Pumpkin Torte

I don't normally make elaborate desserts. I avoid multi-step, layered recipes. I'm more of a one dish cake fan.

But this dessert is worth the extra effort. I think it beats pumpkin pie.

I had almost forgotten about making pumpkin torte this fall. Until Ed reminded me of my promise to make one of his favorite fall desserts for every peacock he killed. (Long story. No, the we don't own peacocks. Yes, we have permission to shoot our neighbor's peacocks. And please don't tell me that peacocks are beautiful birds. To me they are worse pests than groundhogs.)

By the time I finished making pumpkin torte, I remembered why I avoid it. The number of dishes I can make dirty with this dessert is amazing. But the first bite reminded me why it was worth it!


Pumpkin Torte


24 graham cracker squares, crushed
1/3 cup sugar
1/2 cup butter
Mix together and press into 9x13 pan.


2 eggs, beaten
3/4 cup sugar
8 oz. cream cheese, softened
Mix together. Pour over crust. Bake at 350 degrees for 20 minutes. Cool.


2 cup pumpkin, mashed
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 tsp salt
1 T. cinnamon
Mix and cook in pan until mixture thickens slightly. Remove from heat.


1 envelope unflavored gelatin
1/4 cup cold water
Dissolve gelatin in water and add to hot pumpkin mixture. Cool.

3 egg whites
1/4 cup sugar
Beat egg whites with sugar and fold into pumpkin mixture. Pour over cooled crust.


Cool Whip or sweetened whipped cream
Spread on top and refrigerate until serving.

Linked to Tuesday Garden Party