Pumpkin Torte II

Pumpkin Torte II takes around 5 hours and 5 minutes from beginning to end. This recipe serves 15 and costs 84 cents per serving. One serving contains 270 calories, 5g of protein, and 18g of fat. This recipe is liked by 43 foodies and cooks. A mixture of whipped topping, white sugar, margarine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Allrecipes. With a spoonacular score of 36%, this dish is not so outstanding. Similar recipes are Pumpkin-Chocolate Torte with Pumpkin Whipped Cream, Pumpkin Torte, and Pumpkin Torte.

Servings: 15

Preparation duration: 45 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 (15 ounce) can pumpkin puree

12 ounces cream cheese, softened

3 eggs, separated

2 (0.25 ounce) packages unflavored gelatin

2 cups graham cracker crumbs

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup margarine, melted

1/2 cup milk

1 teaspoon salt

1/4 cup boiling water

1 (8 ounce) container frozen whipped topping, thawed

1/2 cup white sugar

3 tablespoons ground walnuts

Equipment:

oven

frying pan

bowl

sauce pan

mixing bowl

Cooking instruction summary:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust. 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. 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. 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. 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. Kitchen-Friendly View

 

Step by step:


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

2. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.

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. 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. Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes.

6. Mix in boiling water to dissolve. Stir into the pumpkin mixture.

7. 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 Information:

Quickview
283k Calories
5g Protein
19g Total Fat
22g Carbs
4% Health Score
Limit These
Calories
283k
14%

Fat
19g
30%

  Saturated Fat
8g
51%

Carbohydrates
22g
8%

  Sugar
14g
17%

Cholesterol
58mg
20%

Sodium
403mg
18%

Get Enough Of These
Protein
5g
11%

Vitamin A
5059IU
101%

Phosphorus
101mg
10%

Vitamin B2
0.15mg
9%

Calcium
69mg
7%

Iron
1mg
7%

Manganese
0.13mg
7%

Selenium
4µg
6%

Fiber
1g
6%

Vitamin K
5µg
6%

Magnesium
21mg
5%

Vitamin E
0.79mg
5%

Copper
0.1mg
5%

Folate
18µg
5%

Potassium
160mg
5%

Vitamin B5
0.43mg
4%

Zinc
0.61mg
4%

Vitamin B1
0.06mg
4%

Vitamin B12
0.21µg
3%

Vitamin B6
0.07mg
3%

Vitamin B3
0.62mg
3%

Vitamin D
0.42µg
3%

Vitamin C
1mg
2%

covered percent of daily need
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