Pumpkin Torte

As the season transitions to fall and you’re searching for a delightful recipe for the festivities, you’ll want to have a few reliable options on hand. Enter this pumpkin torte. Its buttery graham cracker crust provides a delicious base for the sweet pumpkin filling. A layer of cream cheese complements the filling and is garnished with a fluffy whipped topping. This combination creates a delicious dessert that balances warm flavors and unique textures.

Pumpkin Torte Ingredients

• Graham cracker crust: We combine crushed graham crackers, butter and sugar to create a crumbly and delicious crust. 
• Cream cheese filling: We mix cream cheese, sugar and eggs to create a cheesecake-like layer of pumpkin torte.
• Pumpkin filling: We combine unflavored gelatin, water, pumpkin pie filling, evaporated milk and eggs to make the delicious pumpkin filling for this torte.
• Whipped topping: We top off this pumpkin torte with light and airy whipped cream.

Directions   

Step 1: Prepare the torte crust

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Preheat the oven to 350°F. Combine the crushed graham crackers, sugar and butter in a small bowl. Press this dough into the bottom of an ungreased 13×9-inch baking dish and set aside. 

Step 2: Make the cheesecake filling

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   Orly Catz for Taste of Home

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs—one at a time—and beat on low speed until it combines. Pour the batter over the graham cracker crust. Bake this torte until the center is almost set, 25 to 30 minutes.

Step 3: Make the pumpkin filling

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In a small bowl, sprinkle the gelatin over cold water and let it stand for one minute. Combine the pumpkin pie filling and evaporated milk in a large saucepan and then boil it. Add the gelatin to this mixture and stir until dissolved. Whisk a small amount of the hot mixture into the eggs. Return this egg mixture to the pan and whisk it together. Cook and stir this pumpkin mixture over low heat until it thickens and coats the back of a spoon. Finally, remove it from the heat and let it cool for 10 minutes.

Step 4: Assemble the layers

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Spread the pumpkin filling over the cream cheese layer, then top with whipped cream and refrigerate overnight.

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Pumpkin Torte Recipe Variations 

• Use a shortbread cookie crust: Swap the traditional graham cracker crust for a crumbly shortbread cookie crust to impart buttery flavors into this torte.
• Swap the pumpkin: In the fall you can use a variety of seasonal squashes or root vegetables. Consider substituting the pumpkin for sweet potato or butternut squash.
• Top with sauce: Drizzle chocolate over this pumpkin torte for a more decadent dessert.

How to Store Pumpkin Torte

 Store this leftover pumpkin torte in an airtight container in the refrigerator for up to three days to maintain its creamy and rich flavor.

Can you make pumpkin torte ahead of time? 

If you’re hosting a Halloween party, we recommend baking this pumpkin torte in advance. Follow the recipe, store it in an airtight container and refrigerate it for up to three days until you’re ready to serve.

Can you freeze this pumpkin torte recipe?

You can keep this pumpkin torte in the freezer for up to two months by placing it in an airtight container or wrapping it in a vacuum-sealed wrap. Thaw it at room temperature until it softens when you’re ready to eat it.

Pumpkin Torte Tips

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Can you make a vegan version of this pumpkin torte recipe?

You can easily make some simple substitutions if you’re interested in preparing this as a vegan dessert. For the graham cracker crust, you can use vegan butter instead of regular butter. In the cream cheese filling, opt for vegan cream cheese and replace the eggs with a mixture of cornstarch and coconut milk. Choose coconut milk over evaporated milk for the pumpkin filling and omit the eggs. Lastly, remember to use vegan whipped cream for the topping.

Why doesn’t this pumpkin torte recipe call for a water bath?

The water bath prevents the cheesecake filling from overcooking, resulting in a creamy texture. You don’t need a water bath in this recipe because we whip the cream cheese enough to ensure it will be smooth once baked in the oven.

How do you know when the pumpkin torte is finished baking?

You will know the pumpkin torte is ready when the cheesecake filling begins to set in the oven and the edges turn golden brown.