Sweet Peas and ABCs

Recipes and learning activities with kids in the kitchen

Pumpkin Torte

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Pumpkin Torte

Side dishes to the side…we’re talking DESSERTS this week.  Thanksgiving desserts.  And there is only one dessert that is synonymous with Thanksgiving…

Pumpkin pie.

But, we’re not making pumpkin pie.

We’re making pumpkin TORTE.  

When I first had this pumpkin torte, another steal from my father-in-law (Thank you, Al!), I was hooked.  My husband now makes it every year for our Thanksgiving table.  It is OUR “pumpkin pie.”  And it is seriously good.

Pumpkin Torte

Just look at those layers…  Buttery graham cracker crust. Rich, creamy cheese. Smooth, spicy pumpkin.  And sweet whipped cream.

Pumpkin Torte

It feeds your need for pumpkin pie.  And I hate to upset the pumpkin-pie-purists out there, but…it’s better.

I have to admit it’s a twinge more involved than your typical dessert, but no more so than making a homemade pumpkin pie.  And since it’s the holidays, I think it’s okay to spend a bit more time on these things.

This one is totally worth it.

Pumpkin Torte

As a side note, Em unfortunately cannot enjoy this dessert as is, due to the eggs used in both the cream cheese and pumpkin layers.  We typically set aside some whipped cream for her and she is just fine with that as a dessert option.  We love this dessert so much that I just had to share it here, and even though she can’t eat a piece herself, we are able to give her part of the dessert that is safe OR provide her with a different yummy dessert so she doesn’t feel left out (I keep several kinds of egg-free cookies in the freezer for this exact reason).

Little Hands Can…

  • Use a rolling pin to crush the graham crackers
  • Drizzle melted butter into the bowl with graham cracker crumbs
  • Press graham cracker mixture into the pan to form the crust
  • Measure out wet and dry ingredients
  • Crack the eggs (and separate the yolks from the whites for 3 of the eggs)
  • Spread the cheese, pumpkin and whipped cream layers using an offset spatula or the back of a spoon

Pumpkin Torte

5.0 from 5 reviews
Pumpkin Torte
 
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Serves: 12
Ingredients
  • 2 sleeves of graham crackers
  • 1½ cups sugar, divided
  • ½ cup butter (1 stick), melted
  • 5 eggs (3 of which will be separated into yolks and whites)
  • 1 package (8 ounces) cream cheese
  • 2 cups pumpkin puree (not pumpkin pie mix)
  • ½ cup milk
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 envelopes unflavored gelatin (we use Knox brand, found near the Jello. There are usually 4 envelopes in a small box.)
  • ¼ cup, plus 2 tablespoons powdered sugar
  • 1 cup heavy whipping cream
  • ½ teaspoon vanilla extract
Instructions
Take cream cheese out of the fridge and allow it to come to room temperature (this is an important step!)
Crust
  1. Preheat oven to 375 degrees.
  2. 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.)
  3. Place crumbs in a large bowl and mix in ½ cup of sugar. Drizzle in melted butter and mix well.
  4. Pour crust mixture into the bottom of a 9x13 inch baking dish and press down to form an even layer.
Cheese Layer
  1. 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.
Pumpkin Layer
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Whipped Cream Layer
  1. 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.
Serve torte chilled or at cool room temperature. Store covered in the refrigerator for up to 5 days.
Notes
Be sure to add the eggs to the pumpkin BEFORE turning on the stove. If you were to add eggs to a hot pumpkin mixture, the eggs would scramble (speaking from experience!)

 

On the Side

Ever wonder what it would be like to play in a big ‘ol bowl of whipped cream?  With this recipe, we’re engaging our five senses with some squishy (and tasty!) whipped cream sensory play!

Whipped Cream Sensory Play

Beginning at birth, babies learn about their world through their senses.  As they grow, children continue to use their senses, especially touch, to explore the world around them.  Sensory play is a hands-on way of stimulating those senses.  It provides opportunities for cognitive, language, social/emotional, physical and creative development.*

Sensory play is unstructured, open-ended, not product-oriented, exploratory, creative and fun!

(*Resources: Learning4Kids, EarlyChildhoodNews and PBS)

Whipped Cream Sensory Play

Add another cup of cream to the bowl as you’re whipping up the topping for your pumpkin torte. Then set half aside for sensory play. We used a large baking sheet to contain the whipped cream, but you could also use a large bowl, or just a tabletop. Then, invite your child to explore!  What does it feel like?  Can you think of any adjectives to describe what you are feeling? Smelling? Tasting? Seeing? Hearing?

If your child isn’t interested in touching the whipped cream, you can provide them with tools to use. Em wasn’t too interested in getting her hands into it, so I gave her a pastry brush and some cookie cutters to play around with. She was done pretty quickly, but wanted to go back to it a few minutes later.  As we do more of this “messy” sensory play, I think she’ll be more curious and eager to get her hands in there.  And if not, that’s okay too.  Wherever your child takes this activity is appropriate for them at that time.

 

Disclaimer: As with all of our recipes, my suggestions for how kids can help with a particular recipe are based on what has worked in our kitchen.  Your child may be able to help more or less based on their age and/or ability.

Reader Interactions

Comments

  2. Sally, you are amazingly wonderful! I love this. You have a true talent and we are glad that you share it with us. ?

    Reply

  3. I can’t wait to try this. My book club will love it! It was wonderful to see Lola and Em together! You ladies must have had a great time! Thanks for all you do!

    Reply

  4. Every time I read your posts I adore the sensory experiences you create for Em. It’s nothing I’ve ever seen before and you capture it so simply and beautifully. This torte looks amazing! I’ve never been a fan of pumpkin pie, but not because I don’t like pumpkin. It’s more a texture thing for me. I think this might solve that for me. 🙂

    Reply

    • Thank you, Kristy, that is so nice! I think this torte may change your mind about pumpkin desserts…it’s almost like a cheesecake with pumpkin pie on top. SO good! Let me know if you give it a try!

      Reply

  5. The pumpkin torte recipe sounds and looks delicious. I like that it is made in a 9×13 pan. Those are so much easier to serve from than a traditional pie plate. I love the sensory play portion for little hands. Emerson did look apprehensive, just using her one finger to touch the whipped cream. So cute! It is great that Jon is the one who makes the torte every year. It is nice for Emme to see Dad in the kitchen too. Thanks for another awesome post…

    Reply

  6. I love this recipe. I am sure my book club will love it as well – very appropriate for the fall season. It was a treat to see Lila and Em cooking together. I’m sure you had a great weekend. Keep up the great work – your site is fantastic!

    Reply

  7. Hi, Sally, I will definitely be making this as I am hosting Thanksgiving this year, but I want to make this ahead of time. Do you suggest making the entire torte and refrigerating it (I plan to make this on Tues) or would it be better to save the whip cream topping until the day of? I cannot wait to try this!

    Reply

    • Yes, I actually like it better if it chills for a day or two! If you’re making it Tuesday, I would make the crust, cheese, and pumpkin layers and then chill until Thursday in the fridge. Then top with the whipped cream layer on Thanksgiving day. I hope you and your family enjoy it! Happy Thanksgiving!

      Reply

      • Hi, Sally. The torte was a huge hit at Thanksgiving…so much so that the pumpkin pie went untouched! This will be a making an appearance every year at Thanksgiving from now on for sure. Thanks again for the great recipe!

        Reply

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