Pumpkin Torte

This is a tutorial for how to make my mom's pumpkin torte recipe. It's originally an Amish recipe, but she always made it for Thanksgiving.

Course Dessert

Cuisine American

Keyword amish pumpkin torte, pumpkin torte, pumpkin torte recipe

Prep Time 30

Cook Time 20

Servings

Calories 503kcal

Preheat oven to 350 degrees F.
Use a food processor or blender to turn the graham crackers into crumbs. In a medium-sized bowl, whisk together the graham cracker crumbs with 1/3 cup of sugar. Add the melted butter and stir until completely combined.
Pour the crust mixture into a 9x13 metal baking pan and lightly press the crust into the bottom of the pan.

With a hand or stand mixer, beat together the softened cream cheese with two large eggs, 3/4 cup of sugar and vanilla extract. Scrape down the sides of the bowl if necessary.
Pour the cream cheese mixture evenly on top of the crust. Bake for 20 minutes. Remove the pan from the oven and set aside. Turn off the oven.

Combine the water with the gelatin. Stir until it is dissolved. Set aside.
In a non-stick sauce pan, combine the can of pumpkin with the three egg YOLKS, the remaining 1/2 cup of sugar, milk, cinnamon, pumpkin pie spice and salt.
Cook over medium heat, stirring often, until the mixture is bubbling and it has thickened. This took me about 8 minutes.
Remove the pan from the stove and stir in the gelatin until completely combined.
With a hand or stand mixer, in a clean bowl, beat the three egg whites on high power until they have formed soft, white peaks. Gently fold the egg whites into the warm pumpkin mixture until no steaks of white remain and the mixture is smooth.
Pour the pumpkin layer on top of the baked layers. Smooth the top with an offset spatula. Refrigerate the dessert for at least four hours or overnight before serving.
Top each slice with a big dollop of whipped cream