Best 2 Pumpkin Chiffon Torte Recipes

Indulge in the delectable union of pumpkin and cream cheese with our tantalizing Pumpkin Chiffon Torte! This autumnal delight features layers of fluffy chiffon cake, velvety pumpkin mousse, and a luscious cream cheese filling. Each bite offers a harmonious blend of sweet pumpkin and tangy cream cheese, perfectly complemented by a graham cracker crust.

In addition to the classic Pumpkin Chiffon Torte, we've also included variations to cater to diverse palates and dietary preferences. Discover the gluten-free Pumpkin Chiffon Torte, crafted with almond flour and coconut flour for a grain-free indulgence. For those seeking a vegan alternative, the Vegan Pumpkin Chiffon Torte offers a plant-based version made with almond milk, coconut cream, and silken tofu.

For a delightful individual serving, try our Mini Pumpkin Chiffon Tarts, featuring a graham cracker crust filled with pumpkin mousse and topped with a dollop of cream cheese frosting. And if you're craving a no-bake treat, our No-Bake Pumpkin Chiffon Torte is the perfect choice, featuring a creamy pumpkin filling nestled on a graham cracker crust.

With step-by-step instructions and helpful tips, these recipes will guide you in creating a stunning and delicious Pumpkin Chiffon Torte that will impress your family and friends. Whether you prefer the classic version or a variation that suits your dietary needs, these recipes offer something for everyone to enjoy.

Here are our top 2 tried and tested recipes!

PUMPKIN CHIFFON TORTE - PAMPERED CHEF

Pumpkin Chiffon Torte - Pampered Chef image

I received an email this morning from my Pampered Chef consultant with this listed as a featured recipe for this time of year. The directions include the Pampered Chef products that can be used in making this recipe. The cooking time listed is for the refrigeration time.

Provided by senseicheryl

Categories < 60 Mins

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

20 gingersnap cookies, finely chopped
1 tablespoon fat-free margarine
1/2 cup skim milk
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup sugar
1 (12 ounce) can solid pack pumpkin
1 (8 ounce) container light whipped topping, frozen but thawed out
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

Lightly spray a Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.
Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.
Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve®.

Nutrition Facts : Calories 147.8, Fat 4.3, SaturatedFat 2.9, Cholesterol 0.6, Sodium 297.1, Carbohydrate 25.2, Fiber 0.5, Sugar 15.5, Protein 2.9

PUMPKIN CHIFFON TORTE

Pumpkin Chiffon Torte image

"After a sumptuous holiday meal, this light and tasty dessert is perfect," notes Lynn Kumm of Osmond, Nebraska.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter, melted
2 enveloped unflavored gelatin
1/2 cup milk
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, optional

Steps:

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. If desired, garnish with additional whipped topping.

Nutrition Facts : Calories 138 calories, Fat 5g fat, Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate, Fiber 2g protein.

Tips:

Make sure the cream cheese and butter are softened to room temperature before you start baking. This will help them blend together smoothly and create a creamy filling.
If you don't have a food processor, you can use a blender to make the graham cracker crust. Just be sure to pulse it until the crumbs are fine and evenly textured.
To make the pumpkin puree, you can either use canned pumpkin or roast your own pumpkin. If you're using canned pumpkin, be sure to drain it well before using it.
When you're measuring the flour, be sure to spoon it into the measuring cup and level it off with a knife. Scooping the flour directly from the bag can result in too much flour being used, which can make the crust dry and crumbly.
Don't overbeat the egg whites when you're making the filling. Overbeaten egg whites can make the filling tough and rubbery.
Bake the torte in a water bath. This will help to prevent the torte from cracking and will also help it to bake evenly.
Let the torte cool completely before you serve it. This will help the filling to set and will also make it easier to slice.

Conclusion:

Pumpkin Chiffon Torte is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. With its creamy pumpkin filling, graham cracker crust, and fluffy whipped topping, this torte is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, be sure to give Pumpkin Chiffon Torte a try.