PUMPKIN TORTE II
This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.
Provided by Karie
Categories Fruits and Vegetables Vegetables Squash
Time 5h5m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
- Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
- In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
- Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
- In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 53.2 g, Cholesterol 125 mg, Fat 27.5 g, Fiber 1.6 g, Protein 8.6 g, SaturatedFat 12.9 g, Sodium 582.1 mg, Sugar 44 g
LAYERED PUMPKIN DESSERT
Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!-Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
Nutrition Facts : Calories 370 calories, Fat 21g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 275mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN TORTE
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. -Trixie Fisher, Piqua, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
Nutrition Facts : Calories 476 calories, Fat 24g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PUMPKIN TORTE
This is a traditional Thanksgiving recipe from my boyfriend's family. It is lighter and fluffier than pumpkin pie, and now I make it for our family every year. Be very careful pressing down the graham cracker crust, or it will come out much too hard; in fact you might not want to at all.
Provided by Mari6355
Categories Dessert
Time 1h20m
Yield 1 large torte, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
- Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
- Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
- Cool to room temp.
- Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
- Remove from heat.
- Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
- Cool to room temperature.
- Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
- Gently fold into pumpkin mixture.
- Fill cake pan with pumpkin mixture; chill and serve with whipped cream.
LAYERED PUMPKIN TORTE
Make and share this Layered Pumpkin Torte recipe from Food.com.
Provided by Kim M.
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish.
- In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350°F for 15-20 minutes or until set. Cool on a wire rack.
- In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°F Remove from the heat.
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
- In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160F, about 12 minutes.
- Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.
- Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
DOUBLE-LAYER PUMPKIN PIE
Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
- Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PUMPKIN LAYER CAKE
Yummy pumpkin spice layer cake.
Provided by Sarah Dipity
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
- Combine sugar, oil, and eggs in a large mixing bowl and mix well.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
- Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
- Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
- Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.
Nutrition Facts : Calories 946.6 calories, Carbohydrate 116 g, Cholesterol 135.6 mg, Fat 51.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 18.3 g, Sodium 714.3 mg, Sugar 91.3 g
More about "layered pumpkin torte recipes"
LAYERED PUMPKIN CAKE WITH PUMPKIN GANACHE FILLING
From allshecooks.com
PUMPKIN TORTE CAKE WITH PUMPKIN GANACHE - KENYA RAE
From kenyarae.com
CREAM CHEESE PUMPKIN TORTE RECIPE - RECIPETIPS.COM
From recipetips.com
LAYERED PUMPKIN DESSERT - SERIOUSLY AMAZING PUMPKIN …
From delightfulemade.com
LAYERED PUMPKIN TORTE RECIPE - RECIPETIPS.COM
From recipetips.com
LAYERED PUMPKIN CHEESECAKE RECIPE | SOUTHERN LIVING
From southernliving.com
FOUR-LAYER PUMPKIN TORTE RECIPE | ALL YOU KNEAD IS LOVE
From blogs.uww.edu
LAYERED PUMPKIN DESSERT RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
EASY 4-LAYER PUMPKIN CAKE RECIPE - CELEBRATIONS AT HOME
From celebrationsathomeblog.com
LAYERED PUMPKIN TORTE - JSONLINE | DESSERTS, SWEET POTATO RECIPES ...
From pinterest.com
OH-SO-PRETTY PUMPKIN CAKE RECIPES FOR FALL | SOUTHERN LIVING
From southernliving.com
LAYERED TORTE - RECIPES | COOKS.COM
From cooks.com
26 EASY LAYERED DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PUMPKIN CHOCOLATE TORTE RECIPE {LAYERED CHOCOLATE CAKE WITH …
From thebestcakerecipes.com
LAYERED PUMPKIN TORTE RECIPE - WEBETUTORIAL
From webetutorial.com
AMISH PUMPKIN TORTE - AMISH DESSERT RECIPE - AMISH HERITAGE
From amish-heritage.org
A PUMPKIN PIE LAYER CAKE RECIPE THAT’S EASY & EYE-CATCHING
From sugarandsparrow.com
LAYERED PUMPKIN TORTE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BEST PUMPKIN DELIGHT DESSERT {+VIDEO} | LIL' LUNA
From lilluna.com
LAYERED PUMPKIN TORTE ARCHIVES - MY WINDOWSILL
From mywindowsill.com
LAYERED PIE RECIPES | ROUND UP | THE BEST BLOG RECIPES
From thebestblogrecipes.com
LAYER PUMPKIN TORTE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
EASY PUMPKIN TORTE - BETTER HOMES & GARDENS
From bhg.com
PUMPKIN TORTE RECIPE: HOW TO MAKE IT
From crockpotrecipes.psychology48.com
PUMPKIN TORTE - SWEET PEAS AND ABCS
From sweetpeasandabcs.com
PUMPKIN TORTE RECIPE
From recipes.com.co
LAYERED PUMPKIN TORTE - FRESHMKE
From archive.jsonline.com
HOW TO MAKE A PUMPKIN TORTE : 7 STEPS (WITH PICTURES)
From instructables.com
PUMPKIN PRALINE TORTE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
LAYERED PUMPKIN TORTE RECIPE | TORTE RECIPE, DESSERTS, CHEESE …
From pinterest.com
EASY PUMPKIN TORTE - MY WINDOWSILL
From mywindowsill.com
OLD-FASHIONED PUMPKIN TORTE - BETTER HOMES & GARDENS
From bhg.com
25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
From insanelygoodrecipes.com
EASY PUMPKIN LAYER CAKE - SUGAR DISH ME
From sugardishme.com
LAYERED CHEESE TORTE APPETIZER : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PUMPKIN TORTE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #desserts #dietary #number-of-servings
You'll also love