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Pumpkin Torte with Nut Topping

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 8-10
Something differnt from your typical pumpkin pie for Thanksgiving, a delicious spiced pumpkin torte with a crunchy nut topping..............Diana

8 large eggs
1 ( 29-ounce ) can pumpkin
1 ( 14-ounce ) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
Nut Topping (see below)

Preheat oven to 350° F. In large mixing bowl,beat eggs; add remaining ingredients except Nut Topping. Mix well. Pour into lightly greased 9-inch springform pan. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly; remove side of pan. Sprinkle with Nut Topping. Refrigerate leftovers.

Nut Topping:
In heavy skillet, brown 1/2 cup chopped almonds, 1/4 cup chopped pecans, 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract in 2 tablespoons margarine or butter.

Serves 8-10.

Source: DianasDesserts
Date: September 28, 2002


Reviewer: Christa
I made this. I really liked that there was no flour/crust in the recipe (I have a gluten-free child). The texture was very moist and sponge-like, without being too firm. It was not too sweet. My guests liked it a lot. I only used 6 real eggs and substituted egg-replacer for the other two eggs and that worked well. Whipped cream on top was good also. I used mostly finely chopped nuts (just had a coffee grinder) with a few coarsely chopped ones, and used hazelnuts, cashews and almonds, since that is what I had and it worked well. Oh, when the torte baked, initially it was very puffy, then sank, leaving a ridge around the outer 1.5 inch edge and a lower section in the middle. It worked well to put the nut mixture in the middle. Wait for both the nut mixture and torte to cool before doing so, at least I thought it best.


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