Pumpkin Torte
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 Torte
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
- 1/3 cup sugar
- 1/2 cup butter
- LAYER TWO
- 2 eggs
- 3/4 cup sugar
- 8 oz. cream cheese
- LAYER THREE
- 2 3.4 oz. boxes instant vanilla pudding
- 3/4 cup milk
- 2 cups pumpkin
- 1/2 tsp. cinnamon
- 1 cup cool whip
- LAYER FOUR
- 2 cups cool whip
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. cloves
Instructions
- Mix Layer ONE and put into a 9 x 13-inch pan
- Mix Layer TWO and pour over the crust.
- Bake at 350 for 20 minutes. Cool
- Mix together Layer THREE and chill for a few minutes
- Then put layer three on top of baked layer
- Mix Layer FOUR together and spread over the top.
- Chill until ready to serve.
