Potluck Pumpkin Torte Recipes

PUMPKIN TORTE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
• Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
• In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
• Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
• In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

POTLUCK PUMPKIN TORTE

Steps:

• Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

PUMPKIN TORTE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
• In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.
• Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
• In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.
• Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
• In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.

PUMPKIN TORTE

Steps:

• Preheat oven to 375 degrees.
• Place graham crackers in a large resealable bag. Using a rolling pin or a can, crush the graham crackers into fine crumbs. (You could also use a food processor.)
• Place crumbs in a large bowl and mix in ½ cup of sugar. Drizzle in melted butter and mix well.
• Pour crust mixture into the bottom of a 9x13 inch baking dish and press down to form an even layer.
• In a medium bowl, combine 2 whole eggs and ½ cup of sugar. Using a handheld mixer, or stand mixer, beat on low speed until combined. Add the softened cream cheese and continue to beat until smooth and fluffy. Spread evenly over the graham cracker crust. Bake for 20 minutes in a 375 degree oven. Remove from the oven and let it cool completely.
• In a medium sauce pan, combine pumpkin, 3 egg yolks (set aside egg whites), remaining ½ cup of sugar, ½ cup of milk, salt, and pumpkin pie spice. Turn the stove to medium-low heat and cook the pumpkin mixture for 15-20 minutes, stirring frequently.
• Dissolve the 2 envelopes of gelatin in ½ cup of hot water and stir vigorously until smooth. Add the dissolved gelatin to the pumpkin mixture in the sauce pan and stir to combine. Let the mixture cool to room temperature before proceeding.
• Using a handheld mixer or stand mixer, beat the 3 remaining egg whites until soft peaks form. Add in ¼ cup of powdered sugar and beat until stiff peaks form.
• Fold the egg white mixture into the pumpkin mixture. Spread over the cooled cheese layer and place the pan in the refrigerator to set. The torte can be made a few days ahead of time up to this point. Add the whipped cream layer before serving.
• Using a handheld mixer or stand mixer, beat 1 cup heavy whipping cream, remaining 2 tablespoons of powdered sugar and vanilla to stiff peaks. Spread on top of the pumpkin layer.