Pumpkin Torte
Description:
Indulge in the delightful flavors of autumn with this Pumpkin Torte recipe, a cherished Thanksgiving tradition passed down through generations. Unlike the denseness of traditional pumpkin pie, this torte boasts a lighter, fluffier texture that’s sure to please the palate. Originally from my boyfriend’s family, this recipe has become a beloved staple in our household, gracing our table year after year. It’s important to exercise caution when preparing the graham cracker crust—gentle pressing is key to achieving the perfect balance of texture, ensuring it remains tender and crumbly rather than overly firm.
Cooking Times:
| Preparation Time | Cook Time | Total Time |
|---|---|---|
| 1 hour | 20 minutes | 1 hour 20 minutes |
Recipe Category: Dessert
Keywords: Fruit, Thanksgiving, Weeknight, Oven, < 4 Hours
Nutritional Information:
- Calories: 658.9
- Fat Content: 35.2g
- Saturated Fat Content: 20.1g
- Cholesterol Content: 250mg
- Sodium Content: 609mg
- Carbohydrate Content: 77.5g
- Fiber Content: 1.4g
- Sugar Content: 62.9g
- Protein Content: 11.7g
Ingredients:
- 1 1/2 cups graham crackers
- 1/3 cup white sugar
- 1/2 cup butter
- 8 oz cream cheese
- 2 eggs
- 3/4 cup sugar
- 2 cups pumpkin
- 3/4 cup white sugar
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tbsp unflavored gelatin
Instructions:
-
Prepare the Crust:
- In a bowl, mix the graham cracker crumbs, 1/3 cup of white sugar, and melted butter until the mixture is moistened.
- Gently and evenly press the mixture into the bottom of a 9″x13″ cake pan. Be cautious not to press too firmly to avoid a hard crust.
-
Prepare the Cream Cheese Mixture:
- In another bowl, blend the cream cheese and 3/4 cup of sugar until smooth and free of lumps. Start by creaming the cheese and sugar together, then gradually add the eggs, one at a time, until fully incorporated.
-
Bake the Crust:
- Pour the cream cheese mixture over the prepared crust.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes until set.
-
Cool:
- Allow the torte to cool to room temperature.
-
Prepare the Pumpkin Mixture:
- In a saucepan, combine the pumpkin, 3/4 cup white sugar, milk, salt, and cinnamon.
- Cook the mixture on the stovetop until it thickens.
-
Incorporate Gelatin:
- Remove the pumpkin mixture from heat.
- Dissolve the unflavored gelatin in 1/4 cup of cold water and add it to the pumpkin mixture.
- Allow the mixture to cool to room temperature.
-
Whip Egg Whites:
- In a separate bowl, whip the egg whites until stiff peaks form.
- Gradually add 1/4 cup of sugar while whipping until fully incorporated.
-
Combine Pumpkin and Egg Whites:
- Gently fold the whipped egg whites into the cooled pumpkin mixture until well combined.
-
Assemble and Chill:
- Pour the pumpkin mixture over the cooled cream cheese layer in the cake pan.
- Chill the torte in the refrigerator until set.
-
Serve:
- Serve slices of the chilled pumpkin torte with a dollop of whipped cream for a delightful autumn dessert that will surely impress your family and friends.
This Pumpkin Torte is a wonderful addition to your Thanksgiving feast, combining the comforting flavors of pumpkin with the indulgent richness of cream cheese in every bite. Enjoy the warmth and nostalgia this dessert brings to your holiday table! 🎃🥧
