Pumpkin Torte

Ppumpkin torte – Can we talk about family traditions for a sec? Growing up, my family was obsessed with desserts at Thanksgiving. Pies, cookies, cakes—you name it, we had it. But there was one dessert that always stole the show: my grandma’s pumpkin torte.

She made it every year, and it wasn’t just dessert—it was a whole event. My cousins and I would hover around the kitchen, waiting for her to spread that final layer of whipped topping. And the smell? Oh, it was like fall had wrapped itself in a warm, creamy hug.

this Recipe

I’ll admit, I was intimidated to try making it myself. Would it taste the same? Could I pull it off? Spoiler: it’s easier than it looks, and every time I make it now, it feels like I’m bringing a little piece of Grandma’s kitchen to the table.

Why You’ll Love This pumpkin torte Recipe?

This pumpkin torte isn’t just a dessert—it’s a vibe. It’s got layers (literally) that make it feel fancy, but it’s surprisingly simple to put together. The buttery graham cracker crust gives you a sweet crunch, the cream cheese filling is tangy and smooth, and the pumpkin layer? Chef’s kiss.

And can we talk about the whipped topping for a second? It’s like the fluffy bow on a perfectly wrapped present. Plus, it’s versatile. You can add a sprinkle of cinnamon, a drizzle of caramel, or just leave it as-is—it’ll still wow your guests.

Ingredient Notes:

Let’s break down the stars of the show. These ingredients are simple, but they work some serious magic together:

• Graham Cracker Crumbs: You can crush your own or grab a box of pre-made crumbs if you’re short on time. No judgment either way.
• Sugar: Balances the crust and sweetens the cream cheese layer. It’s simple but essential.
• Butter: Because what’s a good crust without butter? It binds everything together and adds that rich, golden flavor.
• Cream Cheese: This is where the tangy, creamy goodness comes in. Make sure it’s softened so you don’t end up with lumps. (Been there, done that.)
• Pumpkin Pie Filling: Already spiced and sweetened, it’s like fall in a can. So much easier than starting from scratch.
• Evaporated Milk: Adds creaminess to the pumpkin layer without making it too heavy.
• Gelatin: The unsung hero. It helps the pumpkin layer set so it holds its shape when you slice it.
• Whipped Topping: Light, fluffy, and the perfect way to finish off this dessert. Store-bought is fine, but you can make your own if you’re feeling extra fancy.

How To Make pumpkin torte?

Making this torte is easier than you think—promise. Just take it step by step, and you’ll have a showstopper ready to go.

1. Make the Crust:
   Preheat your oven to 350°F. Mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press it firmly into the bottom of a 13×9-inch pan. Don’t skip the pressing step—it’s what keeps your crust from falling apart.
2. Prepare the Cream Cheese Filling:
   Beat the softened cream cheese and sugar together until it’s silky smooth. (This is where a stand mixer comes in handy, but a hand mixer works too.) Add the eggs, one at a time, and mix on low speed just until combined. Pour the mixture over the crust and bake for 25–30 minutes, or until the center is just barely set. Let it cool while you work on the pumpkin layer.
3. Make the Pumpkin Layer:
   Sprinkle the gelatin over cold water in a small bowl and let it bloom—it only takes a minute. Meanwhile, combine the pumpkin pie filling and evaporated milk in a saucepan and bring it to a gentle boil. Stir in the gelatin until it dissolves, then whisk a little of the hot mixture into the eggs to temper them (nobody wants scrambled eggs in their torte). Return everything to the pan and cook over low heat until the mixture thickens. Cool for 10 minutes.
4. Assemble the Torte:
   Spread the pumpkin layer over the cooled cream cheese layer. Take your time here—nobody wants uneven layers.
5. Add the Whipped Topping:
   Spread the whipped topping over the pumpkin layer. Use a spatula to get it nice and smooth, or get creative with swirls. A sprinkle of cinnamon or nutmeg on top wouldn’t hurt either.
6. Chill and Serve:
   Cover the pan and refrigerate overnight. This step is non-negotiable. It gives the flavors time to meld and the layers time to set. When you’re ready to serve, slice it into squares and bask in the compliments.

