It's been two years since I posted my pumpkin torte recipe, but since there are always new readers to this blog, and I get asked for this recipe every year around this time, I'm posting it again. This is seriously good stuff and it's my personal favorite dessert of all time. Enjoy, and happy Thanksgiving to all!
With Thanksgiving looming on the horizon, thoughts turn to food and those special dishes we enjoy as we dine with family. I'll be doing the turkey again this year as well as the pumpkin torte that I'm known for. With the exception of my husband, our family likes this dessert better than pumpkin pie. It's not that he doesn't like the torte - he does. He just likes pie better.
To each his own, I say.
I've posted my recipe for the pumpkin torte a few times before, but I always get asked again for it when Thanksgiving rolls around, so here you go:
1 yellow cake mix (take out 1 cup)
1¼ cup white sugar
¾ cup butter
¾ cup evaporated milk
1 teaspoon cinnamon
1 large can pumpkin pie mix (30 oz.)
Crust: Mix the cake mix (less 1 cup) with one egg and ½ cup butter. Press into the bottom of a greased jelly roll pan (10½ x 15½ x 1).
Filling: Mix until smooth - pumpkin pie mix, 2 eggs, and evaporated milk. Pour on top of the crust.
Topping: Mix 1 cup cake mix, sugar, cinnamon and ¼ cup butter. Sprinkle on top of the pumpkin mixture. Bake at 350° for 45-50 minutes. Serve with whipped cream.
Enjoy the torte, enjoy the day, and don't forget to give thanks!