"This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts." — Karie
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graham cracker crumbs
cream cheese, softened
1 (15 ounce) can
2 (.25 ounce) packages
1 (8 ounce) container
frozen whipped topping, thawed
I loved this but did not want to serve raw egg so I substituted the egg whites in to the Pumpkin mixture with half a 8 oz, container of Cool Whip. It was just perfect.
We weren't a big fan of this - I don't know if it's because I used freshly cooked instead of canned pumpkin, but the top didn't solidify well and the flavors didn't really seem to mix. Glad others like it - I'll not be trying it again.
Made this for a potluck at work and it was absolutly great! When you put it in the refrigerator it's real liquidy and I was worried it wouldn't gel, but it turned out finet! And it didn't get runny after sitting out for hours.
Taste was wonderful! Many compliments.
Absolute heaven!!! I love this recipe, it is sooooo much better than pumpkin pie! I made it for work and they loved it, even though it serves 18 my pan was empty when it was time to go home. I am so looking forward to making this for my family for thanksgiving this year.
This is a delicious recipe, very light. One reviewer mentioned not wanting to serve raw egg, but there is no raw egg in here! You cook the pumpkin mixture on the stove.
I made this dessert for Thanksgiving and it was spectacular! It is a lot of work, but it is well worth it. The pumpkin layer was light and creamy and so much better than just plain pumpkin pie. I let it refrigerate overnight then sprinkled cinnamon sugar over the whip cream topping before serving. Excellent recipe!
I made mini tortes with this. All I did is use mini muffin tins and followed the recipe. It's fun to do a medley of mini desserts like pecan tarts, key lime tarts, and cranberry brownie bites, so people can try all of them. When presented on a tierd display, they look ravishing.
This recipe was very easy to follow. I did however change a little bit as I can not have regular sugar. What I did was in place of the sugar I use Agave Nectar so the portion was for 3/4 cup of sugar I used 7TBSP +1 1/2 tsp of agave because of the liquid I reduced the milk down to 3 oz. Like another I used cool whip in place of the egg whites. I also only used the microwave to heat up the pumpkin mixture since I didn't have to melt the sugar but wanted to cook the egg yolk some. I use the Agave as it has a very low glycemic index level and it good for diabetics. It also has a very long shelf life as it doesn't crystallize. My family loves it a lot it will be one recipe that I will use a lot
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Torte II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 248
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