Caramel Pumpkin Torte

By ohioeggs  ,

September 28, 2018

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An enticing interpretation of the traditional Thanksgiving pie, this delicious pumpkin dessert is drizzled with rich caramel.

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 8 servings


6 egg yolks

1 can pumpkin (15 oz.)

1/2 tsp pumpkin pie spice

1/2 tsp vanilla

6 egg whites

3/4 tsp cream of tartar

3/4 cup sugar

3/4 cup buttery cracker crumbs (ex: Ritz)

1/2 cup chopped pitted dates

1/2 cup chopped pecans

1/2 cup caramel sauce, divided

1 package cream cheese (8 oz.), room temperature

1/2 cup powdered sugar


Heat oven to 350 degrees Fahrenheit. Beat egg yolks, pumpkin, pumpkin pie spice and vanilla in small bowl.

Beat egg whites with cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beat in sugar, 2 tablespoons at a time, until whites are glossy and stand in soft peaks. Fold in egg yolk mixture, cracker crumbs, dates and pecans.

Spread in two greased 8-inch round cake pans. Bake in 350 degree oven until knife inserted near center comes out clean, 25 to 30 minutes. Cool on wire rack. Loosen cakes from sides of pans with thin knife. Gently shake cakes out of pans onto racks.

Beat cream cheese, powdered sugar and 2 tablespoons caramel sauce in small bowl until smooth. Place one layer on serving plate. Spread with half the cream cheese filling. Top with second layer. Spread with remaining cream cheese filling. Refrigerate until serving. Just before serving, drizzle remaining caramel sauce over top of cake.


Nutrition Facts

Serving Size1
Total Fat22g
Saturated Fat9g
Polyunsaturated Fat3g
Monounsaturated Fat7g
Total Carbohydrates58g
Dietary Fiber3g

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