Layered Pumpkin Torte

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 15
• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/3 cup butter, melted
• 12 ounces cream cheese, softened
• 1 cup sugar
• 3 eggs
• 15 ounces solid pack pumpkin
• 3 eggs, separated
• 3/4 cup sugar, divided
• 1/2 cup milk
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 ounces unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy whipping cream
• 3 tablespoons sugar
• 1/4 teaspoon vanilla extract

Recipe

• 1 in a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. press into an ungreased 13 x 9 x 2 inch baking dish.
• 2 in a large mixing bowl, beat cream cheese until smooth. beat in sugar and eggs until fluffy. pour over crust. bake at 350°f for 15-20 minutes or until set. cool on a wire rack.
• 3 in a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°f remove from the heat.
• 4 in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. heat over low heat, stirring until gelatin is completely dissolved. stir into pumpkin mixture; cool.
• 5 in a large heavy saucepan, combine egg whites and remaining sugar. with a portable mixer, beat on low speed for 1 minute. continue beating over low heat until mixture reaches 160f, about 12 minutes.
• 6 remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. fold into pumpkin mixture. pour over cream cheese layer. cover and refrigerate for at least 4 hours or until set.
• 7 just before serving, in a large mixing bowl, beat cream until it begins to thicken. add sugar and vanilla; beat until stiff peaks form. spread over pumpkin layer.