Amish Pumpkin Torte is an incredibly delicious fall dessert - a four-layered pumpkin dessert that starts with a graham cracker crust, topped with a cream cheese layer, then a layer of silky pumpkin goodness, and finally a layer of sweetened whipped cream on the top.
This dessert takes me back to my childhood, and it has always been one of my favorite fall desserts.
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Ingredients
First Layer: Graham Cracker Crust
- Graham cracker crumbs form the base of the torte.
- Sugar sweetens the crust.
- Melted butter adds richness and flavor and binds the graham cracker crumbs together to form the crust. (I use salted butter.)
Second Layer: Cream Cheese Filling
- Cream cheese forms the creamy and tangy filling layer. It adds richness, tanginess, and a smooth texture to the torte.
- Sugar sweetens the cream cheese filling, balancing its tanginess and adding flavor.
- Eggs act as a binding agent for the cream cheese filling. They help hold the ingredients together and contribute to the structure of the layer.
Third Layer: Pumpkin Filling
- Pumpkin puree provides the main flavor and texture. It adds a rich, creamy texture and a warm, earthy flavor.
- Sugar sweetens the pumpkin filling, balancing its natural earthiness.
- Egg yolks add richness and texture to the pumpkin filling. They help bind the ingredients together and contribute to the smooth, creamy texture of the layer.
- Milk adds moisture and richness, helping to create a smooth consistency.
- Salt enhances the flavors of the other ingredients.
- Ground cinnamon adds a warm, spicy flavor, complementing the natural sweetness of the pumpkin.
- Pumpkin pie spice provides additional warm, aromatic spices to enhance the flavor.
- Unflavored gelatin dissolved in cold water helps set the pumpkin filling, giving it structure and stability.
- Egg whites lighten the texture of the pumpkin filling, making it fluffy and airy.
- Sugar sweetens the beaten egg whites.
Fourth Layer: Whipped Cream Topping
- Heavy whipping cream forms the fluffy, creamy topping for the torte. Whipped cream adds richness and lightness to the dessert.
- Sugar sweetens the whipped cream, balancing its richness and adding flavor. (Whipped Cream can be substituted with Cool Whip if desired.)
How to Make Amish Pumpkin Torte
Since this is a four-layer pumpkin torte recipe, there are a few steps to follow. But don't let that intimidate you, because it's easy to make and does not take very long.
- It starts with a graham cracker crust. I put graham crackers into a zip-lock bag and crush them with a rolling pin, but you can also use a food processor. Mix the graham crumbs, sugar, and melted butter, and press it into a 9 x 13" dish. (Tip: If you prefer a firmer, crispier crust, bake it at 350°F for about 10 minutes before adding the next layer.)
- For the second layer, beat the cream cheese until creamy, then add the sugar and eggs. Spread this mixture over the crust and bake it for 20 minutes. Cool.
- For the third layer, mix pumpkin, egg yolks, sugar, milk, salt, and spices in a saucepan. Cook this mixture until thickened. Then remove from the heat and add the gelatin which has been dissolved in cold water. Cool. Beat the egg whites and sugar and fold them into the cooled pumpkin mixture. Pour this over the cooled baked crust and chill for several hours.
- For the fourth layer, beat the whipping cream and sugar until stiff. Spread this over the chilled pumpkin layer. (If desired, you can replace the heavy cream with thawed Cool Whip.)
Potluck Pumpkin Dessert Recipe
This layered pumpkin torte recipe makes a 9x13" dish. So it's a great pumpkin dessert to take to a fall potluck meal or family gathering. Pumpkin bars with cream cheese frosting would be another great option.
I would be surprised if you didn't get lots of comments and requests for the recipe. It is one of the best, layered pumpkin desserts ever!
Frequently Asked Questions
It will be good for about a week if stored in the refrigerator.
If you're baking for just one or two people, you can cut the recipe in half and bake it in a 9" square dish. Or better yet - invite a friend over to share!
This torte uses raw egg whites to create a silky pumpkin layer. Many people have eaten desserts like this for generations without concern. However, if you're worried, you can use pasteurized eggs, which are heat-treated to reduce the risk of bacteria while still keeping that fluffy texture.
I am including two different links for you, about raw egg consumption safety, in case you have concerns. Is it safe to eat raw eggs? and Healthline - Eating Raw Eggs.
Yes! Homemade pumpkin purée works wonderfully. Just be sure it has a similar consistency to canned pumpkin - if it's watery, drain off the extra liquid. Pie pumpkins, butternut squash, or neck pumpkins make great purée. Avoid carving pumpkins, which are stringy and less flavorful.
Yes, it actually tastes even better after chilling overnight.
More Amish Pumpkin Desserts
I love baking all kinds of pumpkin treats in the fall. If you do too, you might enjoy trying some of my other pumpkin recipes!
This Amish Pumpkin Torte is a cozy fall favorite, perfect for sharing with family and friends. Its layers of pumpkin, spice, and creamy sweetness make every bite feel like autumn on a plate. If you try this layered pumpkin dessert, let me know in the comments below. I would love to hear from you! Thank you!
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📖 Recipe Card
Amish Pumpkin Torte Recipe
Ingredients
First Layer:
- 3 c. graham cracker crumbs (about 2 pkgs.)
