VELMA'S PUMPKIN TORTE
For a perfect fall treat, I make this torte. Its wonderful pumpkin flavor will be loved by everyone who tries it.-Velma Gouldie, Esbon, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 18
Steps:
- Combine crust ingredients; press into a 13x9-in. baking pan. In a bowl, combine the eggs, sugar and cream cheese. Beat until smooth. Spread over crust. Bake at 350° for 20-25 minutes or until top appears set. Cool on a wire rack. , Meanwhile, combine the pumpkin, egg yolks, milk, sugar, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat. , Dissolve gelatin in water; add to saucepan. Fold in whipped topping. Spread over cooled torte; chill. Garnish with whipped topping. Torte keeps well for several days in the refrigerator.
Nutrition Facts :
PUMPKIN TORTE
This velvety pumpkin dessert is an excellent alternative to plain old pumpkin pie. The nut topping is the crown on this elegant sweet treat.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping. Mix well. Pour into lightly greased 9-inch spring form pan.
- Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly; remove side of pan. Sprinkle with Nut Topping. Refrigerate leftovers.
- Nut Topping: In heavy skillet, brown 1/2 cup chopped almonds, 1/2 cup chopped pecans, 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract in 2 tablespoons butter or margarine.
Nutrition Facts : Calories 330 calories, Carbohydrate 23.2 g, Cholesterol 140.8 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 320.3 mg, Sugar 18 g
PUMPKIN HAZELNUT TORTE
I love hazelnuts, and once i saw the picture that goes along with this recipe my mouth just started watering! I had to post it here so i don't lose it. cool and chill times are included in the cooking times.
Provided by swimmer175
Categories Dessert
Time 2h25m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Grease and flour 2 round 9x1-1/2 inch pans.
- Reserve 1 cup pumpkin, set aside.
- Beat remaining pumpkin and all remaining ingrediants except powdered sugar, whipping cream, 1/2 teaspoons vanilla, and 1/4 teaspoons pumpkin pie spice in a large bowl with an electric mixer on low speed 30 seconds scraping bowl constantly.
- Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
- Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan, cool completely, about 1 hour.
- Beat the powdered sugar, whipping cream, vanilla, and pumpkin pie spice in chilled large bowl on high speed until stiff. Gently fold in pumpkin.
- Place 1 cake layer, rounded side down on serving platter; spread with half of pumpkin cream. Top with second layer, rounded side up. Spread remaining cream on top, top with very finely chopped hazelnuts if you wish.
- Refrigerate 1 hour before serving.
Nutrition Facts : Calories 407.1, Fat 23.6, SaturatedFat 9.9, Cholesterol 79.3, Sodium 352.5, Carbohydrate 45.1, Fiber 1.2, Sugar 27.8, Protein 5.4
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.
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