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Potluck Pumpkin Torte

 Potluck Pumpkin Torte
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
15 ServingsPrep: 30 min. Bake: 25 min. + chilling


  • 1-2/3 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 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.

2 of 2

Potluck Pumpkin Torte (continued)

Directions (continued)

  • 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.
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.