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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.
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