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Pumpkin Torte

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“A delicious pumpkin dessert, made in layers. A graham cracker crust, a cream cheese mixture, as well as a pumpkin mixture, and garnish with dollops of Cool Whip. This is one of my favorite desserts!!”
READY IN:
1hr 20mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. (Read all the directions first, before making dessert)
  2. Mix crust ingredients together. Pack lightly in a 13x9x2-inch baking pan.
  3. To prepare cream cheese mixture: Beat together the eggs, sugar, and pkg. of cream cheese; pour over the crust.
  4. Bake at 350 degrees for 25 minutes. Allow to cool.
  5. To prepare pumpkin mixture: In a saucepan, add the following ingredients, the canned pumpkin, the egg yolks, sugar, milk, salt, and cinnamon.
  6. Cook until thick (5-10 minutes). Remove from heat.
  7. In a bowl, dissolve the envelope of unflavored gelatin into the cold water.
  8. Then stir into the hot, cooked pumpkin mixture.
  9. In a large bowl, beat the egg whites on high until foamy; gradually add the sugar.
  10. Fold into pumpkin mixture, and pour ontop of the cream cheese mixture/graham cracker crust.
  11. Chill in the refrigerator until firm.
  12. Garnish dessert with dollops of Cool Whip.
  13. Note: This dessert may be frozen.

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