Pumpkin Torte
Ingredients
- Crust:
- 1 1/2 C. gingersnaps, crushed
- 1/4 C. butter, melted
- 1/4 C. sugar
- Filling:
- two 16-oz. cans pumpkin
- one 12-oz. can evaporated milk
- 4 eggs, lightly beaten
- 1/2 C. brown sugar
- 1 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 tsp. salt
- pecan halves
- whipped cream
Directions
Preheat oven to 350 degrees. Prepare crust by mixing together gingersnaps, butter, and sugar. Press into bottom of a 9 inch springform pan. Set aside. Combine pumpkin, evaporated milk, brown sugar, adn eggs. Add remaining filling ingredients except pecan halves and whipped cream. Mix well. Pour filling over prepared crust and arrange pecan halves on top. Bake for 60-65 minutes or until knife inserted into center comes out clean. Cool and serve with whipped cream.
Serve with: Whipped Cream
