| | Pumpkin Torte
24 graham crackers, crushed
1/3 cup of sugar
1/2 cup of butter or margarine, softened
2 eggs
3/4 cup of sugar
1 package (8 ozs.) of cream cheese, room temperature
1 envelope of unflavored gelatin
1/4 cup of cold water
2 cups of canned pumpkin
3 eggs, separated
1/2 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 tablespoon of ground cinnamon
1/4 cup of sugar
Preheat oven to 350ºF. Blend graham cracker crumbs, 1/3 cup sugar and 1/2 cup of butter. Spread in bottom of 9x13x2 inch pan, pressing firmly to make a crust.
In a medium bowl, combine 2 eggs, 3/4 cup sugar and cream cheese, blend until mixed, then beat until very smooth. Pour over curst and bake for 20 minutes. Cool
Soften gelatin in water and set aside.
In 2 quart saucepan, combine pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, and cinnamon. Heat to boiling, stirring constantly until thickened.
Add softened gelatin to pumpkin mixture, stirring until dissolved. Cool.
In a large bowl, beat egg whites with mixer until soft peaks form, gradually add 1/4 cup of sugar and beat until stiff peaks form and mixture is shiny.
Fold egg whites into cooled pumpkin mixture. Pour over cooled cream chasse crust. Refrigerate several hours before serving, then cut into 3x3 inch squares.
To serve, garnish with a little sweetened whipped cream and grated orange rind. Makes 12 servings |
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