- 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
- 1 carton (12 ounces) frozen whipped topping, thawed
- 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.
- 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.
- 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.
Reviews for Potluck Pumpkin Torte
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"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."
"The pumpkin filling is odd. The gelatin type texture was just not right for pumpkin."
"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."
"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."
"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."