Lyons Family Cookbook

Pumpkin Torte

1-1/2

cups

graham cracker crumbs

1/3

cup

sugar

1

tsp

ground cinnamon

1/3

cup

butter, melted

CREAM CHEESE FILLING:

12

oz

cream cheese, softened

1

cup

sugar

3

eggs

PUMPKIN FILLING:

1

can (15 ounces) solid-pack pumpkin

3

eggs, separated

3/4

cup

sugar, divided

1/2

cup

milk

2

tsp

ground cinnamon

1/2

tsp

salt

1

envelope unflavored gelatin

1/4

cup

cold water

TOPPING:

1

cup

heavy whipping cream

3

Tbs

sugar

1/4

tsp

vanilla extract

1

In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350° for 15-20 minutes or until set. Cool on a wire rack.

2

In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°; or is thick enough to coat the back of a metal spoon. Remove from the heat.

3

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

4

In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes.

5

Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.

6

Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer. Yield: 15 servings.

Source

Source: Taste of Home