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Velma’s Pumpkin Torte

For a perfect fall treat, I make this torte. Its wonderful pumpkin flavor will be loved by everyone who tries it.—Velma Gouldie, Esbon, Kansas
  • Total Time
    Prep: 25 min. Bake: 20 min. + chilling
  • Makes
    12-15 servings

Ingredients

  • CRUST:
  • 1-1/2 cups crushed graham crackers
  • 1/3 cups sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 2 large eggs
  • 3/4 cup sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 large egg yolks
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional whipped topping

Directions

  • Combine crust ingredients; press into a 13x9-in. baking pan. In a bowl, combine the eggs, sugar and cream cheese. Beat until smooth. Spread over crust. Bake at 350° for 20-25 minutes or until top appears set. Cool on a wire rack.
  • Meanwhile, combine the pumpkin, egg yolks, milk, sugar, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat.
  • Dissolve gelatin in water; add to saucepan. Fold in whipped topping. Spread over cooled torte; chill. Garnish with whipped topping. Torte keeps well for several days in the refrigerator.
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