This is a fantastic holiday dessert to serve your family! My sister reminded me of this recipe the other day so of course I had to add it to my blog. My grandma was the best cook in the entire world! This is one of her best desserts! I don’t know if I will be able to capture the same sweetness and yumminess but I will sure try!
Grandma Myrtle's Pumpkin Torte
Ingredients
- 24 crushed graham crackers
- 1/3 cup white sugar
- 1/2 cup melted butter
- 2 eggs (beaten)
- 3/4 cup white sugar
- 8 oz cream cheese
- 1 can or lb. pumpkin
- 3 egg yolks
- 1/2 cup milk
- 1/2 cup white sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 package Knox gelatin
- 1/4 cup cold water
- 3 egg whites
- 1/4 cup sugar
- (any amount) whipped cream
Instructions
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Preheat oven to 350 degrees. Crush graham crackers at the bottom of the baking dish. In the same dish, add 1/3 cup sugar and 1/2 cup melted butter. Mix and pack evenly in a 9" x 13" dish. (Hint: Use boxed crushed graham crackers.)
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In a bowl, beat 2 eggs, 3/4 cup sugar, 8 oz creamed cheese until well blended. Pour over cracker crust. Bake 20 minutes at 350 degrees.
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In a pan,mix the can of pumpkin , 3 egg yolks, 1/4 cup milk, 1/2 cup sugar, 1/2 tsp. salt and 1 tsp. cinnamon. Beat well. Cook on high for about 2 minutes until thick.
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In a separate bowl, add 1 package of Knox gelatin dissolved in 1/4 cup cold water. Then add it to the hot mixture in the pan. Then remove from the burner to cool.
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Beat 3 egg whites until tiff. Add 1/4 cup sugar, beat well. Fold into the cooled pumkin mixture. Pour over the crust, chill a few hours. Serve with real whipped cream.