- ⅓ c. sugar
- ½ c. melted butter (1 stick)
Second Layer:
- 1 pkg. cream cheese (8 oz.)
- ½ c. sugar
- 2 eggs, beaten
Third Layer:
- 2 c. pumpkin puree
- ½ c. sugar
- 3 egg yolks
- ½ c. milk
- ½ tsp. salt
- 1 Tbs. ground cinnamon
- ½ tsp. pumpkin pie spice
- 1 envelope unflavored gelatin dissolved in ¼ c. cold water
- 3 egg whites, beaten
- ¼ c. sugar
Fourth Layer:
- 1 ½ - 2 c. heavy whipping cream
- ¼ c. sugar
Instructions
- Preheat the oven to 350°.
For the crust:
- Crush graham crackers. Add sugar and melted butter. Mix well and press into a 9 x 13" dish. Baking the crust before adding the next layer is optional - if you prefer a crispier crust, feel free to bake it for 10 minutes before adding the cream cheese layer.3 c. graham cracker crumbs (about 2 pkgs.), ⅓ c. sugar, ½ c. melted butter (1 stick)
Cream cheese layer:
- Beat cream cheese until creamy. Add sugar and eggs. Mix well and pour over the top of crust.1 pkg. cream cheese (8 oz.), ½ c. sugar, 2 eggs, beaten
- Bake for 20 minutes at 350°. Set aside to cool.
Pumpkin Layer:
- In a saucepan, cook pumpkin, egg yolks, sugar, milk, salt, and spices over medium heat. Bring to a boil (it doesn't really boil, more just splatters, so be careful). Stir and cook until it is thickened. Remove from heat.2 c. pumpkin puree, ½ c. sugar, 3 egg yolks, ½ c. milk, ½ tsp. salt, 1 Tbs. ground cinnamon, ½ tsp. pumpkin pie spice
- Mix gelatin with cold water and let it sit for a few minutes to dissolve. Add this to the hot pumpkin mixture and stir. Set aside to cool.1 envelope unflavored gelatin dissolved in ¼ c. cold water
- Beat egg whites and ¼ c. sugar until stiff. (Always use a clean bowl and utensils to beat egg whites.) Gently fold the beaten egg whites into the cooled pumpkin mixture. Spread this over the top of the cooled cream cheese layer.3 egg whites, beaten, ¼ c. sugar
- Chill your three-layered dessert in the refrigerator for several hours. To serve, top with whipped cream or Cool Whip.
Top layer:
- Beat heavy whipping cream and sugar until stiff. Spread over the pumpkin layer. Serve.1 ½ - 2 c. heavy whipping cream, ¼ c. sugar
- Keep refrigerated.
Sandy
This recipe is phenomenal!
A month ago, I had the pleasure of trying pumpkin torte at a charming Amish restaurant, and I've been searching for a recipe ever since. I finally found this one, and it was a hit with my entire family! It was so delicious that we nearly devoured the whole tray in one sitting. It tastes just like the torte from the restaurant! Thank you so much for sharing this recipe; it’s now on our family's monthly must-bake list!
Anna
My pleasure! Glad you enjoyed it!
Anna
One of my favorite pumpkin desserts!
~Chrissie O.
This recipe is so, so close to a recipe of my mother-in-law's!!! It's so lovely to see attention shone on it, again! Mom's trick was, after the crumbs/butter were pressed into the pan, to freeze it for 30 minutes, so when the cream cheese layer was added, it fell to a firmer foundation. She also refrigerated/froze after each layer was added (maybe 30 minutes), before adding the next.
I think the biggest difference, here, was that Mom didn't use granulated sugar with the cream cheese, she used powdered sugar. But the formula is exactly the same: crust, cream cheese layer, pumpkin layer (DO NOT USE PUMPKIN PIE MIX FOR THIS!! USE PUMPKIN PUREE!), and then whipped cream on top. Our family prefers this to Pumpkin Pie at the holidays, with good reason! It's an easy, easy recipe - just freeze/refrigerate between layers, and the layers will set up well and won't mix into one another (Here, in WI, we simply set outside the front door, in November!)! Thank you so much for putting a classic into the spotlight!
Anna
Thank you!
Leah
Hi Anna, thanks so much for posting this recipe it was a big hit with my family! My husband said it was great but he preferred the one from the farmers market which had pie crust instead of the graham cracker crust. Would tou have any advise on how I would substitute the crust?
Anna
If you wanted to make it with pie crust, I would probably pre-bake 2 pie crusts and fill them. Maybe leave out the eggs in the cream cheese layer so that it wouldn't need to be baked.
Tanya
Thanks for the recipe. Are you supposed to bake the graham cracker crust before adding the cream cheese layer? My cream cheese layer seemed to just bake into the crust making one thick, soggy layer
Anna
We never baked the crust first, but if you'd like it better that way, go ahead and bake it first. We always just packed the graham crust into the bottom, topped it with the cream cheese layer, and then baked it.
Tanya
Hi Anna, I ended up remaking the crust. I baked the graham cracker crust for 10 min, added the cream cheese + sugar (no eggs) and then everything else on top. It turned out great. My boyfriend, who used to be amish as well, loved it! Thanks so much for sharing it.
Anna
I'm glad you figured out a way to make it that satisfied you.