THM Creamy Pumpkin Torte (S)

 

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.IMG_0396

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.

Crust:

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.)

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Cream Cheese Layer:

2 (8 oz.) Cream Cheese (softened)

3/4- 1 C. Truvia

4 eggs

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.

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Pumpkin Layer:

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.

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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.)

 

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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!

 

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~Cindy (For The Mullett Family)

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8 Responses

  1. Brunella Brunet says:

    love the recipe. where is the print button?

  2. Nancy says:

    This looks very good. I want to try it this weekend. The egg whites don’t get cooked in any way??

  3. Cindy Mullett says:

    Nancy,
    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

  4. Cindy Mullett says:

    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!

  5. Genny Resch says:

    What is the recipe for the whipped topping? I’m new to baking!!!

  6. Cindy Mullett says:

    Genny,
    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!

  7. Norine says:

    Since the crust is made with almond flour, it would appear it is gluten free??

  8. Cindy Mullett says:

    Yes, Norine! This recipe is gluten free.

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Duane and Cindy Mullett
PO Box 275
Penrose, NC 28766
Email: themullettfamily@gmail.com
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