Back in the 80s when I started working for The Upjohn Company, the cafeteria had a chef who made wonderful things from scratch. The Upjohn Pumpkin Torte is one of those wonderful things. It's a rich, heavenly dessert. Takes a little effort to make but it's not difficult and well worth the effort.
I'm posting this well advance of the holidays so you'll have a good excuse to make it twice. After all, you do have to make it once to try it out before the big dinner. Right?
This recipe was created to be sinful. Don't try to change it into something healthy. For the intended results you need real butter, real sugar, real cream cheese (not lowfat), real eggs, and whole milk.
This is the original recipe with my changes, suggestions and notes in parens.
Mix the following 3 ingredients together. Press into a 9 x 13 pan.
- 1 pkg graham crackers - about 10 (I use 1-1/4 cup packaged crumbs.)
- 1/3 cup sugar
- 1/2 cup melted butter (Use the real stuff.)
- 2 eggs
- 3/4 cup sugar
- 8 oz. cream cheese (pre-softened to room temperature)
- 2 cups pumpkin (I use 15 oz can pumpkin. NOT pumpkin pie mix.)
- 3 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- dash salt
- 1 envelope plain gelatin
- 1/4 cup cold water
- 3 egg whites
- 1/4 cup sugar
Top with whipped cream.
(I use real whipping cream whipped with a couple of tablespoons sugar and a teaspoon vanilla.)
No nutritional information. If you have to know, you shouldn't be eating this.