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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!

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


Pumpkin Torte

My Windowsill
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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 -16


  • 2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 3/4 cup sugar
  • 8 oz. cream cheese
  • 2 3.4 oz. boxes instant vanilla pudding
  • 3/4 cup milk
  • 2 cups pumpkin
  • 1/2 tsp. cinnamon
  • 1 cup cool whip
  • 2 cups cool whip
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves


  • 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.

pumpkin torte

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