Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, pumpkin torte. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pumpkin Torte is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Pumpkin Torte is something which I have loved my entire life.
Find Deals on Pumkin Pie Filling in Baking Supplies on Amazon. In a small bowl, combine the crumbs, sugar and butter. This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.
To begin with this particular recipe, we have to first prepare a few components. You can cook pumpkin torte using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Torte:
- Get 1 box yellow cake mix
- Get 15 oz can solid-pack pumpkin
- Prepare 1/2 cup milk
- Get 4 eggs
- Take 1/3 cup butter, softened
- Prepare 1 tsp pumpkin pie spice
- Take 8 oz cream cheese, softenef
- Get 1 cup confectioners sugar
- Get 1/2 tsp pumpkin pie spice
- Prepare 16 oz frozen whipped topping, thawed
- Get 1/4 cup caramel ice cream topping
- Make ready 1/3 cup chopped pecans, toasted
Cook and stir until mixture is thickened; remove from the heat. In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. With a cakey pecan crust, pumpkin pie filling, and crunchy oat streusel topping, this torte is an easy and elegant alternative to more time-consuming holiday desserts, like Pumpkin Pie or Pumpkin Cheesecake.
Instructions to make Pumpkin Torte:
- In a large mixing bowl, mix together cake mix, pumpkin, milk, eggs, butter, and 1 tsp pumpkin pie spice. Beat for 2 minutes. Pour into two greased and floured 9-inch cake pans.
- Bake at 350° for 20-25 minutes. Cool for ten minutes before removing from pans to wire racks to cool completely. I try and bake my cakes the day before, after completely cooled I store in refrigerator until the next day, chilling makes cutting easier.
- Beat the cream cheese in a large bowl until fluffy. Add confectioners sugar and remaining pumpkin and pumpkin pie spice and beat until smooth. Fold in whipped topping.
- Cut each cake horizontally into two layers. A long serrated bread knife works well. Place bottom layer on a plate, spread 1/4 of the filling. Repeat until all layers are finished. Drizzle with caramel topping and sprinkle with pecans. Store in refrigerator.
Cook and stir over low heat until sugar is dissolved. With a cakey pecan crust, pumpkin pie filling, and crunchy oat streusel topping, this torte is an easy and elegant alternative to more time-consuming holiday desserts, like Pumpkin Pie or Pumpkin Cheesecake. The recipe comes from Linda Grimes, a South Lake Tahoe restaurateur and also one of my readers. Layered Pumpkin Dessert Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal.
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