I was skeptical. An easy torte? I tried this recipe for the holiday, thinking it couldn’t hold a candle to iconic pumpkin pie. But. I was pleasantly surprised. This easy dessert combines almond taste and pumpkin in a super easy dessert. The texture is like a cross between cheesecake and regular cake.
I’m for lowering the stress level of the holiday season, so I’ll be using this as a last minute dessert that seems like you’ve been slaving for hours.
PUMPKIN BUTTER TORTE with Gingersnap Crust
2 cups finely crushed gingersnap cookies
3 tablespoons sugar
3 tablespoons melted unsalted butter
Preheat oven to 350 degrees. Combine the above crust ingredients. Press into an 8 or 9 inch removable bottom tart pan, forming a layer about ¼ inch thick. Bake for 5 minutes. Remove from oven and let cool. Spread 1/2 cup of pumpkin butter on top of crust.
4 tablespoons unsalted butter, at room temperature
1/3 cup firmly packed almond paste
1/2 cup sugar
½ teaspoon salt
1 teaspoon vanilla
3 large eggs
2 large egg whites
1 cup pumpkin butter (or apple butter), divided
1/2 cup cake flour*
Place remaining 1/2 cup of pumpkin butter in a large mixing bowl and mix on medium speed until light and creamy. Mix in the following ingredients in order one at a time, mixing each until combined before adding next ingredient: almond paste, sugar, vanilla, salt, eggs and egg whites one at a time. When all ingredients are combined, turn mixer to high and mix for 3 minutes. Turn mixer to low and mix in cake flour.
Pour into tart shell. Bake until almost set in center – about 30 minutes for a 9 inch pan, about 40 minutes for an 8 inch pan.
Let cool to room temperature before removing tart from pan. Serve at room temperature or chilled.
* NOTE: To make this torte gluten free, use gluten free gingersnaps for the crust and then use rice flour in place of the cake flour.
— posted by Donna