Holidays Favorite Pumpkin Crunch Torte Recipes

PUMPKIN TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

PUMPKIN CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
• Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
• Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

PECAN PUMPKIN CRUNCH CAKE

Steps:

• Preheat the oven to 350 F, grease 9 x 13 inches baking dish with cooking spray and set aside.
• Combine the pumpkin, heavy cream, vanilla, eggs, sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. the mixture is runny, but it's OK.
• In another bowl stir together flour, ½ cup brown sugar and cinnamon, then using a fork cut in butter pieces. The mixture should hold together but still be crumbly. Sprinkle 1/3 of the mixture over the pumpkin layer. In remaining mixture stir in pecans and scatter on top.
• Bake until the filling is set in the center (45-55 minutes). Remove to a rack to cool to room temperature.
• Serve with whipped cream and salted caramel sauce if desired.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat the oven to 350F Lightly spray a 9x13 pan with cooking spray.
• Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan.
• Sprinkle the dry cake mix evenly over the pumpkin in the pan.
• Sprinkle the chopped nuts evenly over the cake mix.
• Drizzle the melted butter evenly over the surface of the pan.
• Bake the cake for about 50-55 minutes, or until golden and just starting to pull away from the edges of the pan. Let cool on a rack before slicing if you want neater slices, but I love it warm out of the oven. Sprinkle with sparkling sugar if you like.
• Whip the cream with the maple syrup and nutmeg, and serve with the cake.

PUMPKIN TORTE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.
• In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.
• Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.
• In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil. Stir constantly until slightly thickened, about 1 minute. Remove from heat.
• Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.
• In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.

PUMPKIN CHIFFON TORTE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. If desired, garnish with additional whipped topping.

HOLIDAY'S FAVORITE PUMPKIN CRUNCH TORTE

Steps:

• Crunch Topping: Combine all 4 ingredients and mix well. Divide evenly into 4 - 10" round cake pans, and pat into bottoms. Preheat oven to 350 degrees. Torte: In large bowl beat sugar and butter at low speed until well blended. Increase speed to medium and beat 10 more minutes or until light and fluffy (cannot feel sugar granules). Reduce speed; add pumpkin and next 7 ingredients. Beat until well mixed. Spoon 1/4 of batter over crunch topping in each of the 4 cake pans, spread evenly. Bake 20 minutes at 350 degrees or until toothpick comes out clean. (For even baking, rotate cake pans between upper and lower oven racks after 10 minutes.) Cool on wire racks for 10-15 minutes; remove from pans inverted onto wire racks and cool completely. Chill beaters and large mixing bowl in freezer for 15 minutes. When chilled, add whipping cream and vanilla, and beat at high speed until stiff peaks form. While whipping add 3-4 teaspoons of sugar to sweeten the whipped cream. Arranging Torte: On large round platter, place the first layer of torte - crunch topping side up. Next, top with 1/4 of whipped cream and spread on first layer; continue with next 2 layers of torte. Place final torte on top and drop remaining cream in dollops around top. Sprinkle with vanilla wafer crumbs. Place in refrigerator 2 hours or overnight to set. Before serving/presenting, place a holiday ribbon around the torte and tie in a bow. Note: Remove from refrigerator 30 minutes before serving. (Flavor is best when cake is served at room temperature.)

PUMPKIN TORTE

Steps:

• Preheat oven to 375 degrees.
• Place graham crackers in a large resealable bag. Using a rolling pin or a can, crush the graham crackers into fine crumbs. (You could also use a food processor.)
• Place crumbs in a large bowl and mix in ½ cup of sugar. Drizzle in melted butter and mix well.
• Pour crust mixture into the bottom of a 9x13 inch baking dish and press down to form an even layer.
• In a medium bowl, combine 2 whole eggs and ½ cup of sugar. Using a handheld mixer, or stand mixer, beat on low speed until combined. Add the softened cream cheese and continue to beat until smooth and fluffy. Spread evenly over the graham cracker crust. Bake for 20 minutes in a 375 degree oven. Remove from the oven and let it cool completely.
• In a medium sauce pan, combine pumpkin, 3 egg yolks (set aside egg whites), remaining ½ cup of sugar, ½ cup of milk, salt, and pumpkin pie spice. Turn the stove to medium-low heat and cook the pumpkin mixture for 15-20 minutes, stirring frequently.
• Dissolve the 2 envelopes of gelatin in ½ cup of hot water and stir vigorously until smooth. Add the dissolved gelatin to the pumpkin mixture in the sauce pan and stir to combine. Let the mixture cool to room temperature before proceeding.
• Using a handheld mixer or stand mixer, beat the 3 remaining egg whites until soft peaks form. Add in ¼ cup of powdered sugar and beat until stiff peaks form.
• Fold the egg white mixture into the pumpkin mixture. Spread over the cooled cheese layer and place the pan in the refrigerator to set. The torte can be made a few days ahead of time up to this point. Add the whipped cream layer before serving.
• Using a handheld mixer or stand mixer, beat 1 cup heavy whipping cream, remaining 2 tablespoons of powdered sugar and vanilla to stiff peaks. Spread on top of the pumpkin layer.