Pumpkin Torte

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pumpkin torte. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pumpkin Torte is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Pumpkin Torte is something that I’ve loved my whole life. They are nice and they look wonderful.

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 recipe, we must first prepare a few components. You can have pumpkin torte using 12 ingredients and 4 steps. Here is how you cook that.

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The ingredients needed to make Pumpkin Torte:
  1. Prepare 1 box yellow cake mix
  2. Prepare 15 oz can solid-pack pumpkin
  3. Get 1⁄2 cup milk
  4. Make ready 4 eggs
  5. Prepare 1⁄3 cup butter, softened
  6. Take 1 tsp pumpkin pie spice
  7. Take 8 oz cream cheese, softenef
  8. Make ready 1 cup confectioners sugar
  9. Make ready 1⁄2 tsp pumpkin pie spice
  10. Prepare 16 oz frozen whipped topping, thawed
  11. Take 1⁄4 cup caramel ice cream topping
  12. 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.

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Instructions to make Pumpkin Torte:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

So that’s going to wrap it up for this special food pumpkin torte recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!