If you’re looking for a new dessert for Thanksgiving, but don’t want to give up the seasonal flavors of pumpkin pie, we have a recipe we think you should try. Pumpkin torte gives you a marvelous alternative to the traditional pumpkin pie. You can start it the night before you need it, and get one of your Thanksgiving tasks done ahead of time. Plus, it tastes fantastic.
You don’t need to wait for the holidays to enjoy this delicious dessert, however. The ingredients remain available all year around.
Holiday parties abound in October, November, and December. This light, rich and delicious pumpkin tort makes a great dessert to serve at a holiday party or as a substitute for a birthday cake. Since pumpkin pie remains so popular with so many people, making this pumpkin torte recipe is sure to be a hit at any gathering.
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- Includes more than 8,000 substitutions for ingredients, cookware, and techniques.
- Save time and money on by avoiding trips to grab that "missing" ingredient you don't really need.
If your church or group needs refreshments or has a pot-luck dinner, just make this pumpkin recipe for the event. But don’t plan on having any leftovers for later.
The pumpkin torte recipe starts with a brown sugar and graham cracker crust. Once that crust has been placed in the bottom of the pan, you make a cream cheese filling mixed with sugar and eggs. Once the cream cheese, eggs, and sugar have been mixed until fluffy, you place the mixture atop the graham cracker crust. Bake the crust and cream cheese layers to set them and meld the flavors.
Finally, mix the next layers together, including the pumpkin. Top this delicious dish with whipped cream if you’d like.
You create the pumpkin torte recipe by making it in a 9×13 inch rectangular pan. This makes enough pumpkin torte to go around for many family gatherings and group meetings. Plus, cans of pumpkin pie might cost less during the holidays, making it a wise purchase.
A thin drizzle of chocolate would make a lovely design on your this pumpkin dish, and add a touch of additional flavor, too. You could sprinkle finely chopped pecans or another of your favorite nuts over the top of this torte once it has properly chilled, too.
While you could make this sweet dish for a special dessert, there’s no reason why you can’t eat it after any meal, any day. But if you’d like something unique for your Thanksgiving dinner for your guests to enjoy, pumpkin torte remains an excellent choice. Make family memories with the tasty foods you serve or bring to your next Thanksgiving or holiday meal.
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Pumpkin Torte
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- The must-have convenient reference guide for every home cook!
- Includes more than 8,000 substitutions for ingredients, cookware, and techniques.
- Save time and money on by avoiding trips to grab that "missing" ingredient you don't really need.
Ingredients
Crust Ingredients:
- 1 2/3 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1/2 cup butter, melted
Cream Cheese Filling Ingredients:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
Pumpkin Filling Ingredients:
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1 can (30 ounces) pumpkin pie filling
- 1 can (5-1/2 ounces) evaporated milk
- 2 large eggs, lightly beaten
- Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix the graham crackers, brown sugar, and butter. Press into the bottom of a 9×13 inch baking pan.
- In a large bowl, beat cream cheese until fluffy. Slowly blend in eggs and sugar. Spoon the mixture over the layer of graham crackers.
- Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute.
- In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved.
- Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes.
- Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight. Top with whipped cream before serving.