Pumpkin Torte
Indulge in the ultimate autumn dessert with this luscious Pumpkin Torte, a show-stopping layered treat that combines the warm, spiced flavors of pumpkin with a buttery pecan crust and creamy whipped topping. Perfect for fall gatherings or holiday feasts, this decadent torte features smooth layers of spiced pumpkin-pudding and sweetened cream cheese, all resting on a golden, nutty base. With just 30 minutes of prep time and a few hours in the fridge to chill, this no-fuss dessert is as easy to make as it is to impress. Adorned with a sprinkle of cinnamon or a handful of chopped pecans, each bite delivers a delightful medley of rich textures and cozy flavors. Whether you're entertaining guests or satisfying your sweet tooth, this pumpkin torte recipe is sure to be a seasonal favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter
- 0.75 cups Pecans
- 8 ounces Cream cheese
- 1 cup Powdered sugar
- 8 ounces Frozen whipped topping (thawed)
- 15 ounces Canned pumpkin puree
- 1 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 2 packages Vanilla pudding mix (instant)
- 3 cups Milk
Instructions
Preheat your oven to 350°F (175°C).
Finely chop the pecans. In a mixing bowl, combine the all-purpose flour, unsalted butter, and pecans to create a crumbly mixture.
Press the mixture evenly into the bottom of a 9x13-inch baking dish to form a crust. Bake for 15 minutes or until lightly golden, then allow the crust to cool completely.
In a medium bowl, beat the cream cheese and powdered sugar together until smooth. Fold in half of the whipped topping and spread this mixture evenly over the cooled crust.
In another mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, and ground nutmeg. Mix until well blended.
In a separate bowl, prepare the vanilla pudding mix by whisking the pudding packages with the milk until thick and smooth.
Add the pumpkin mixture to the pudding, stirring well until fully combined. Spread the pumpkin-pudding mixture over the cream cheese layer.
Top the torte with the remaining whipped topping, spreading it evenly. For garnish, you can sprinkle extra ground cinnamon or chopped pecans on top.
Refrigerate the torte for at least 4 hours, or preferably overnight, to allow the layers to set.
Once chilled, slice the torte into squares, serve, and enjoy!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 47.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 215 mg | 5% | |
*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.
