• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Pumpkin-Hazelnut Torte

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 cn (16-oz) pumpkin
  • 2 1/2 c Bisquick original baking mix
  • 1 c Sugar
  • 3/4 c Ground hazelnuts or walnuts
  • 1/4 c Shortening
  • 1 c Milk
  • 1 ts Pumpkin pie spice
  • 1 ts Vanilla
  • 2 Eggs
  • 1/2 c Chopped hazelnuts or pecans
  • Dried apricots


3/4 c Powdered sugar
1 1/2 c Whipping (heavy) cream
1/2 ts Vanilla
1/4 ts Pumpkin pie spice
1 c Reserved canned pumpkin

HEAT oven to 350 degrees. Grease and flour two round pans, 9x1-1/2 inches.
Reserve 1 cup pumpkin for Pumpkin Cream. Beat remaining pumpkin, the
baking mix, sugar, 3/4 cup ground hazelnuts, the shortening, milk, pumpkin
pie spice, vanilla and eggs in large bowl 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 from pans. Cool completely.

PREPARE Pumpkin Cream. Place one cake layer, rounded side down, on serving
plate; spread with 1/2 of Pumpkin Cream. Top with second cake layer,
rounded side up. Spread remaining Pumpkin Cream on top of cake. Garnish
with 1/2 cup chopped hazelnuts and apricots. Refrigerate 1 hour before
serving. Refrigerate any remaining cake. 12 servings.

Pumpkin Cream: Beat all ingredients except pumpkin in chilled large bowl
until stiff. Gently fold in pumpkin.

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