Are you looking for a light, fluffy, pumpkin dessert for Thanksgiving, church, or another large event? I revised this Pumpkin Torte to make it fit the Trim Healthy Mama diet. One of my husband’s favorite dessert is Pumpkin Chiffon Pie, and this Pumpkin Torte received his stamp of approval.
If you want something that’s not as rich and heavy as one of my cheesecakes, but still tastes a lot like the sugar-filled, traditional torte…this one’s for you! Full of sweet and fluffy pumpkin on top of a sweet and creamy cream cheese layer, then topped with yummy whipping cream. What’s not to like about this one? It’s also a quicker and easier dessert than a cheesecake.
I hope you enjoy it!
This makes one 9 x 13 pan.
2 C. Blanched Almond Flour
1 C. Powdered Brown Sugar Truvia (measure it after you powder it)
1/4 t. Celtic Sea Salt
1/2 C. Melted Butter
(Mix together and press into greased 9 x 13 pan.)
Cream Cheese Layer:
2 (8 oz.) Cream Cheese (softened)
3/4- 1 C. Truvia
In mixing bowl, combine ingredients and mix until smooth. Mix well and pour it over the crust. Bake at 350 degrees for 20 min. Cool.
4 C. Pumpkin (NOT the pumpkin pie mix!)
6 egg yolks (separated)
3/4 C. Truvia
1 C. Almond Milk
1 t. Celtic Sea Salt
2 T. Cinnamon
2 packs Unflavored Knox Gelatin (I used 2 T. of the Great Lakes Gelatin.) Dissolve this in a separate bowl of 1/4 C. cold water.
In saucepan, cook everything (except the gelatin mixture) for few minutes until hot and slightly thickened. (It would work best in a double boiler, but I just cooked it in a regular saucepan and made sure I stirred it constantly while on medium heat.) You don’t want the egg yolks to begin to cook and leave little lumps in it! Remove from heat and then whisk in the gelatin mixture. Cool.
With a hand mixer, mix egg whites until very stiff. With a spatula, gently fold it into the cooled pumpkin until well incorporated. (I found that the 6 egg whites were a bit too much so I’d recommend using less. Maybe only about the whites of 4 eggs.)
Pour the pumpkin mixture over the cooled cream cheese layer and refrigerate for a few hours. It will set up during this time. Add sweetened and whipped heavy whipping cream on top and keep refrigerated until ready to serve. I also like to add a pinch of salt and some vanilla flavoring to my whipping cream, for a better flavor. This dessert will get soft rather quickly so get it out of the refrigerator right before cutting and serving it. Enjoy!
~Cindy (For The Mullett Family)
Brunella BrunetPosted at 22:48h, 12 November
love the recipe. where is the print button?
NancyPosted at 15:48h, 13 November
This looks very good. I want to try it this weekend. The egg whites don’t get cooked in any way??
Cindy MullettPosted at 14:10h, 18 November
I’m SO SORRY we didn’t see your message earlier! We need to do a better job in checking these messages…No, the egg whites don’t get cooked. You just beat them until stiff and then fold them into the cooked pumpkin filling. I hope it turned out great for you! ~Cindy
Cindy MullettPosted at 22:14h, 20 November
We don’t have a print button on the page yet, but you can print it just like you would any other internet page… we should look into adding one!
Genny ReschPosted at 17:56h, 26 November
What is the recipe for the whipped topping? I’m new to baking!!!
Cindy MullettPosted at 23:38h, 27 November
Oh boy! I usually just dump 🙂 Use approx. 2 cups of the heavy whipping cream, a dash of vanilla, a large pinch of salt, and I use liquid stevia to taste. I hope this helps!
NorinePosted at 17:12h, 12 November
Since the crust is made with almond flour, it would appear it is gluten free??
Cindy MullettPosted at 09:30h, 13 November
Yes, Norine! This recipe is gluten free.