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.
PUMPKIN PATCH TORTE
This Halloween cake is unforgettably moist and delicious, and not too sweet. The frosting's subtle maple flavor is the perfect accompaniment to the pumpkin cake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. In a large bowl, combine the pumpkin, sugars, eggs and oil until well blended. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to pumpkin mixture. Pour batter into prepared pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., For frosting, in a large heavy saucepan over low heat, combine the syrup, egg whites and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until frosting reaches 160°, about 8 minutes. Transfer to a large bowl. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Remove 1/4 cup frosting to a small bowl; tint with green and yellow food coloring and set aside., Cut cake widthwise into thirds. Place one layer on a serving plate; spread with a third of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with the green frosting.
Nutrition Facts :
PUMPKIN PATCH CREAM TORTE
A creamy blend of orange gelatin, vanilla pudding and whipped topping fills a chocolate-cookie crust and is decorated for a spooky Halloween dessert.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Mix cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Refrigerate 30 min. or until thickened.
- Beat pudding mix and milk with whisk 2 min. Stir in thickened gelatin and 1 cup COOL WHIP; spoon into crust. Refrigerate 4 hours.
- Tint remaining COOL WHIP with food coloring; spread over gelatin layer to within 1 inch of edge. Decorate with candies and decorating gel to resemble a pumpkin patch.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.8513 g, Sugar 0 g, Protein 3 g
EASY PUMPKIN TORTE
Make and share this Easy Pumpkin Torte recipe from Food.com.
Provided by Jane from Ohio
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees.
- Combine crust ingredients.
- press into a 13" x 9" pan.
- Beat chrem cheese and sugar together.
- Add eggs and beat again.
- pour cream cheese layer over crust
- bake at 350 degrees.
- for 20 minutes.
- cool.
- mix pudding,.
- milk,.
- pumpkin,
- and cinnamon together.
- add 1 (8oz) cool whip.
- put on top of baked layer.
- top with remaining 8 oz of cool whip.
- Refridgerate.
PUMPKIN PATCH TARTS
My son's favorite Thanksgiving recipe!
Provided by the4taals
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tart shells on a baking sheet.
- Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
- Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.
- Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
- Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Nutrition Facts : Calories 879.1 calories, Carbohydrate 119.6 g, Cholesterol 16.7 mg, Fat 41.1 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.3 g, Sodium 612.1 mg, Sugar 35 g
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
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.
PUMPKIN PATCH TARTS
Number Of Ingredients 10
Steps:
- 1. In small bowl tint pudding with food coloring. Frost vanilla wafers with frosting. Top each tart with 3 cookies.2. Use colored decorating gels, gummy worms, licorice, assorted candies and chocolate morsels to make pumpkin faces on each cookie.
Nutrition Facts : Nutritional Facts Serves
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