Aunt Agnes' Homemade Layered Cream Cheese Pumpkin Torte has been in our family for generations. Aunt Agnes is my great, great aunt and she shared this recipe with my mom, who has now shared this delicious recipe with me. It’s one of our favorite fall desserts.
1Envelope Unflavored Gelatin.25 ounces in a packet
¼CupCold Water
Topping
8OuncesWhipped Topping1 Tub
1CupPecansChopped
Instructions
Crust
In a medium bowl, mix the graham cracker crumbs, sugar, and ground cinnamon together.
2 Cups Graham Cracker Crumbs, 1/3 Cup Granulated Sugar, 1 Teaspoon Ground Cinnamon, ½ Cup Butter
Stir in the melted butter until the graham cracker crumbs are all moistened.
Press into an ungreased 9 X 13 Baking dish.
Cream Cheese Layer
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, beat the softened cream cheese until smooth, 1-2 minutes. Add the sugar and eggs and beat until fluffy.
12 Ounces Cream Cheese, 1 Cup Granulated Sugar, 3 Large Eggs
Pour over the graham cracker crust and bake for 20 minutes at 350 degrees Fahrenheit just until set.
Allow it to cool to room temperature.
Pumpkin Pie Layer
Separate the egg yolks from the egg whites, set aside.
3 Large Eggs
In a large saucepan, combine the pumpkin puree, egg yolks, ½ cup of the sugar, milk, salt, and cinnamon.
15 Ounces Solid Packed Pumpkin, ¾ Cup Granulated Sugar, ½ Cup Milk, 2 Tablespoons Ground Cinnamon, ½ Teaspoon Salt
Using a medium to low heat most of the time, cook for 5-10 minutes, until mixture thickens. Turn off heat. Adjust the heat as needed so the pumpkin puree doesn’t stick to the bottom of the pan.
In a small bowl or cup, sprinkle gelatin in the cold water. Let stand for 1 minute to dissolve completely. It will take on a gel-like texture. Stir to combine.
1 Envelope Unflavored Gelatin, ¼ Cup Cold Water
Add to the pumpkin mixture stirring into the pumpkin mixture until it is dissolved completely. 1 minute. Allow the pumpkin mixture to cool while you work on the next step.
In a separate bowl, beat the egg whites until stiff peaks form. Add the rest of the ¼ cup of sugar and continue beating until the sugar is dissolved. The egg whites will look thick and glossy.
Fold the egg whites into the pumpkin mixture.
Pour over the cream cheese layer.
Whipped Topping Layer
Top with the container of whipped topping, such as Cool Whip or another brand.
8 Ounces Whipped Topping
Chop the pecans and sprinkle generously over the top.
The Homemade Cream Cheese Pumpkin Torte can be stored in the refrigerator for about 3-4 days. However, for the best taste and texture, it's recommended to consume it within the first 2 days.Keep it covered or stored in an airtight container to prevent the dessert from absorbing any odors from the fridge and to maintain its freshness.If you find that you won't be able to finish it within the recommended time frame, consider freezing individual slices in airtight containers for longer storage.Just be sure to thaw them in the refrigerator before serving. Enjoy your delicious dessert.