Gingerbread Pumpkin Torte

 yayaladybug1
5
(1) 1 Review
Prep Time
0
min.
Total Time
45
min.
Servings

16 servings

What You Need

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Make It

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  • Preheat oven 350. Lightly spray 2 flan or torte pans with vegetable spray. Place parchment paper cut in circles to fit the bottom of each pan. Prepare gingerbread per box instructions. Divide between the 2 flan or torte pans. Bake 20-25 minutes. Remove from oven cool on non stick cooling racks. Cool 10 minutes. Turn over with rack in place. Peel off parchment circles gently.
  • In 2 qt. bowl whisk pudding into milk, mix well. Whisk in pumpkin, mix until smooth. Gently fold in 3 cups Cool Whip.
  • Place Gingerbread cakes on serving trays. Divide pudding mixture between gingerbread cakes. (If using pecans, now is the time to sprinkle over pudding mixture on cake).
  • With remaining Cool Whip fill a decorating bag with star tip and decorate around the top edge, or however you prefer. Combine cinnamon and nutmeg and sprinkle over entire top of cake. You can refrigerate overnight, if so do not put Cool Whip on until you are ready to serve.

Notes

240 calories and 11 grams of fat per serving. You can cut back by using lowfat or fat free ingredients. Great served in the fall!

Ratings & Reviews

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  • mmjohn98 |

    Everybody in my family LOVED this dessert. In fact, in anticipation of making it again this holiday season , I've been franticly looking for it for almost a month. I was so happy to find it on this online recipe box. It was such a big hit at our Thanksgiving Day dinner that I made it for Christmas also. Thank you and happy Holidays.

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