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Pumpkin TortePumpkin Torte

Door County Coffee Pumpkin Torte

Ingredients:

Crust:

  • 2 3/4 cups crushed graham crackers
  • 1/2 cup melted butter
  • 1/3 cup sugar
First Filling:
  • 4 eggs
  • 2 - 8 oz. cream cheese
  • 1 1/2 cup sugar
Second Filling:
  • 1 small can pumpkin
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 envelope plain gelatin
  • 1/2 cup cold water
  • 3 egg whites
  • 1/4 cup powdered sugar

Instructions:

Crust:

  1. Combine crushed graham crackers, sugar and melted butter.
  2. Pat in 9x13 inch pan.
First Filling:
  1. Mix eggs, cream cheese and 1 1/2 cups sugar.
  2. Pour over graham cracker crust.
  3. Bake for 20 min. at 350 degrees.
Second Filling:
  1. Cook pumpkin, egg yolks, 1/2 cup sugar, cinnamon and salt over low heat until creamy. Remove from heat and add 1 envelope plain gelatin that has been totally dissolved in cold water. Cool well.
  2. Beat 3 egg whites with 1/4 cup powdered sugar. Fold into pumpkin mixture. Pour over cream cheese layer and cool.
  3. Top with Cool Whip.



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