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Layered Pumpkin Torte



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2 cups graham cracker crumbs (about 24 squares)
1/2 cup butter, melted
1 1/4 cups sugar, divided plus extra 1/3 cup
1/4 cup chopped pecans
8 oz. cream cheese
2 eggs, beaten
1 envelope unflavored gelatin
2 egg yolks, lightly beaten
1/2 cup milk
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup pumpkin
2 egg whites


  1. 1
    In a medium bowl combine graham cracker crumbs, 1/2 cup melted butter and 1/4 cup sugar. Remove 1/4 cup crumb mixture; stir in chopped pecans; set aside. Press remaining crumb mixture onto bottom of an ungreased 13"x9"x2" baking pan. In a small mixing bowl combine cream cheese, 3/4 cup sugar, and 2 beaten eggs. Beat until well-mixed. Pour over crumb mixture in pan; bake at 350° F for 18 to 20 minutes. Cool on wire rack.
  2. 2
    In a medium saucepan combine 1/3 cup sugar and gelatin. Stir in 2 egg yolks, milk, cinnamon, and salt. Cook and stir over medium heat until bubbly; stir in pumpkin. Transfer mixture to a large mixing bowl; cool.
  3. 3
    In a small mixing bowl beat egg whites until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Gently fold egg whites into cooled pumpkin mixture. Spoon over cooled crust in baking pan. Cover; chill at least 4 hours or until pumpkin mixture is firm. Just before serving, sprinkle reserved crumb mixture on top.

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preparation methods
cuisines North & South American
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