• Prep Time: 35 mins
  • Cooking Time: 40 mins
  • Serves: 12

Easy Pumpkin Torte

  • Recipe Submitted by on

 Ingredients List

  • 2 sleeves of graham crackers
  • 1½ cups sugar, divided
  • ½ cup butter (1 stick), melted
  • 5 eggs (3 of which will be separated into yolks and whites)
  • 1 package (8 ounces) cream cheese
  • 2 cups pumpkin puree (not pumpkin pie mix)
  • ½ cup milk
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 envelopes unflavored gelatin (we use Knox brand, found near the Jello. There are usually 4 envelopes in a small box.)
  • ¼ cup, plus 2 tablespoons powdered sugar
  • 1 cup heavy whipping cream
  • ½ teaspoon vanilla extract


Preheat oven to 375 degrees.
Place graham crackers in a large resealable bag. Using a rolling pin or a can, crush the graham crackers into fine crumbs. (You could also use a food processor.)
Place crumbs in a large bowl and mix in ½ cup of sugar. Drizzle in melted butter and mix well.
Pour crust mixture into the bottom of a 9x13 inch baking dish and press down to form an even layer.

Cheese Layer
In a medium bowl, combine 2 whole eggs and ½ cup of sugar. Using a handheld mixer, or stand mixer, beat on low speed until combined. Add the softened cream cheese and continue to beat until smooth and fluffy. Spread evenly over the graham cracker crust. Bake for 20 minutes in a 375 degree oven. Remove from the oven and let it cool completely.

Pumpkin Layer
In a medium sauce pan, combine pumpkin, 3 egg yolks (set aside egg whites), remaining ½ cup of sugar, ½ cup of milk, salt, and pumpkin pie spice. Turn the stove to medium-low heat and cook the pumpkin mixture for 15-20 minutes, stirring frequently.
Dissolve the 2 envelopes of gelatin in ½ cup of hot water and stir vigorously until smooth. Add the dissolved gelatin to the pumpkin mixture in the sauce pan and stir to combine. Let the mixture cool to room temperature before proceeding.
Using a handheld mixer or stand mixer, beat the 3 remaining egg whites until soft peaks form. Add in ¼ cup of powdered sugar and beat until stiff peaks form.
Fold the egg white mixture into the pumpkin mixture. Spread over the cooled cheese layer and place the pan in the refrigerator to set. The torte can be made a few days ahead of time up to this point. Add the whipped cream layer before serving.

Whipped Cream Layer
Using a handheld mixer or stand mixer, beat 1 cup heavy whipping cream, remaining 2 tablespoons of powdered sugar and vanilla to stiff peaks. Spread on top of the pumpkin layer.

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