Growing up, Mom made pumpkin torte a lot and it was one of my favorite desserts for fall. I was delighted to find a recipe similar to hers in an Amish cookbook, that with a few tweaks made a treat I can’t leave alone! This delicious dessert comes with a buttery graham cracker base, a creamy cheesecake layer, a fluffy pumpkin pudding layer and a topping of whipped cream and crunchy crushed pecans, although this sounds like a lot of work, each layer is really quite simple and just takes some time to chill. The topping options can be customized to your preference; you can top the torte simply with whipped cream or you can add a drizzle of caramel sauce instead of or along with the crushed pecans.
If you love pumpkin spice desserts, you may also enjoy pumpkin spiced cupcakes, Amish pumpkin custard pie or Amish pumpkin whoopie pies.
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Amish Pumpkin Torte
Ingredients
Graham Cracker Base:
- 1 1/2 cups crushed graham crackers 1 package
- 1/2 cup granulated sugar
- 1/2 cup butter melted
Cheesecake Layer:
- 12 oz. cream cheese softened
- 1 cup granulated sugar
- 3 eggs beaten
Pumpkin Pudding Layer:
- 15 oz. canned pumpkin puree
- 2 3.4 oz. packages instant vanilla pudding
- 1 cup whole milk
- 1 teaspoon pumpkin pie spice
Toppings:
- 8 oz. whipped topping Cool Whip
- crushed pecans or walnuts optional
- caramel ice cream sauce for drizzling optional
Instructions
Graham Cracker Base
- Combine crushed graham crackers with butter and sugar. Press into the bottom of a 13 by 9-inch pan ensuring no cracks remain in the bottom. Preheat oven to 350.
Cheesecake Layer:
- Blend softened cream cheese with sugar and eggs until the mixture is smooth and creamy *see note. Spread the cheesecake layer on top of the graham cracker base, then bake in the preheated oven (350) for around 20 minutes until the edges are set and the center is mostly set with just a slight jiggle left when gently shaken. Allow to cool slightly, then refrigerate for 1-2 hours until the cheesecake is cool to touch.
Pumpkin Pudding Layer:
- Blend pumpkin, pudding mixes, pumpkin pie spice and milk together for about 2 minutes or until smooth and set. If the mixture seems too stiff, a little more milk can be added. Spread the pumpkin pudding evenly over the chilled cheesecake layer.
Toppings:
- Top the pumpkin layer with dollops of whipped topping, then spread with a spatula to evenly cover the pumpkin pudding. Sprinkle crushed nuts over top and/or drizzle caramel sauce on top (optional). Serve and enjoy! Storage notes below.
Notes
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Combine crushed graham crackers with sugar and butter, then press the mixture into the bottom of a 13 by 9-inch pan, ensuring no gaps remain on the bottom. Preheat oven to 350 (F).
Combine cream cheese, sugar and eggs until the mixture is smooth and creamy (it may seem a little runny at this point). Pour the cream cheese mixture over the graham cracker base and spread with a spoon or spatula to evenly cover the base. Bake in the preheated oven for 20-25 minutes until the cheesecake is set on the centers and mostly set in the center with just a slight jiggle left. Allow the cheesecake to cool at room temperature for around 10 minutes, then chill the cheesecake in the refrigerator until it is cool to touch on the top and on the bottom of the baking dish.
Why should the cheesecake not be fully set in the center?
For a cheesecake that is not dry or crumbly, it is best to bake it just slightly underdone in the center. You do not want the cheesecake to be so wet that most of it is still jiggling when shaken lightly, but just enough for a slight wobble in the center. The cheesecake will continue to set as it cools.
Blend pumpkin with pudding, milk and pumpkin pie spice until the mixture is smooth and creamy (around 2 minutes of blending). Spread the pumpkin pudding evenly over the chilled cheesecake layer.
Does the pumpkin pudding need time to set?
You can chill the pumpkin pudding for several hours or alongside the cheesecake layer, but I found it thick enough to spread even without chilling. If the mixture seems too thick, more milk can be added but add sparingly because you do want this layer to set.
Finishing touches: top the pumpkin torte with whipped topping, crushed nuts and caramel sauce if desired. Chill for several hours before serving for best flavor.
Last but not least, serve and enjoy! This dessert is perfect to prep ahead for a potluck because it tastes even better after being chilled for 24-48 hours.
Storage: Keep this pumpkin torte chilled in the refrigerator for up to 5 days. I do not recommend keeping this dessert at room temperature for longer than several hours.
Thank you for stopping by! Feel free to pin this recipe for later and be sure to tag me on Instagram to show off your own creation of this recipe! -Marilyn Stoltzfus Peight.
