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PUMPKIN TORTE


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

CRUST:
24 Graham Crackers, crushed
1/4 cup Margarine, melted
1/2 cup Sugar
Mix, patting lightly into a 9x13 pan.
Beat together:
2 Eggs
3/4 cup Sugar
2 8oz. Cream Cheese, softened

Filling:
1 can (1lb.) Pumpkin
3 Egg yolks
1/2 cup Sugar
1/2 cup Milk
1/2 tsp. Salt
1/2 tsp. Cinnamon

3 Egg whites, until stiff. gradually add
1/4 cup Sugar


CRUST: Place on top of the crust.


Bake@ 350 º for 20 minutes.


Cool completely.


Mix together and cook in a 2 qt. saucepan: All filling ingredients.


Cook until thickened, about 3 to 4 minutes.


Remove from heat and add 1 envelope of Knox Gelatin that has been dissolved in 1/4 cup of cold water.


Cool well, I use the refrigerator.


BEAT TOGETHER:


3 Egg whites, until stiff. gradually add Sugar.


When well beaten Fold into Pumpkin mixture. Pour onto crust.


Top with a container(large) of Whipped topping.


Refrigerate over night.


Keep leftovers refrigerated.


Pairs Well With


Notes

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