Pumpkin Torte
from the kitchen of Trudy Escoubas

Crust:

2 cups graham crackers, rolled fine
⅓ cup sugar
½ cup melted butter

Mix and press into a 9 x 13 inch pan and chill.

Filling Layer:

2 eggs beaten
¾ cup sugar
8 ounces cream cheese

Mix together and beat the above ingredients until smooth.
Pour into crust. Bake for 20 minutes at 350ºF. Set aside
to cool

Pumpkin Filling:
2 cups puréed pumpkin
3 egg yolks
½ cup sugar
½ cup milk
½ teaspoon salt
1 tablespoon cinnamon

Cook until mixture thickens and mounds.

Dissolve 1 envelope unflavored gelatin in ¼ cup cold water; heat
until completely dissolved. Add to pumpkin mixture and cook one
minute. Cool.

Beat 3 egg whites. Gradually add ¼ cup sugar and beat until stiff.
Fold into cooled pumpkin mixture. Pour over cream cheese layered crust.
Chill.

Serve with whipped cream on the side or cover with whipped cream.

Keeps well and can be frozen.

 

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