Pumpkin Pumpkin Nut Torte Recipes

PUMPKIN TORTE

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.

POTLUCK PUMPKIN TORTE

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.

PUMPKIN PUMPKIN NUT TORTE

Steps:

• 1. First pre-heat the oven to 350F. Then grease & flour two 9 inch round cake pans. Reserve 1 cup of the canned pumpkin & set aside.
• 2. Next in a large bowl beat the remaining pumpkin & all the remaining cake ingredients with an eletric mixer on low speed for about 30 sec. Make sure to scrape down the bowl occaionally. Then divide the batter evenly between the 2 pans.
• 3. Then bake for about 25 to 30 mins or until toothpick comes out clean. Let cakes cool for about 10 mins. Then remove from the pans to a cooling rack to fully cool for about an hour.
• 4. Next in a large chilled bowl beat all of the pumpkin cream ingredients except the reserved pumpkin on high speed until stiff. Then slowly mix in the reserved pumpkin. Then set 1-1/3 cups.
• 5. Then place one cake layer rounded side down on the serving plate. Spread with 1-1/2 cups pumpkin cream. Then top with the second cake rounded side up. SPread the remaining pumpkin cream on the top. Sprinkle with the nuts. Refrigerate for about 1 hour before serving.

PUMPKIN TORTE II

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.

PUMPKIN-HAZELNUT TORTE

Steps:

• Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
• In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
• Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.

EASY PUMPKIN TORTE

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.

PUMPKIN TORTE

Steps:

• 1. Crust: In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish.
• 2. Cream cheese filling: In a large mixing bowl, beat the cream cheese until smooth. Beat in a sugar and eggs until fluffy. Pour over the crust and bake at 350° for 20 minutes or until set. Allow to cool.
• 3. PUMPKIN PIE FILLING: In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture thickens. Remove from heat. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Over low heat, stir the gelatin until it is dissolved completely. Stir in the pumpkin mixture, allow to cool. Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy. Fold into the pumpkin mixture. Pour pumpkin mixture over the cream cheese layer. Top with a layer of whipped cream topping. Refrigerate for at least 4 hours or until completely set.

PUMPKIN TORTE

Steps:

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

PUMPKIN FUDGE TORTE

Steps:

• Heat oven to 325 degrees. Butter an 8-inch springform pan.
• Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.
• In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.
• Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
• Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn't wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.
• Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners' sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.
• Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners' sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.
• Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.