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Pumpkin Apple Torte

  • 12servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D, P
MineralsZinc, Fluorine, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 cup plain dry breadcrumbs

  3. 1 1/2 cups cornflake cereal

  4. 1/2 cup sugar

  5. 1/4 cup apple sauce

  6. 2 tbsp. melted butter or margarine

  7. 1 large egg white

  8. Filling:

  9. 1 1/2 cups evaporated milk

  10. 1 1/2 cups canned pumpkin puree

  11. 2/3 cup sugar

  12. 1/2 cup apple sauce

  13. 1/3 cup molasses

  14. 2 large egg whites

  15. 1 large egg

  16. 1/2 tsp. ground ginger

  17. 1/2 tsp. ground cinnamon

  18. 1/2 tsp. ground nutmeg

  19. whipped cream

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Preheat oven to 375 degrees. Coat a 9 or 10 inch springform pan with nonstick spray. Combine breadcrumbs, cereal, sugar, cinnamon and nutmeg in a medium bowl. Add apple sauce, butter or margarine and egg white and mix until moistened. Press into bottom of the prepared pan. Bake 8 minutes. Remove crust from oven. Increase oven to 400 degrees.

  3. For Filling:

  4. Heat evaporated milk in a small saucepan until it just comes to a simmer, stirring occasionally. Transfer to a large bowl and add pumpkin, sugar, apple sauce, molasses, egg whites, egg, ginger, cinnamon and nutmeg. Mix until well blended. Pour over baked crust. Bake 35 to 40 minutes until center is set. Cool 20 minutes on a rack. Remove pan sides and serve with whipped cream.

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