Potluck Pumpkin Torte
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
YIELD: 15 servings.
A local newspaper featured this potluck-friendly recipe years ago. A creamy alternative to pumpkin pie, it quickly became one of my favorites. —Peggy Shea, Lowell, Indiana
Ingredients
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1-2/3 cups graham cracker crumbs
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1/3 cup sugar
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1/2 cup butter, melted
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CREAM CHEESE FILLING:
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2 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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2 large eggs
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PUMPKIN FILLING:
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2 envelopes unflavored gelatin
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1/2 cup cold water
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1 can (30 ounces) pumpkin pie filling
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1 can (5-1/2 ounces) evaporated milk
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2 large eggs, lightly beaten
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TOPPING:
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1 carton (12 ounces) frozen whipped topping, thawed
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 piece: 413 calories, 24g fat (15g saturated fat), 109mg cholesterol, 296mg sodium, 42g carbohydrate (32g sugars, 2g fiber), 7g protein.
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