Saturday, October 6, 2012


1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter, melted

Combine the crumbs and sugar; add the butter and combine well.  Press mixture onto the bottom of a 9 x 13-inch baking pan.

Preheat oven to 350 degrees.

Make filling:
2 large eggs + 3 large egg yolks
1 1/4 cup granulated sugar, divided
1 brick (8-oz) Neufetchal (low-fat) cream cheese, softened
1 can (1lb) pumpkin
1/2 cup milk
1/2 tsp salt
1 tsp ground cinnamon
1 envelope unflavored gelatin
1/4 cup cold water
1 carton frozen whipped topping, thawed
whipped cream or additional whipped topping for garnish, if desired
15 pecan halves for garnish

In a large mixing bowl combine the 2 large eggs, 3/4 cup of the sugar, and the cream cheese, beating until smooth.  Spread mixture over the crust in the baking pan.

Bake for 20-25 minutes at 350 degrees or until the top is set.  Allow to cool.

Combine the pumpkin, milk, 3 large egg yolks, remaining 1/2 cup of sugar, salt, and cinnamon together in a medium saucepan.  Cook, over medium-heat, while stirring constantly until the mixture thickens; remove from the heat.

Dissolve the gelatin in the cold water and add to the ingredients in the saucepan.  Gently fold in the whipped topping.  Spread mixture over the cooled torte.  Chill in refrigerator until serving time.

To serve, cut into squares and add a dollop of whipped cream and/or a pecan half to each square.

Yield: 15 servings

Note: Will keep in the refrigerator for several days making this a great "make-ahead" dessert which is especially helpful at holiday time.

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