A delicious and creamy pumpkin torte that is perfect for fall
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg ground
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 15 oz pumpkin puree 1 can
- 3 eggs large
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup pecans chopped
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar packed
- 2 tbsp unsalted butter melted
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, combine the remaining 3/4 cup of granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. Stir in the pumpkin puree. Beat in the eggs one at a time. Gradually add the heavy cream and milk. Stir in the vanilla extract. Pour the mixture into the prepared crust.
- In a small bowl, combine the chopped pecans, flour, brown sugar, melted butter, cinnamon, and salt. Sprinkle the mixture evenly over the pumpkin filling.
- Bake for 50-55 minutes or until the center is set. Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight.
- Serve chilled with whipped cream on top.
Nutrition
Calories: 330kcalCarbohydrates: 36gProtein: 4gFat: 20gFiber: 1g