Pumpkin Torte

Prep time
30
Total Time
60
Rating
Not rated
0 ratings
Servings
12

Move over, pumpkin pie! This is the dessert to bring to your next holiday gathering. Multilayered, buttery-good and lively with cinnamon spice, it comes from Beverley Thurber of Vermont, member of an Organic Valley farm family. 

Ingredients

Directions

  1. Heat oven to 350 degrees. Combine graham cracker crumbs, 1/3 cup of the sugar and melted butter in a bowl. Stir to combine. Press the crumb mixture evenly in the bottom of a 13-by-9-by-2-inch baking pan.
  2. Combine 3/4 cup of the sugar and cream cheese in a bowl. Beat until the mixture is smooth. Beat in eggs one at a time. Spread this custard mixture over the crust. Bake until the custard is set, 20 to 25 minutes. Cool.
  3. To make the pumpkin filling: Combine pumpkin, egg yolks, milk, remaining 1/2 cup sugar, salt and cinnamon in a saucepan. Cook over medium heat, stirring constantly, just until the mixture comes to a boil. Remove saucepan from the heat.
  4. Dissolve the gelatin in the cold water in a small bowl. Stir the gelatin mixture into the pumpkin mixture. Spread this over the cooled crust. Cool off the torte to room temperature, then chill it thoroughly.
  5. Place a dollop of whipped cream on each serving.

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Comments

Annette from Florida on December 14th, 2010
When does the Custard get used?
do I put it in before the pumpkin or on top of it?

Thanks.
Angie at Organic Valley

Hi Annette, The custard gets spread onto the crust in step 2, before the pumpkin.

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