Pumpkin Torte Recipes

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PUMPKIN TORTE



Pumpkin Torte image

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

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
4 large eggs
1/2 cup 2% milk
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Pecan halves, toasted

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 TORTE II



Pumpkin Torte II image

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

2 cups graham cracker crumbs
½ cup margarine, melted
12 ounces cream cheese, softened
3 eggs, beaten
¾ cup white sugar
1 (15 ounce) can pumpkin puree
3 eggs, separated
½ cup milk
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
2 (.25 ounce) packages unflavored gelatin
¼ cup cold water
¼ cup boiling water
½ cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons ground walnuts

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



Pumpkin Torte image

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

1 1/2 cups crushed graham crackers (, about 12 long crackers)
1/3 cup granulated white sugar
1/2 cup melted butter
8 ounces cream cheese, softened
2 eggs, beaten
3/4 cup sugar
2 cups pumpkin (canned)
3 egg yolks
1/3 cup granulated white sugar
1/2 cup milk
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 cup granulated white sugar
1 envelope unflavored gelatin
3 egg whites

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.

POTLUCK PUMPKIN TORTE



Potluck Pumpkin Torte image

A local newspaper featured this potluck-friendly recipe years ago. A creamy alternative to pumpkin pie, it quickly became one of my favorites. -Peggy Shea, Lowell, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 15

1-2/3 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
PUMPKIN FILLING:
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
TOPPING:
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, 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. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

Nutrition Facts : Calories 413 calories, Fat 24g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 296mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN TORTE I



Pumpkin Torte I image

A delicious pumpkin dessert that's a change from traditional pumpkin pie. Cut the chilled torte into squares and top with whipped cream and pecans.

Provided by BETHRECIPES

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h

Yield 20

Number Of Ingredients 15

2 cups crushed graham crackers
½ cup butter, melted
2 eggs, beaten
½ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
2 cups pumpkin puree
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
3 egg yolks
½ cup milk
1 envelope (1 tablespoon) unflavored gelatin
¼ cup water
2 egg whites, stiffly beaten
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
  • In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. 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 medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.
  • Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
  • In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 24.6 g, Cholesterol 74.3 mg, Fat 10.7 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 194.3 mg, Sugar 19.2 g

PUMPKIN FUDGE TORTE



Pumpkin Fudge Torte image

With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through with spiced pumpkin purée, is a fluffy contrast to the torte's denseness. You can make the torte two days ahead. Store it, well wrapped, in the refrigerator, then let it come to room temperature before serving.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

3/4 cup/170 grams unsalted butter (1 1/2 sticks), plus more for greasing the pan
1 1/4 cups/275 grams dark brown sugar
1/2 cup/45 grams unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters pumpkin purée (not pumpkin pie filling)
2 large eggs, at room temperature
3/4 cup/95 grams all-purpose flour
1 cup/240 milliliters heavy cream
4 tablespoons/30 grams confectioners' sugar
1/3 cup/80 milliliters pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
Pumpkin pie spice or cinnamon

Steps:

  • Heat oven to 325 degrees. Butter an 8-inch springform pan.
  • Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.
  • In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.
  • Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
  • Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn't wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.
  • Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners' sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.
  • Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners' sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.
  • Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.

EASY PUMPKIN TORTE



Easy Pumpkin Torte image

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

24 graham cracker squares
1/3 cup white sugar
1/2 cup butter (melted)
1 (8 ounce) cream cheese
3/4 cup white sugar
2 eggs
2 (3 1/2 ounce) boxes instant vanilla pudding
3/4 cup homegenized whole milk
1 (29 ounce) can libby pumpkin
2 (8 ounce) Cool Whip, divided
1 tablespoon cinnamon

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 TORTE



Pumpkin Torte image

If you like pumpkin Pie, you will love this dessert. Enjoy...it's so good!

Provided by Cassie *

Categories     Other Desserts

Time 1h

Number Of Ingredients 20

CRUST
1 1/2 c graham cracker crumbs
1/3 c sugar
1/2 c walnuts - chopped fine
1 tsp ground cinnamon
1/3 c (5 tablespoons) butter - melted
CREAM CHEESE FILLING
12 oz cream cheese - softened
1 c sugar
3 eggs
PUMPKIN FILLING
15 oz (1 can) solid packed pumpkin
3 eggs, seperated
3/4 c sugar, divided
1/2 c milk
2 Tbsp ground cinnamon
1/2 tsp salt
1 envelope unflavored gelatin
1/4 c cold water
1 - 8 oz tub, cool whip - or make your own

Steps:

  • 1. Crust: In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish.
  • 2. Cream cheese filling: In a large mixing bowl, beat the cream cheese until smooth. Beat in a sugar and eggs until fluffy. Pour over the crust and bake at 350° for 20 minutes or until set. Allow to cool.
  • 3. PUMPKIN PIE FILLING: In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture thickens. Remove from heat. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Over low heat, stir the gelatin until it is dissolved completely. Stir in the pumpkin mixture, allow to cool. Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy. Fold into the pumpkin mixture. Pour pumpkin mixture over the cream cheese layer. Top with a layer of whipped cream topping. Refrigerate for at least 4 hours or until completely set.

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Top Asked Questions

What's the best way to make pumpkin torte?
How to Make Pumpkin Torte. Step-by-Step. Crust: In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish. Cream cheese filling: In a large mixing bowl, beat the cream cheese until smooth.
How to make a pumpkin cake with cream cheese?
Directions Preheat oven to 350°. Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Beat cream cheese until light and fluffy. Using a long serrated knife, cut each cake horizontally in half.
How long to bake pumpkin pecan streusel torte?
Using your fingers, rub the butter into the other ingredients until the mixture is clumpy. Stir in the pecans, and then refrigerate until ready to use. Once the torte has baked for 30 minutes, remove it from the oven. Sprinkle the streusel topping evenly over top.
How do you make a cream cheese torte?
In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish. In a large mixing bowl, beat the cream cheese until smooth. Beat in a sugar and eggs until fluffy. Pour over the crust and bake at 350 degrees for 20 minutes or until set. Allow to cool.

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