Storage Options:

• Refrigerate: Cover tightly and store in the fridge for up to 4 days. It’s even better the next day—trust me.
• Freeze: Wrap the torte (minus the whipped topping) in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight and add the topping before serving.

Variations and Substitutions:

Feeling adventurous? Here are a few ways to mix things up:

• Gluten-Free Crust: Use gluten-free graham crackers or cookies for the crust.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the cream cheese layer for extra warmth.
• Chocolate Drizzle: Drizzle melted chocolate over the whipped topping for a decadent twist.
• Homemade Whipped Cream: Whip heavy cream with a little sugar and vanilla if you prefer to skip the store-bought topping.

What to Serve with pumpkin torte?

This dessert shines on its own, but pairing it with the right accompaniments can take it over the top:

• Hot Beverages: Coffee, spiced tea, or even a mug of hot cider pairs beautifully with the creamy layers.
• Ice Cream: A scoop of vanilla or cinnamon ice cream is the perfect complement.
• Savory Snacks: Cheese boards or roasted nuts add a nice balance to the sweetness.

Frequently Asked Questions:

Can I make this ahead of time?

Yes! In fact, it’s even better if you make it a day in advance. The flavors meld, and the layers set perfectly.

Can I use fresh pumpkin instead of canned?

You can! Just make sure it’s cooked, pureed, and well-drained. Otherwise, your filling might be too watery.

What’s the best way to cut clean slices?

Use a sharp knife dipped in warm water. Wipe it clean between cuts for those Instagram-worthy layers.

There you have it—a pumpkin torte that’s as delicious as it is beautiful. Give it a try, and let me know how it goes. I promise, one bite and you’ll be hooked just like I was!

pumpkin torte

Prep Time 30 minutes mins

Cook Time 25 minutes mins

This elegant pumpkin torte combines a graham cracker crust, creamy layers of cream cheese, spiced pumpkin filling, and whipped topping for a perfect fall dessert.

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15 Servings

Ingredients

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For the Crust:

• 1 ⅔ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup butter melted

For the Cream Cheese Filling:

• 2 packages 8 ounces each cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs

For the Pumpkin Filling:

• 2 envelopes unflavored gelatin
• ½ cup cold water
• 1 can 30 ounces pumpkin pie filling
• 1 can 5½ ounces evaporated milk
• 2 large eggs lightly beaten

For the Topping:

• 1 carton 12 ounces frozen whipped topping, thawed

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Instructions

 

Prepare the Crust:

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly into the bottom of an ungreased 13x9-inch baking dish. Set aside.

Make the Cream Cheese Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing on low speed until just combined. Pour the mixture over the prepared crust and spread evenly. Bake for 25–30 minutes, or until the center is almost set. Remove from the oven and allow it to cool.

Prepare the Pumpkin Filling:

1. In a small bowl, sprinkle the gelatin over the cold water and let it stand for 1 minute. Meanwhile, in a large saucepan, combine the pumpkin pie filling and evaporated milk. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle boil. Stir in the gelatin mixture until fully dissolved.
2. In a separate bowl, whisk the eggs lightly. Gradually add a small amount of the hot pumpkin mixture to the eggs, whisking constantly, to temper them. Slowly pour the egg mixture back into the saucepan, whisking continuously. Cook over low heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon. Remove from heat and allow it to cool for about 10 minutes.

Assemble the Torte:

1. Spread the cooled pumpkin filling evenly over the cream cheese layer. Smooth the top with a spatula to ensure an even layer.

Add the Whipped Topping:

1. Gently spread the thawed whipped topping over the pumpkin layer. For an optional decorative touch, sprinkle cinnamon or nutmeg over the top.

Chill and Serve:

1. Cover the dish with plastic wrap or foil and refrigerate overnight to allow the flavors to meld and the layers to set. When ready to serve, slice into squares and garnish with additional whipped topping or a sprinkle of cinnamon, if desired.

Notes

To make this pumpkin torte gluten-free, substitute the graham cracker crumbs with a gluten-free alternative, ensuring they are finely crushed. Verify that the pumpkin pie filling and whipped topping are certified gluten-free, as cross-contamination can occur during manufacturing.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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