Pumpkin Chiffon Torte Pampered Chef Recipes

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PUMPKIN CHIFFON DESSERT



Pumpkin Chiffon Dessert image

A nice alternative to traditional pie, this layered pumpkin dessert is a big hit during the holidays. I get many requests to bring it to gatherings.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 14

1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 eggs
TOPPING:
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1/4 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed, divided
1/4 cup chopped pecans, optional

Steps:

  • In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 286 calories, Fat 16g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CHIFFON TORTE - PAMPERED CHEF



Pumpkin Chiffon Torte - Pampered Chef image

I received an email this morning from my Pampered Chef consultant with this listed as a featured recipe for this time of year. The directions include the Pampered Chef products that can be used in making this recipe. The cooking time listed is for the refrigeration time.

Provided by senseicheryl

Categories     < 60 Mins

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

20 gingersnap cookies, finely chopped
1 tablespoon fat-free margarine
1/2 cup skim milk
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup sugar
1 (12 ounce) can solid pack pumpkin
1 (8 ounce) container light whipped topping, frozen but thawed out
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • Lightly spray a Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.
  • Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.
  • Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve®.

Nutrition Facts : Calories 147.8, Fat 4.3, SaturatedFat 2.9, Cholesterol 0.6, Sodium 297.1, Carbohydrate 25.2, Fiber 0.5, Sugar 15.5, Protein 2.9

POTLUCK PUMPKIN TORTE



Potluck Pumpkin Torte image

A local newspaper featured this potluck-friendly recipe years ago. A creamy alternative to pumpkin pie, it quickly became one of my favorites. -Peggy Shea, Lowell, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 15

1-2/3 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
PUMPKIN FILLING:
2 envelopes unflavored gelatin
1/2 cup cold water
1 can (30 ounces) pumpkin pie filling
1 can (5-1/2 ounces) evaporated milk
2 large eggs, lightly beaten
TOPPING:
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

Nutrition Facts : Calories 413 calories, Fat 24g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 296mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

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