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Pumpkin Torte

Jessica Lynn
Move over, pumpkin pie. This pumpkin torte is what happens when pumpkin pie mingles with cheesecake; it's guaranteed to be your new fall fave!
5 from 2 votes
Course Dessert



  • 2 cups crushed cinnamon graham crackers about 16 "sheets"
  • 1 tsp cinnamon (if not using cinnamon graham crackers)
  • ½ cup butter melted
  • ½ cup sugar

Cream Cheese Layer

  • 1 8 oz cream cheese softened
  • 2 eggs
  • ¾ cup sugar

Pumpkin Layer

  • 1 15 oz can solid pumpkin not pumpkin pie filling
  • 3 eggs (divided)
  • ¾ cup sugar (divided)
  • ½ cup milk
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 envelope (Knox) gelatin


  • 1 whipped cream
  • ¼ tsp cinnamon


To Make the Crust

  • Preheat oven to 350° (180°)
  • Mix graham cracker crumbs (and cinnamon if not in the graham crackers), butter, and sugar in a bowl.
  • Pat lightly into a 9x13" pan

For the Cream Cheese Layer

  • Beat the softened cream cheese, eggs, and sugar.
  • Pour mixture on top of crust; save bowl for the next step.
  • Bake at 350° (180°) for 20 minutes. Set aside; let cool.

For Pumpkin Layer

  • In sauce pan, mix the following: pumpkin, three egg yolks (set the whites aside), 1/2 cup sugar, milk, salt, and cinnamon.
  • Cook on medium heat for about 4 minutes, or until thickened. Remove from heat.
  • Add 1 envelope of gelatin in 1/4 cup cold water; mix until completely dissolved.
  • Mix gelatin into pumpkin mixture.
  • Set aside to cool.
  • While pumpkin mixture is cooling, beat 3 egg whites (from the yolks above) until they're stiff with hard peaks.
  • Once whites are stiff, beat in 1/4 sugar.
  • Fold fluffy egg whites into pumpkin mixture. It will still be soupy, but don't worry. It'll "set" later.
  • Pour pumpkin mixture on top of cream cheese layer.

Almost Done, Promise!

  • Cover and let sit in the fridge for at least four hours—24 is best!
  • When you're ready to serve, top with whipped cream and a sprinkle of cinnamon.