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Potluck Pumpkin Torte Recipe
Potluck Pumpkin Torte Recipe photo by Taste of Home

Potluck Pumpkin Torte Recipe

Publisher Photo
A local newspaper featured this potluck-friendly recipe years ago. A creamy alternative to pumpkin pie, it quickly became one of my favorites. —Peggy Shea, Lowell, Indiana
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES: 15 servings

Ingredients

  • 1-2/3 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • CREAM CHEESE FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • PUMPKIN FILLING:
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 can (30 ounces) pumpkin pie filling
  • 1 can (5-1/2 ounces) evaporated milk
  • 2 eggs, lightly beaten
  • TOPPING:
  • 1 carton (12 ounces) frozen whipped topping, thawed

Nutritional Facts

1 piece equals 413 calories, 24 g fat (15 g saturated fat), 109 mg cholesterol, 296 mg sodium, 42 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13-in. x 9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set.
  2. Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
  3. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight. Yield: 15 servings.
Originally published as Pumpkin Torte in Country Woman Christmas Annual 2011, p53

Nutritional Facts

1 piece equals 413 calories, 24 g fat (15 g saturated fat), 109 mg cholesterol, 296 mg sodium, 42 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Potluck Pumpkin Torte

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 25, 2014

I haven't tried this yet, just added it to my dessert folder. Wanted to let manderpants know that perhaps she used regular canned pumpkin and not the canned pumpkin pie filling. There is quite a difference in the two products as the filling already has the spices in it.

MY REVIEW
Reviewed Nov. 27, 2013

The cheesecake part was very good but the pumpkin was lacking in flavor. It needed some sweetness and some spice added to it. I will make it again but with these adjustments.

MY REVIEW
Reviewed Nov. 25, 2013

Better than pumpkin pie!!!!!!

MY REVIEW
Reviewed Oct. 29, 2012

I did not have any pumpkin pie filling on hand, but did have a large can of Libby's pure pumpkin. I basically added the spices listed on the can to make pumpkin pie and only used 1 envelope of unflavored gelatin. I pretty much followed the rest of the recipe to the letter. I entered this torte in a halloween contest at work and it was a big hit, got best tasting dish award.

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