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

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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 large eggs
  • 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 large eggs, lightly beaten
  • TOPPING:
  • 1 carton (12 ounces) frozen whipped topping, thawed

Nutritional Facts

413 calories: 1 piece, 24g fat (15g saturated fat), 109mg cholesterol, 296mg sodium, 42g carbohydrate (32g sugars, 2g fiber), 7g 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


Reviews for Potluck Pumpkin Torte

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
cindiak
Reviewed Aug. 23, 2016

"I have made this several times and everyone loves it. I garnish the top with crushed toasted pecans."

MY REVIEW
shawnba
Reviewed Jan. 7, 2016

"I made this torte for my work potluck, and it was a huge hit!! I even had a co worker ask me to make one for her!! What a lovely recipe, so easy and good. Exactly what you need during the holidays"

MY REVIEW
Coady2
Reviewed Dec. 29, 2015

"Made this several times, as is, tasting delicious, easy to make. Everyone liked it."

MY REVIEW
Tweetybird924
Reviewed Aug. 10, 2015

"I never buy pumpkin pie filling only pumpkin puree. Added pumpkin pie spice and didn't use all the evaporated milk called for. I also didn't put sugar in the crust as graham wafer crumbs are sweet enough without it. I agree with fam4th, always read through any recipe before you make it."

MY REVIEW
fam4th
Reviewed Dec. 7, 2014

"My advice to others is first read the recipe just before making it! Especially note how much milk and pumpkin puree to add. And if you do what I did and use whole cans of pumpkin and evap milk, you'll then have to spend much time on rescuing the torte. I came through in the end, but it took too much time. Oh and remember that the recipe needs flavored pumpkin puree, not the plain."

MY REVIEW
Inthekitchn
Reviewed Dec. 1, 2014

"I have used a similar recipe, and wanted to give this a try. There was only one adjustment made to the recipe. I did add pumpkin pie spice to the filling. Everyone loved it at Thanksgiving and the dessert looked great!"

MY REVIEW
kwarren
Reviewed Nov. 14, 2014

"This was a really great dessert. Nice and light and very flavorful. I did let my pumpkin filling cool for quite a while and did not add my whipped topping until everything was totally cold. Makes a beautiful presentation."

MY REVIEW
TMSS
Reviewed Oct. 4, 2014

"The pumpkin filling is odd. The gelatin type texture was just not right for pumpkin."

MY REVIEW
puzzlemad
Reviewed Oct. 3, 2014

"This was really good despite the fact that I messed up & put in a full can of milk. I just added a little more gelatin. I also used canned pumpkin & I just added spices & sugar. It still came out great & everyone liked it. I will probably be making it for Thanksgiving."

MY REVIEW
bobonly
Reviewed Sep. 1, 2014

"The dessert deserves 4 stars for flavor but 2 stars for recipe clarity. The mistake was probably mine because I followed the recipe as written with one small exception, I allowed the pumpkin mixture to cool longer than 10 minutes before spreading the cool whip. The result was a visual mess. Yes, visual, because the taste was there but the cool whip disintegrated from the heat from the pumpkin. So, anyone planning to make this torte for the first time, cool the dessert sans cool whip overnight. Yes, I plan to make the torte again. When I do make it again, I will probably make my own pie filling using regular canned pumpkin."

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