Velma's Pumpkin Torte Recipe

Velma's Pumpkin Torte Recipe photo by Taste of Home

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For a perfect fall treat, I make this torte. Its wonderful pumpkin flavor will be loved by everyone who tries it.—Velma Gouldie, Esbon, Kansas

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Velma's Pumpkin Torte Recipe

Prep: 25 min. Bake: 20 min. + chilling

Yield: 12-15 Servings

25 20 45

Ingredients

CRUST:
1-1/2 cups crushed graham crackers
1/3 cups sugar
1/2 cup butter, melted
FILLING:
2 eggs
3/4 cup sugar
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
3 egg yolks
1/2 cup milk
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 envelope unflavored gelatin
1/4 cup cold water
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping

Directions

Combine crust ingredients; press into a 13-in. x 9-in. baking pan. In a bowl, combine the eggs, sugar and cream cheese. Beat until smooth. Spread over crust. Bake at 350° for 20-25 minutes or until top appears set. Cool on a wire rack.
Meanwhile, combine the pumpkin, egg yolks, milk, sugar, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat.
Dissolve gelatin in water; add to saucepan. Fold in whipped topping. Spread over cooled torte; chill. Garnish with whipped topping. Torte keeps well for several days in the refrigerator. Yield: 12-15 servings.

Originally published as Velma's Pumpkin Torte in Grandma's Great Desserts Cookbook , p93

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Velma's Pumpkin Torte

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Reviewed on Oct. 28, 2012 by mas4144

I am looking for something different for this holiday season. I thought the picture of this torte looked good but on reading the recipe I find it to be rather vague. I am not sure what to do with the gelatin and whipped cream. Is the gelatin mixed into the whipped cream or the pumpkin mixture? It just says "add to sauce pan".