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Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta
Nutritional Facts 1 serving (1 piece) equals 370 calories, 21 g fat (12 g saturated fat), 144 mg cholesterol, 275 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Layered Pumpkin Dessert in Taste of Home December/January 2007, p61
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Reviewed on Feb. 03, 2011 by BBMinx
My grandmother has been making this for years and everybody loves it! I took a turn making it and allthough it is some work it is worth it!
Reviewed on Feb. 01, 2011 by christyberry
It was great and light!
Reviewed on Nov. 27, 2010 by tamimaffitt
I made this for Thanksgiving. It was somewhat time consuming, but I found it to be worth the effort. I was swarmed with compliments. I was even told by one individual that this was the best dessert she'd ever tasted.Note: cooking the egg whites in a saucepan while beating them with mixers did not work for me because of the tephlon coating of my pan. So, I whipped them on high speed in my Kitchen-Aid stand mixer (and did not heat them).
I made this for Thanksgiving. It was somewhat time consuming, but I found it to be worth the effort. I was swarmed with compliments. I was even told by one individual that this was the best dessert she'd ever tasted.
Note: cooking the egg whites in a saucepan while beating them with mixers did not work for me because of the tephlon coating of my pan. So, I whipped them on high speed in my Kitchen-Aid stand mixer (and did not heat them).
Reviewed on Nov. 27, 2010 by BRENDA6456
The taste of this dessert is five stars. I gave four stars however due to all of the steps involved with the pumpkin layer. Very do able just very time consuming. Oh, I also used Coolwhip in place of the whipped cream for personal preference.
Reviewed on Nov. 27, 2009 by dorisfarrell
This is a great dessert for the fall. It takes some time to put together but is definitely worth the effort - absolutely yummy!
Reviewed on Nov. 10, 2009 by smfeldner
I thought this was really good. The directions were a bit fussy - could easily be streamlined. But the results were quite tasty! I brought this to our block party and it was gone by the end of the night!
Reviewed on Oct. 13, 2008 by esthereckert
I had no luck with cooking the egg whites and then beating them. Here is a hint that will save time and simplify the recipe. Save the egg whites for another use. Instead, stiffly whip 1 cup whipping cream and fold that into the cooled pumpkin mixture. Other changes I made included, used gingersnap crumbs instead of graham wafer crumbs for the base, substitued pumpkin pie spice for the cinnamon, garnished the top with toasted pecans and drizzled carmel ice cream sauce over each piece once it was on each plate. I served this dessert at our Canadian Thanksgiving dinner, Oct 12. The eighteen guests all LOVED the presentation and the flavor. (Since the dessert is so rich, cutting it into 18 pieces still gave everyone a good sized piece after a BIG meal.) E.E.
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