Friday, September 20, 2019

By Popular Demand…Pumpkin Torte!

November 27, 2010 by  
Filed under Main Blog, Recipes

This year marked the second Thanksgiving that I gathered with my friends here in Vegas to celebrate and be grateful. Okay, who I am kidding? We gather to eat, drink and play games. The entire day is a pot luck extravaganza, including highlights such as Laura and Lisa’s bacon-wrapped dates, Chris’ amazing pork loin, and my personal favorite, Kimmy’s “Whiskey Slush”, one of her family traditions. This superlative slushy is exactly what its name implies and so much more. I will definitely be passing on the recipe as soon as I get a hold of it. One lesson I did learn about the “Whiskey Slush” is when you think you are bringing enough…double it!

My own contribution to this feast, besides a couple bottles of wine, was a green bean casserole and my family’s traditional Pumpkin Torte, a dessert that stands in a league of its own. By the end of the day, so many people had asked for the recipe, that it seemed only appropriate that my next blog should be spreading the word about this divine holiday treat.

I had forgotten how easy Pumpkin Torte actually is to make. It takes a little time, but every step is simple. My mother would hand us the recipe when we were kids and we would make it all by ourselves. This dessert has layers, so we shall start with the crust:

1st Layer

3 cups crushed graham crackers (I use cinnamon graham crackers)

½ cup sugar

1 stick melted butter

Mix ingredients together and then press evenly into the bottom of a lasagna pan. Your crust is done!

2nd Layer

16oz cream cheese, softened

4 eggs

1 ½ cups sugar

Beat ingredients together until smooth. There will still be some small lumps of cream cheese. Don’t worry. This will cook and melt into the rest. Pour over the crust and spread evenly. Bake at 350 degrees for 30 minutes, or until the edges are golden brown. I tend to go with 25 minutes, which seems to work perfectly. Set the pan aside to cool and let’s get going on the next layer.

3rd Layer

2 cups pumpkin (buy “pure” pumpkin and not pumpkin “pie”)

½ cup milk

½ cup sugar

3 egg yolks (save the whites)

½ tsp salt

1 Tbs cinnamon

All of these ingredients will go together in a double boiler (or heavy pot). When the mixture warms up and thickens, add 1 envelope of plain gelatin and ¼ cup water and mix thoroughly. In a separate bowl beat the three egg whites until almost stiff. Add ¼ cup sugar and continue whipping until stiff. Fold into the pumpkin and then pour over the cooled cream cheese layer. Cover and refrigerate. When you are ready to serve, the final topping is fresh whipped cream (do not use anything in a can or tub…that is not whipped cream people.) When your whipped cream starts to thicken, add a ¼ cup sugar and a tablespoon of pure vanilla extract and beat for another minute. Spread your fresh whipped cream over the top of your torte and your scrumptious, crowd pleasing dessert is ready to go!

How sweet it is!

Usually this is where I pour myself a glass of wine, but with this dessert, I can do much better than that. I paired this Pumpkin Torte with a cocktail, consisting of 1 oz Godiva Chocolate Liqueur, 1/2 oz Aged Dark Spiced Rum, milk and a dash of cinnamon. Oh yes, life is good, and my list of things to be grateful for begins with a bite and a sip…Cheers!

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