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Pumpkin Torte (Serves 24)

This recipe is my first choice if I need a pumpkin dessert for a crowd. The ingredient list may look long, but this torte actually goes together quickly. The dried egg whites are available in the baking aisle of the grocery store and work very well in recipes that are not cooked.

24 graham crackers, crushed
1/3 cup sugar
1/2 cup butter or margarine, melted

2 eggs, beaten
3/4 cup sugar
8 ounces cream cheese, softened

1 (15-ounce) can cooked pumpkin (2 cups)
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 envelope unflavored gelatin
2 tablespoons dried egg whites
6 tablespoons warm water
1/4 cup sugar

1/2 pint whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla
Dash of salt

1. 1. Mix graham cracker crumbs with 1/3 cup sugar and     melted butter or margarine. Press into 9x12-inch baking     pan.

2. Using an electric mixer, beat together eggs, 3/4 cup     sugar and softened cream cheese. Pour over crust.

3. Bake in a preheated 350 degree oven for 20 minutes.

4. Put pumpkin, egg yolks, 1/2 cup sugar, milk, salt and     cinnamon in medium saucepan. Cook and stir over     medium heat until thickened. Remove from heat.

5. In cup glass measurer, soften gelatin in cold water.     When softened, add to hot pumpkin mixture. Cool to     room temperature.

6. Add dried egg whites to warm water. Stir gently for 2     minutes giving the powder time to absorb all the water.

7. When egg whites are completely dissolved, beat with an     electric mixer until stiff peaks form, gradually adding     1/4 cup sugar. Fold beaten egg whites into pumpkin     mixture.

8. Pour on cooled crust.

9. Beat whipping cream with confectioners’ sugar until     almost stiff. During the last minute of beating, add the     vanilla and salt.

10. Gently spread whipped cream over the pumpkin     mixture. Chill thoroughly. Cut into squares and serve     with pleasure.

Nutritional information per serving
250 calories, 13 grams fat, 29 grams carbohydrate, 1 grams fiber, 80 milligrams cholesterol, 213 milligrams sodium