Pumpkin Cheese Torte Recipe

Name: Pumpkin Cheese Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. cream cheese; 1 c. powdered sugar; 1 pkg. Cool Whip; 2 c. flour; 1 c. butter or margarine; 1 c. pecans, finely chopped; 1 small pkg. instant vanilla pudding; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. ginger; 1 c. chilled pumpkin; 1/4 c. water; 1/2 c. milk; 2 egg whites; 1/4 c. sugar; 1 oz. Cool Whip

Servings: persons

8 oz. cream cheese
1 c. powdered sugar
1 pkg. Cool Whip
2 c. flour
1 c. butter or margarine
1 c. pecans, finely chopped
1 small pkg. instant vanilla pudding
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. chilled pumpkin
1/4 c. water
1/2 c. milk
2 egg whites
1/4 c. sugar
1 oz. Cool Whip

1
Cream together cream cheese, powdered sugar and Cool Whip. Pour over crust of flour, butter or margarine and pecans.
2
Press in pan, 9 x 13 x 2-inch.
3
Bake 25 minutes.
4
Combine pudding, pumpkin, milk and water.
5
Beat 3 minutes.
6
Beat egg whites until foamy.
7
Add sugar; beat until stiff.
8
Fold in pumpkin mixture. Spoon over cheese mixture.
9
Top with whipped topping.
10
Chill at least 3 hours.

1901

kcal

Calories

118

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 oz. cream cheese, 1 c. powdered sugar, 1 pkg. Cool Whip, 2 c. flour, and more.

Yes, Pumpkin Cheese Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheese Torte

How did you like this recipe?

Frequently Asked Questions