Pumpkin Spice Pudding Torte ~ My New Pumpkin Pie!

Remember this Chocolate Pudding Torte recipe I posted a while back? A family recipe from my mom with different versions of pudding. Now this recipe is always received well whenever I have made it. I really didn't think it could get any better, but I was so very wrong!


When I took suggestions for our Christmas meal, a friend said he would like something pumpkin for dessert. I had seen photos on Pinterest of what pinners were calling Pumpkin Lust that looked very similar to my torte recipe and decided to replace chocolate pudding with Pumpkin Spice pudding. I really have him to thank for this new absolute favorite pumpkin recipe. I seriously may never make pumpkin pie again! Easier than pumpkin pie too. I , of course, taste tested this first before serving as I do with any  new recipe and had the urge after just one single bite, to run and hide in the closet with it and not even share. This will be the start of a new Thanksgiving tradition at our house, sorry Pumpkin pie...


I made only a couple of changes from my original pudding torte recipe. I added more Cool Whip on the top layer to closer resemble Pumpkin Pie and sprinkled the top with nutmeg. Perfection.


Ingredients:
Crust:
1 cup flour
1/2 cup margarine
1/2 cup chopped nuts (optional)
2 Tbls. sugar


Mix like pie crust and spread into a 9 x 13 inch baking pan. Pat down. Bake for 15 minutes at 350. Cool completely.
First filling layer:


8 oz. cream cheese, softened
1 cup powdered sugar
8 oz. Cool Whip, divided


Beat cream cheese and powdered sugar together. Fold in 2 cups Cool Whip. Spread on cooled crust.
Second filling layer:


2 small packages of instant Pumpkin Spice pudding


Mix with 2 1/2 cups of milk. (do not follow package instructions) Pour over cream cheese mixture. Let set in refrigerator and cover with remaining Cool Whip, plus another 8 oz container. Sprinkle top with nutmeg.

Pumpkin Spice pudding is seasonal and starts to show itself in stores a few weeks before Thanksgiving. I found some in the clearance aisle at our grocery store and picked up a few extras as it has a shelf life of a couple of years. 

Try this! You just have to!

Chocolate Pudding Torte

This is my mom's recipe. She made this torte for many occasions and get togethers when I was growing up. I think it was her most requested dish to bring over the years and has always been one of my favorites. She made 3 different versions of this. The following recipe is for the chocolate version but I'll include the other 2 at the end of the recipe in case you want to try those too!


Ingredients:


Crust:
1 cup flour
1/2 cup margarine
1/2 cup chopped nuts (optional)
2 Tbls. sugar


Mix like pie crust and spread into a 9 x 13 inch baking pan. Pat down. Bake for 15 minutes at 350. Cool completely.


First filling layer:


8 oz. cream cheese, softened
1 cup powdered sugar
8 oz. Cool Whip, divided


Beat cream cheese and powdered sugar together. Fold in 2 cups Cool Whip. Spread on cooled crust.


Second filling layer:


2 small packages of instant chocolate pudding


Mix with 2 1/2 cups of milk. (do not follow package instructions) Pour over cream cheese mixture. Let set in refrigerator and cover with remaining Cool Whip. Top with chocolate chips.


Alternate version 1: Replace chocolate pudding mix with Butterscotch pudding. Top with chopped walnuts.


Alternate version 2: Replace chocolate pudding with Pistachio pudding. Top with crushed Heath bars.

I also have to mention that my sweet, thoughtful friend, Judy over at Judy H-J's Thoughts - A Twinless Twin, awarded me with the Kreativ Blogger's award!!! I will make a special post for that soon. Thank you so much, Judy!

Chocolate Torte

I love torte! This recipe is not only fun to make but is extremely delicious! I was pressed for time with company coming, so I used a box cake mix but if you have your own dark chocolate recipe, please use that in place of the boxed instructions below.


Ingredients:


1 (18.25 oz) dark chocolate cake mix (I used Extra Moist Dark Chocolate by Duncan Hines)
2 (8 oz.) packages of cream cheese.
1 1/3 cups packed brown sugar
2 tsp. vanilla
2 cups heavy whipping cream
1 (1 oz.) square, unsweetened chocolate (for decoration)
1 Tbls. shortening




Prepare and bake chocolate cake as directed on box. Bake in 2-9 inch round pans. Cool. After completely cooled, cut each cake in half with a serrated knife, making four equal layers.


In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.


In a separate bowl, whip heaving whipping cream into soft peaks, then fold into cream cheese mixture.


Put one layer of cake on a plate or serving tray. Spread 1/4 of filling on cake layer, including sides. Continue this step until all layers are covered, stacking them.  


Refrigerate before serving.


The end result is so good but this torte is not all that pretty when finished. I decided to dress it up a bit by saving a small amount of filling and using my large star tip on my dessert decorator to edge around the top. I also made some chocolate curls.


Chocolate Curls:

1 (1 oz) square unsweetened chocolate
1 Tbls. shortening

Microwave at intervals, stirring in between until melted.
Spread melted chocolate in the thinnest layer possible on back of cookie sheet.
Put in freezer for 2-3 minutes.
Use spatula to roll chocolate into curls.