Layered Pumpkin Torte

  1. 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.
  2. In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350u0b0F for 15-20 minutes or until set. Cool on a wire rack.
  3. 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 160u0b0F Remove from the heat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

graham cracker crumbs, sugar, ground cinnamon, butter, cream cheese filling, cream cheese, sugar, eggs, filling, pumpkin, eggs, sugar, milk, ground cinnamon, salt, unflavored gelatin, cold water, topping, heavy whipping cream, sugar, vanilla

Taken from www.food.com/recipe/layered-pumpkin-torte-256118 (may not work)

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