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Pumpkin Torte

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“This is a traditional Thanksgiving recipe from my boyfriend's family. It is lighter and fluffier than pumpkin pie, and now I make it for our family every year. Be very careful pressing down the graham cracker crust, or it will come out much too hard; in fact you might not want to at all.”
READY IN:
1hr 20mins
SERVES:
6-8
YIELD:
1 large torte
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
  2. Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
  3. Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
  4. Cool to room temp.
  5. Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
  6. Remove from heat.
  7. Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
  8. Cool to room temperature.
  9. Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
  10. Gently fold into pumpkin mixture.
  11. Fill cake pan with pumpkin mixture; chill and serve with whipped cream.

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