Frozen Pumpkin Torte
Indulge in the rich and creamy layers of this Frozen Pumpkin Torte, a no-bake dessert that’s as stunning as it is delicious. Perfect for fall gatherings or holiday feasts, this elegant treat combines a buttery graham cracker crust, a velvety cream cheese layer, and a spiced pumpkin mousse for the ultimate seasonal flavor experience. With aromatic hints of cinnamon, nutmeg, and ginger, each bite captures the essence of autumn. Topped with optional crunchy pecans for added texture, this make-ahead dessert saves time in the kitchen while impressing your guests. Ideal for pumpkin lovers and those seeking a chilled alternative to classic pies, this torte is sure to become a new fall favorite.
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Recipe Information
Ingredients
- 1.5 cups (crushed) graham crackers
- 0.5 cups (melted) unsalted butter
- 2 tablespoons granulated sugar
- 8 ounces (softened) cream cheese
- 1.25 cups powdered sugar
- 1 teaspoon vanilla extract
- 1.25 cups pumpkin puree
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1.5 cups heavy whipping cream
- 0.5 cups chopped pecans (optional)
Instructions
In a medium mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Stir until the mixture resembles damp sand.
Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to create the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Divide this mixture evenly into two separate bowls.
To one bowl of the cream cheese mixture, add the pumpkin puree, cinnamon, nutmeg, and ginger. Mix until well combined and smooth.
Using an electric hand mixer or stand mixer, whip the heavy whipping cream in a separate bowl until stiff peaks form.
Gently fold half of the whipped cream into the plain cream cheese mixture and the other half into the spiced pumpkin mixture.
Pour the plain cream cheese mixture over the prepared crust and spread it evenly with a spatula.
Carefully spoon the pumpkin cream cheese mixture on top of the plain layer and spread gently to smooth the surface.
If desired, sprinkle chopped pecans on top for added texture and flavor.
Cover the pan tightly with plastic wrap and place it in the freezer for at least 6 hours or until fully set.
To serve, remove the torte from the springform pan. Let it sit at room temperature for 5-10 minutes to soften slightly before slicing and serving.
Nutrition Facts
Calories |
4589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.6 g | 467% | |
| Saturated Fat | 183.3 g | 917% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 234.0 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
