For a richer flavor, use brown butter instead of melted butter for the crust. Ensure the cream cheese is fully softened to avoid lumps in the filling. Be careful not to overbake the cream cheese layer; it should be set but still slightly soft. When folding the egg whites into the pumpkin mixture, be gentle to maintain the airiness of the whites. Garnish with additional toppings such as chocolate shavings or a sprinkle of pumpkin pie spice for added flavor and visual appeal.
Pumpkin Torte II
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PREP TIME45 mins
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COOK TIME20 mins
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TOTAL TIME5 hrs 5 mins
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SERVING12 People
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VIEWS85
Experience the delightful layers of this Pumpkin Torte, beginning with a buttery graham cracker crust, followed by a creamy pumpkin and cream cheese filling, and finished with a light whipped topping and crunchy walnuts. A perfect dessert for any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol125 mg
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Fiber2 g
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Protein9 g
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Saturated Fat13 g
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Sodium582 mg
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Sugar44 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the prepared pan to form a crust. (5 minutes)
03 Step
Recipe View 5 mins In a mixing bowl, blend together the softened cream cheese, beaten eggs, and 3/4 cup sugar until smooth. Spread the mixture evenly over the graham cracker crust. (5 minutes)
04 Step
Recipe View 45 mins Bake in the preheated oven for 20 minutes, or until the cream cheese layer is set. Remove from oven and let cool completely. (45 minutes)
05 Step
Recipe View 10 mins In a 2-quart saucepan, whisk together the pumpkin puree, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth and slightly thickened. Do not boil. Remove from heat and set aside to cool slightly. (10 minutes)
06 Step
Recipe View 5 mins In a small bowl, sprinkle the gelatin over the cold water and let it soften for 5 minutes. Add the boiling water and stir until the gelatin is completely dissolved. (5 minutes)
07 Step
Recipe View 2 mins Stir the dissolved gelatin mixture into the pumpkin mixture, ensuring it is well combined. (2 minutes)
08 Step
Recipe View 7 mins In a clean mixing bowl, beat the egg whites until frothy. Gradually add the remaining 1/2 cup sugar, beating until stiff, glossy peaks form. (7 minutes)
09 Step
Recipe View 5 mins Gently fold the beaten egg whites into the pumpkin mixture until just combined. Be careful not to overmix. (5 minutes)
10 Step
Recipe View 2 mins Pour the pumpkin mixture over the cooled cream cheese layer in the prepared pan. (2 minutes)
11 Step
Recipe View 4 hrs Refrigerate the torte for at least 4 hours, or preferably overnight, until firm. (240 minutes)
12 Step
Recipe View 5 mins Before serving, spread the thawed whipped topping evenly over the top of the torte. Sprinkle with finely ground walnuts. (5 minutes)
13 Step
Recipe View 5 mins Cut into squares and serve chilled. (5 minutes)
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Mario Kuhn
Jun 15, 2025I added a dash of ginger to the pumpkin mixture for an extra layer of spice. It was delicious!
Lorena Toy
Mar 27, 2025Next time, I might try using a gingersnap crust instead of graham crackers for a different twist.
Ryleigh Moen
Mar 14, 2025The instructions were easy to follow, and the torte came out perfectly. I will definitely be making this again!
Linnie Barton
Sep 11, 2024This recipe is a showstopper! The layers are so distinct and flavorful.
Adrian Robel
Aug 21, 2024I made this for Thanksgiving, and it was a huge hit. Everyone loved the combination of the creamy filling and the crunchy crust.