Mom2MomSC

I made this dessert for my coworkers today! Since it was gone (and it was a lot!) before I could even get a bite, I figured it was a success!!
Not too hard to make and so yummy- I thought I would share. Even the ones that do not like pumpkin pie, loved this! They all wanted the recipe.
Happy Thanksgiving to all!

Pumpkin Torte
Step 1 – Crust
1 2/3 cup - graham crackers crushed
1/3 cup - sugar
½ cup – melted butter
Preheat oven 350 degrees. Mix all ingredients listed above. Press into the bottom (only) of 9 x 13 inch pan.

Step 2 – First Layer
1 (8 oz) package of cream cheese (at room temperature)
2 – Eggs
¾ cup – sugar
Beat cream cheese until fluffy. Add eggs and sugar and beat until smooth. Spoon mixture over crust and bake for 20 minutes.

Step 3 – Second layer
1 (16oz) – can pumpkin
2 – Eggs
½ cup – sweetened condensed milk
½ tsp – salt
1 tsp – cinnamon
½ tsp – allspice
1 packet – unflavored gelatin
¼ cup – cool water
½ pint – whipping cream (look by milk in cooler, you will need 1 pint for entire recipe)
2 tbsp – sugar
1 tsp – vanilla extract
Mix the pimpkin, eggs, milk, salt, cinnamon, and allspice in a medium saucepan. Dissolve gelatin in the cool water. Once the gelatin has dissolved, add it to the pumpkin mix. Cook over medium heat until thickened. (It will look gritty) Set aside to cool.
Mix the whip cream, sugar and vanilla in a bowl. Beat until stiff. (Careful not to over beat) Once finished, fold into pumpkin mixture. Spread over the cream cheese layer. Refrigerate over night.

Step 4 – Final Topping
½ pint – whipping cream
2 tbsp – sugar
1 tsp – vanilla
Whip cream, sugar, and vanilla until stiff. (Careful not to over beat) This is easiest to do after the dish has cooled! Spread over the top of the pumpkin mixture layer.

**Optional: Sprinkle top with a little nutmeg