Pumpkin Torte - A Perfect Fall Dessert!

Total Time: 30 min Bake: 25 min + chilling Makes: 15 servings


  • 1 2/3 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted

Cream Cheese Filling:

  • 2 (8 oz) packages cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs, lightly beaten

Pumpkin Filling

  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 (30 oz) can pumpkin pie filling
  • 1 can (5 1/2 oz) evaporated milk
  • 2 eggs, lightly beaten


  • 1 carton (12 oz) frozen whipped topping, thawed


  • In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13-in. x 9-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 at 350° for 25-30 minutes or until center is almost set.
  • 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.