PUMPKIN TORTE
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. -Trixie Fisher, Piqua, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
Nutrition Facts : Calories 476 calories, Fat 24g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE PUMPKIN CHIFFON DESSERT
When pumpkin season rolls around, I like to find new ways to enjoy it in almost all my cooking. This creamy dessert feels so festive this time of year-;it gives you classic pumpkin pie flavor with just a kiss of orange. -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Add pumpkin, 1/2 cup sugar, milk, orange zest, salt, cinnamon, nutmeg and ginger. Heat over low heat, stirring until gelatin and sugar are completely dissolved., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; refrigerate 1 hour or until chilled., In a small heavy saucepan, combine egg whites and remaining sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°, 12-15 minutes. Remove from heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, serve with whipped topping and cinnamon.
Nutrition Facts : Calories 204 calories, Fat 3g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN CHIFFON DESSERT
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
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
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
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
PUMPKIN CHIFFON PIE
You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)
Provided by Carla A. Lightsey, Houston, Texas
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the gelatin and water in a small bowl, and set aside.
- In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
- In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
- In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g
CLASSIC PUMPKIN CHEESECAKE
A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
- Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
- Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
- Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.
EASY PUMPKIN TORTE
Make and share this Easy Pumpkin Torte recipe from Food.com.
Provided by Jane from Ohio
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees.
- Combine crust ingredients.
- press into a 13" x 9" pan.
- Beat chrem cheese and sugar together.
- Add eggs and beat again.
- pour cream cheese layer over crust
- bake at 350 degrees.
- for 20 minutes.
- cool.
- mix pudding,.
- milk,.
- pumpkin,
- and cinnamon together.
- add 1 (8oz) cool whip.
- put on top of baked layer.
- top with remaining 8 oz of cool whip.
- Refridgerate.
LAYERED PUMPKIN DESSERT
Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!-Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
Nutrition Facts : Calories 370 calories, Fat 21g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 275mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
CHIFFON PUMPKIN PIE
For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, Osmond, Nebraska
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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.
Provided by Karie
Categories Fruits and Vegetables Vegetables Squash
Time 5h5m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 53.2 g, Cholesterol 125 mg, Fat 27.5 g, Fiber 1.6 g, Protein 8.6 g, SaturatedFat 12.9 g, Sodium 582.1 mg, Sugar 44 g
More about "pumpkin chiffon torte recipes"
PUMPKIN CHIFFON PIE - 2 COOKIN MAMAS
From 2cookinmamas.com
PUMPKIN CHIFFON PIE RECIPE - HOW TO MAKE PUMPKIN CHIFFON PIE
From delish.com
LIGHT & AIRY PUMPKIN CHIFFON PIE - HOUSE OF NASH EATS
From houseofnasheats.com
PUMPKIN CHIFFON PIE - BETTER HOMES & GARDENS
From bhg.com
PUMPKIN CHIFFON PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
80 PUMPKIN DESSERTS YOU'LL FALL FOR | MYRECIPES
From myrecipes.com
PUMPKIN CHIFFON TORTE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PUMPKIN PECAN STREUSEL TORTE - ONCE UPON A CHEF
From onceuponachef.com
CREAM CHEESE PUMPKIN TORTE RECIPE - RECIPETIPS.COM
From recipetips.com
PUMPKIN CHIFFON TORTE RECIPE - RECIPES.COM.CO
From recipes.com.co
PUMPKIN CHIFFON TORTE - RECIPES
From recipes.com.co
PUMPKIN CHIFFON TORTE RECIPE | BOTTOMLESS BITES
From deputydogs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love