0F for 15-20 minutes or until set. Cool on a wire rack.
    In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160\u00b0F Remove from the heat.
    In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
    In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160F, about 12 minutes.
    Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.
    Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

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