A spin on a traditional pumpkin torte that tastes just as good but is significantly lower in fat and calories.
24 whole graham crackers, finely crushed
1/2 cup butter
2 cups sugar (divided)
1 8-ounce package cream cheese, room temperature
1 15-ounce can pumpkin
3 egg yolks
1/2 cup milk
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 envelope non-flavored gelatin
1/4 cup cold water
Pasteurized egg whites to equal three egg whites
To make crust: Mix crushed crackers, butter and 1/2 cup sugar and press evenly onto bottom and up sides of 13-by-9-inch baking pan.
Preheat oven to 350-degrees.
To make cream cheese layer: Combine cream cheese, the two eggs and 3/4 cup of remaining sugar; mix well and pour over graham cracker crust. Bake in preheated oven 20 minutes.
To make pumpkin layer: Combine pumpkin, egg yolks, 1/2 cup of remaining sugar; the milk, salt and cinnamon in medium saucepan. Cook over medium heat, stirring frequently, until thickened.
Dissolve gelatin in water, then stir into pumpkin mixture and let cool completely.
In bowl, beat pasteurized egg whites, adding remaining 1/4 cup sugar gradually. Beat until stiff, then fold into cooled pumpkin mixture. Pour over cream cheese layer and refrigerate.
Recipe makes 15 to 18 servings.
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