Name: Pumpkin Torte
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1-2/3 cups graham cracker crumbs -; 1/3 cup sugar -; 1/2 cup butter, melted -; CREAM CHEESE FILLING: -; 2 packages (8 ounces each) cream cheese, softened -; 3/4 cup sugar -; 2 large eggs -; Pumpkin filling: -; 2 envelopes unflavored gelatin -; 1/2 cup cold water -; 1 can (30 ounces) pumpkin pie filling -; 1 can (5-1/2 ounces) evaporated milk -; 2 large eggs, lightly beaten -; Topping: -; 1 carton (12 ounces) frozen whipped topping, thawed -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Torte

1. 1-2/3 cups graham cracker crumbs -

2. 1/3 cup sugar -

3. 1/2 cup butter, melted -

4. CREAM CHEESE FILLING: -

5. 2 packages (8 ounces each) cream cheese, softened -

6. 3/4 cup sugar -

7. 2 large eggs -

8. Pumpkin filling: -

9. 2 envelopes unflavored gelatin -

10. 1/2 cup cold water -

11. 1 can (30 ounces) pumpkin pie filling -

12. 1 can (5-1/2 ounces) evaporated milk -

13. 2 large eggs, lightly beaten -

14. Topping: -

15. 1 carton (12 ounces) frozen whipped topping, thawed -

How to cook deliciously - Pumpkin Torte

1. Stage

Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes.

2. Stage

Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.

3. Stage

Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.