Pumpkin Torte

 

pumpkin

It’s that time of year: pumpkins and mums, apples and spices. Time for pumpkin desserts! Dave and I were served this delightful pumpkin dessert when we visited folks in Eureka, Nevada. Marian brought it to her sister’s house for lunch, and I had to have the recipe.

It came from her family cookbook, so I don’t know who really gets the credit. She graciously gave me the recipe.

Then, of course, I had to make it.  I started by just doing the first two layers, and then put it in the refrigerator.  I was going to be out of town, so I needed to have less to do when I got back. A few days later, I did the additional top layers. It worked well for me and for my schedule.

. Both old and young alike enjoyed the dessert. I’m sure you will, too!

pumpkin

I forgot to take a picture before half of it was eaten!

 

Pumpkin Torte
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
A pumpkin torte made in four layers - well worth the time and effort. You can make the first two layers one day and finish the rest when you're ready to serve.
Ingredients
  • LAYER ONE:
  • 2 cups graham cracker crumbs
  • ⅓ cup sugar
  • ½ cup butter
  • LAYER TWO
  • 2 eggs
  • ¾ cup sugar
  • 8 oz. cream cheese
  • LAYER THREE
  • 2 (3.4 oz.) boxes instant vanilla pudding
  • ¾ cup milk
  • 2 cups pumpkin
  • ½ tsp. cinnamon
  • 1 cup cool whip
  • LAYER FOUR
  • 2 cups cool whip
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. cloves
Instructions
  1. Mix Layer ONE and put into a 9 x 13-inch pan
  2. Mix Layer TWO and pour over the crust.
  3. Bake at 350 for 20 minutes. Cool
  4. Mix together Layer THREE and chill for a few minutes
  5. Then put layer three on top of baked layer
  6. Mix Layer FOUR together and spread over the top.
  7. Chill until ready to serve.

pumpkin torte

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