Try this Pumpkin Torte recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350º. Mix together crumbs, 1/3 c. sugar, and melted butter. Press into bottom of 9” by 13” pan. Mix together eggs, ¾ c. sugar, and cream cheese and pour over crust. Bake 20 min. Mix pumpkin, sugar, egg yolks, milk, salt, and cinnamon and cook over medium heat until thick – about 20 min. Remove from heat and add dissolved gelatin. Cool. Beat egg whites and ¼ c. sugar until stiff. Fold into pumpkin mixture. Pour over crust. Refrigerate until set and then top with Cool Whip and pecans.
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Serving Size: 1 Serving (1809g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4347 | ||
Calories from Fat: 2362 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 262.4g | 350 % | |
Saturated Fat 133.9g | 669 % | |
Monounsaturated Fat 76.4g | ||
Polyunsanturated Fat 26g | ||
Cholesterol 2221mg | 683 % | |
Sodium 4251.2mg | 147 % | |
Potassium 2609.8mg | 69 % | |
Total Carbohydrate 353.6g | 104 % | |
Dietary Fiber 23.4g | 94 % | |
Sugars, other 330.2g | ||
Protein 165.5g | 236 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4347
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