Pumpkin Pudding Torte Recipe

Name: Pumpkin Pudding Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Flour; 1 whole Stick Butter, Partially Melted; 8 ounces, weight Block Light Cream Cheese, Softened; 16 ounces, weight Container Of Light Cool Whip, Thawed; 1 Tablespoon Sugar; 5-1/8 ounces, weight Package Of Sugar Free Jello Instant Vanilla Pudding; 3 cups Nonfat Milk; 3/4 cups Canned Pumpkin; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 1 teaspoon Vanilla Extract

Servings: persons

1-1/2 cup Flour
1 whole Stick Butter, Partially Melted
8 ounces, weight Block Light Cream Cheese, Softened
16 ounces, weight Container Of Light Cool Whip, Thawed
1 Tablespoon Sugar
5-1/8 ounces, weight Package Of Sugar Free Jello Instant Vanilla Pudding
3 cups Nonfat Milk
3/4 cups Canned Pumpkin
1/2 teaspoons Ground Ginger
1/2 teaspoons Cinnamon
1/2 teaspoons Nutmeg
1 teaspoon Vanilla Extract

1
Mix together flour and butter in a small bowl with your hands until crumbly. Press into the bottom of a 13x9 pan, preferably glass. Bake at 350 degrees (F) for 20-25 minutes or until golden brown. Put to the side to cool.
2
To make the cream cheese layer: use a hand mixer to cream softened cream cheese and 1/3 of the container of Cool Whip. Sweeten it with 1 tablespoon of sugar. Whip until fluffy and set aside.
3
To make the pudding: whisk together the pudding mix and milk for 2-3 minutes. Add pumpkin, ginger, cinnamon and nutmeg. Stir. Add 1/3 container of Cool Whip and combine. Put in the refrigerator until you're ready to assemble the torte.
4
Once the crust is completely cooled, dot the cream cheese mixture around the crust. Use a small metal spatula to carefully spread the mixture around the crust. Keep working with it until it's all spread. Then pour pumpkin pudding over the cream cheese layer. Smooth. Top the torte off with the remaining 1/3 of Cool Whip mixed with vanilla. Spread until smooth and the Cool Whip covers the whole torte. Wrap it in plastic wrap and refrigerate for at least 1 hour, or overnight.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1-1/2 cup Flour, 1 whole Stick Butter, Partially Melted, 8 ounces, weight Block Light Cream Cheese, Softened, 16 ounces, weight Container Of Light Cool Whip, Thawed, and more.

Yes, Pumpkin Pudding 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.

That's it — enjoy your meal!

Pumpkin Pudding Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions