Pumpkin Torte Recipe – A Creamy, Spiced Dessert That Melts in Your Mouth
Layers of fluffy pumpkin filling, velvety cream, and buttery crumbs come together in this irresistible fall dessert. It’s the perfect mix of cozy flavors and elegant presentation!
Pumpkin torte is a beloved holiday classic that combines the warmth of pumpkin pie with the light, layered texture of a torte. Popular at Thanksgiving gatherings and family celebrations, this dessert always earns rave reviews for its beautiful look and crowd-pleasing flavor.
Unlike traditional pies, a pumpkin torte feels a little more special—almost like a cheesecake and pumpkin dessert rolled into one. You’ll love how easy it is to make ahead, and how quickly it disappears once it’s served!
Why You’ll Love This Recipe
- Beautifully layered – Impress your guests with a dessert that looks as stunning as it tastes.
- Creamy & spiced – A perfect balance of rich creaminess and warm pumpkin spice.
- Make-ahead friendly – Chill it overnight for a stress-free holiday dessert.
- Crowd-pleasing – A guaranteed favorite for Thanksgiving, potlucks, or fall get-togethers.
- Simple ingredients – Uses pantry staples with no complicated steps.
Pumpkin Torte Recipe
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs or crushed gingersnaps for extra spice
- ½ cup unsalted butter melted
- 2 tbsp sugar
- For the Pumpkin Layer:
- 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- ¾ cup sugar or coconut sugar for a natural swap
- 2 tsp pumpkin pie spice or 1½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp cloves
- ½ tsp salt
- 2 large eggs
- 1 cup evaporated milk or half-and-half for a richer flavor
- For the Cream Layer:
- 8 oz cream cheese softened (can use Neufchâtel for lighter option)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tub 8 oz whipped topping (or homemade whipped cream)
- Optional Garnish:
- Extra whipped cream
- Crushed pecans walnuts, or gingersnaps
- Dusting of cinnamon or nutmeg
Instructions
- Preheat & Prep – Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- Make the Crust – In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and resemble wet sand. Press firmly into the bottom of the prepared dish to form a crust. Bake for 8–10 minutes, until lightly golden and fragrant. Cool slightly.
- Prepare Pumpkin Layer – In a large bowl, whisk together pumpkin puree, sugar, pumpkin spice, salt, eggs, and evaporated milk until smooth. Pour over the cooled crust.
- Bake – Bake for 35–40 minutes, or until the pumpkin layer is set (a knife inserted in the center should come out mostly clean). Allow to cool completely to room temperature.
- Make Cream Layer – In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Fold in whipped topping gently until fully combined.
- Assemble – Spread the cream cheese mixture evenly over the cooled pumpkin layer. Smooth the top with a spatula.
- Chill & Serve – Cover and refrigerate for at least 4 hours (or overnight) to let flavors meld and layers firm up. Garnish with whipped cream, nuts, or a sprinkle of spice before serving.
Pro Tips & Variations
Flavor Variations:
- Gingersnap Crust: Swap graham crackers for crushed gingersnaps for a spicier, festive twist.
- Nutty Crust: Add ½ cup finely chopped pecans or walnuts to the crust for extra crunch.
- Lightened-Up Version: Use Neufchâtel cheese and light whipped topping to reduce calories without losing creaminess.
Dietary Adjustments:
- Gluten-Free: Use gluten-free graham crackers or almond flour for the crust.
- Dairy-Free: Swap cream cheese with a plant-based alternative and use coconut whipped cream. For the pumpkin layer, use coconut milk instead of evaporated milk.
Storage Tips:
- Store covered in the refrigerator for up to 4 days.
- For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
Serving Suggestions
- Pair with Drinks: Pumpkin torte pairs beautifully with a hot cup of coffee, spiced chai tea, or even a glass of mulled cider. For an elegant touch, serve it with dessert wine or a pumpkin spice latte.
- Toppings to Try: Add a swirl of whipped cream, a drizzle of caramel sauce, or a sprinkle of toasted pecans for extra indulgence. A dusting of cinnamon or nutmeg adds a cozy finishing touch.
- Occasions:
- Holidays: A standout dessert for Thanksgiving, Christmas, or Friendsgiving.
- Dinner Parties: Impressive enough for guests, but simple enough to prepare ahead.
- Weeknight Treats: Make on Sunday, then enjoy chilled slices throughout the week.
- Potlucks & Gatherings: Travels well when chilled, making it perfect for sharing.
Frequently Asked Questions
Can I make this pumpkin torte ahead of time?
Yes! In fact, it’s even better when made ahead because the flavors develop and the layers set. Prepare it the night before and let it chill until serving.
Can I freeze pumpkin torte?
Absolutely. Freeze individual slices by wrapping them tightly in plastic wrap and foil. Store up to 2 months. Thaw overnight in the fridge before serving.
What’s the best way to store leftovers?
Keep covered in the refrigerator for up to 4 days. For best texture, enjoy within the first 2–3 days.
Can I use fresh pumpkin instead of canned?
Yes! Just roast, mash, and strain fresh pumpkin until smooth and thick. Use the same measurement (15 oz = about 1¾ cups).
