Pumpkin Torte II

Pumpkin Torte II


"This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts."
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5 h 5 m servings 483 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  2. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
  3. Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
  4. In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
  5. Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
  6. In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.


  1. 26 Ratings

Most helpful positive review

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.

Most helpful critical review

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 othe...

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.

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 ru...

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 a...

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. ...

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 o...

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, s...

Absolutely the best pumpkin dessert I've ever eaten. My sister served this and she had used cinnamon graham crackers for the crust and topped it with candied walnuts. Delish.

I don't like regular pumpkin pie. This is very good. Even my two daughters liked it.