Pumpkin Torte Recipe

Name: Pumpkin Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 1/4 c. brown sugar; 1 (3 oz.) pkg. cream cheese; 1 (16 oz.) can pumpkin; 1 tsp. pumpkin pie spice; 1 c. hot water; Cool Whip or whipped cream; 1/2 c. butter; 1/2 c. chopped nuts; 1 egg; 1 (14 oz.) can Eagle Brand milk; 1/2 tsp. salt

Servings: persons

1 c. flour
1/4 c. brown sugar
1 (3 oz.) pkg. cream cheese
1 (16 oz.) can pumpkin
1 tsp. pumpkin pie spice
1 c. hot water
Cool Whip or whipped cream
1/2 c. butter
1/2 c. chopped nuts
1 egg
1 (14 oz.) can Eagle Brand milk
1/2 tsp. salt

1
Combine flour and sugar.
2
Cut in butter until coarse like meal. Add nuts.
3
Press into 9 x 13-inch pan.
4
Bake at 350u00b0 for 20 minutes until lightly browned.
5
Soften cream cheese; beat in egg.
6
Add pumpkin, milk, spice and salt.
7
Beat until smooth.
8
Stir in hot water.
9
Pour onto baked crust.
10
Bake about 50 minutes at 350u00b0 until filling is barely set in the center.
11
Cut in squares.
12
Top with whipped cream or Cool Whip.

627

kcal

Calories

Fat

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.

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

You need 12 ingredients. The key ingredients include: 1 c. flour, 1/4 c. brown sugar, 1 (3 oz.) pkg. cream cheese, 1 (16 oz.) can pumpkin, and more.

Yes, Pumpkin 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 Torte

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