Best 8 Pumpkin Torte Ii Recipes

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Indulge in a delectable symphony of flavors with our Pumpkin Torte II, a culinary masterpiece that elevates the classic pumpkin pie to new heights. This extraordinary dessert features a velvety pumpkin filling nestled within a flaky, buttery crust, topped with a delicate layer of whipped cream. The harmonious blend of warm spices, such as cinnamon, nutmeg, and ginger, dances on the palate, creating a captivating and comforting experience.

Accompanying the Pumpkin Torte II are two additional tantalizing recipes: the Pumpkin Cheesecake Torte and the Pumpkin Crème Brûlée Torte. The Pumpkin Cheesecake Torte combines the richness of cheesecake with the delightful flavors of pumpkin, resulting in a luscious and creamy dessert. The Pumpkin Crème Brûlée Torte takes a classic French dessert to new heights, featuring a creamy pumpkin filling topped with a caramelized sugar crust. Each recipe offers a unique twist on the traditional pumpkin dessert, ensuring an unforgettable culinary journey.

Let's cook with our recipes!

PUMPKIN TORTE



Pumpkin Torte image

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. -Trixie Fisher, Piqua, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
4 large eggs
1/2 cup 2% milk
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Pecan halves, toasted

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

Nutrition Facts : Calories 476 calories, Fat 24g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.

POTLUCK PUMPKIN TORTE



Potluck Pumpkin Torte image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 15

1-2/3 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
PUMPKIN FILLING:
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 large eggs, lightly beaten
TOPPING:
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-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 until center is almost set, 25-30 minutes., 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. 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.

Nutrition Facts : Calories 413 calories, Fat 24g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 296mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE-CARAMEL PUMPKIN TORTE



Chocolate-Caramel Pumpkin Torte image

I'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious. The key is to let the cake cool completely before cutting and assembling with the frostings. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 27

1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup sour cream
1/2 cup chopped walnuts, toasted
CARAMEL FROSTING:
1/2 cup butter, softened
1/2 cup caramel sundae syrup
1 cup confectioners' sugar
1 teaspoon vanilla extract
CHOCOLATE FROSTING:
1/2 cup butter, softened
1/3 cup baking cocoa
1 cup confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract
GARNISH:
1/3 cup chopped walnuts, toasted
3 tablespoons milk chocolate English toffee bits

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla (mixture will appear curdled). Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in walnuts., Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., For caramel frosting, in a small bowl, beat butter and sundae syrup until fluffy. Add confectioners' sugar and vanilla; beat until smooth., For chocolate frosting, in a small bowl, beat butter and cocoa until fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth., Trim cake edges; cut widthwise into fourths. Place one layer on a serving plate; top with half of the chocolate frosting. Top with another cake layer and top with half of the caramel frosting. Repeat layers. Sprinkle with walnuts and toffee bits. Chill until serving.

Nutrition Facts : Calories 569 calories, Fat 32g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN TORTE



Pumpkin Torte image

If you like pumpkin Pie, you will love this dessert. Enjoy...it's so good!

Provided by Cassie *

Categories     Other Desserts

Time 1h

Number Of Ingredients 20

CRUST
1 1/2 c graham cracker crumbs
1/3 c sugar
1/2 c walnuts - chopped fine
1 tsp ground cinnamon
1/3 c (5 tablespoons) butter - melted
CREAM CHEESE FILLING
12 oz cream cheese - softened
1 c sugar
3 eggs
PUMPKIN FILLING
15 oz (1 can) solid packed pumpkin
3 eggs, seperated
3/4 c sugar, divided
1/2 c milk
2 Tbsp ground cinnamon
1/2 tsp salt
1 envelope unflavored gelatin
1/4 c cold water
1 - 8 oz tub, cool whip - or make your own

Steps:

  • 1. Crust: In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish.
  • 2. Cream cheese filling: In a large mixing bowl, beat the cream cheese until smooth. Beat in a sugar and eggs until fluffy. Pour over the crust and bake at 350° for 20 minutes or until set. Allow to cool.
  • 3. PUMPKIN PIE FILLING: In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture thickens. Remove from heat. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Over low heat, stir the gelatin until it is dissolved completely. Stir in the pumpkin mixture, allow to cool. Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy. Fold into the pumpkin mixture. Pour pumpkin mixture over the cream cheese layer. Top with a layer of whipped cream topping. Refrigerate for at least 4 hours or until completely set.

PRALINE PUMPKIN TORTE



Praline Pumpkin Torte image

Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. -Esther Sinn, Princeton, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 20

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 large eggs
1-2/3 cups sugar
1 cup canola oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans, optional

Steps:

  • In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. , For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended. , Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.

Nutrition Facts : Calories 577 calories, Fat 38g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 397mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 3g fiber), Protein 6g protein.

PUMPKIN TORTE



Pumpkin Torte image

This is a traditional Thanksgiving recipe from my boyfriend's family. It is lighter and fluffier than pumpkin pie, and now I make it for our family every year. Be very careful pressing down the graham cracker crust, or it will come out much too hard; in fact you might not want to at all.

Provided by Mari6355

Categories     Dessert

Time 1h20m

Yield 1 large torte, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 cups crushed graham crackers (, about 12 long crackers)
1/3 cup granulated white sugar
1/2 cup melted butter
8 ounces cream cheese, softened
2 eggs, beaten
3/4 cup sugar
2 cups pumpkin (canned)
3 egg yolks
1/3 cup granulated white sugar
1/2 cup milk
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 cup granulated white sugar
1 envelope unflavored gelatin
3 egg whites

Steps:

  • Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
  • Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
  • Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
  • Cool to room temp.
  • Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
  • Remove from heat.
  • Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
  • Cool to room temperature.
  • Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
  • Gently fold into pumpkin mixture.
  • Fill cake pan with pumpkin mixture; chill and serve with whipped cream.

PUMPKIN FUDGE TORTE



Pumpkin Fudge Torte image

With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through with spiced pumpkin purée, is a fluffy contrast to the torte's denseness. You can make the torte two days ahead. Store it, well wrapped, in the refrigerator, then let it come to room temperature before serving.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

3/4 cup/170 grams unsalted butter (1 1/2 sticks), plus more for greasing the pan
1 1/4 cups/275 grams dark brown sugar
1/2 cup/45 grams unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters pumpkin purée (not pumpkin pie filling)
2 large eggs, at room temperature
3/4 cup/95 grams all-purpose flour
1 cup/240 milliliters heavy cream
4 tablespoons/30 grams confectioners' sugar
1/3 cup/80 milliliters pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
Pumpkin pie spice or cinnamon

Steps:

  • Heat oven to 325 degrees. Butter an 8-inch springform pan.
  • Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.
  • In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.
  • Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
  • Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn't wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.
  • Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners' sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.
  • Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners' sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.
  • Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.

EASY PUMPKIN TORTE



Easy Pumpkin Torte image

Make and share this Easy Pumpkin Torte recipe from Food.com.

Provided by Jane from Ohio

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

24 graham cracker squares
1/3 cup white sugar
1/2 cup butter (melted)
1 (8 ounce) cream cheese
3/4 cup white sugar
2 eggs
2 (3 1/2 ounce) boxes instant vanilla pudding
3/4 cup homegenized whole milk
1 (29 ounce) can libby pumpkin
2 (8 ounce) Cool Whip, divided
1 tablespoon cinnamon

Steps:

  • preheat oven to 350 degrees.
  • Combine crust ingredients.
  • press into a 13" x 9" pan.
  • Beat chrem cheese and sugar together.
  • Add eggs and beat again.
  • pour cream cheese layer over crust
  • bake at 350 degrees.
  • for 20 minutes.
  • cool.
  • mix pudding,.
  • milk,.
  • pumpkin,
  • and cinnamon together.
  • add 1 (8oz) cool whip.
  • put on top of baked layer.
  • top with remaining 8 oz of cool whip.
  • Refridgerate.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pumpkin torte.
  • Make sure your pumpkin puree is smooth. If it's lumpy, it will make your torte grainy.
  • Don't overmix the batter. Overmixing will make your torte tough.
  • Bake the torte until it is just set. Overbaking will make it dry.
  • Let the torte cool completely before serving. This will help it to set and firm up.
  • Serve the torte with whipped cream or ice cream. This will add a delicious touch of sweetness and richness.

Conclusion:

Pumpkin torte is a delicious and festive dessert that is perfect for fall gatherings. It's easy to make and can be customized to your liking. With its rich, creamy filling and flaky crust, pumpkin torte is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give pumpkin torte a try. You won't be disappointed!

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