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| A perfectly easy torte to prepare that is so impressive and utterly light and very tasteful... |
Prep/Bake Time: 15 mins.
+ 2-hours refrigeration time
Posted by Sandra
INGREDIENTS:
***Crust:
1-3/4 cups finely ground graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
***Filling:
1-1/2 cups cold milk
1 (2.9 oz. pkg.) instant vanilla pudding
1 tablespoon pumpkin pie spice (For my homemade blend, click here: Sandra's Pumpkin Pie Spice Blend)
1 (15 oz. can) pure pumpkin puree (not spiced pumpkin pie mix)
1 (8 oz. tub) cool whip, thawed, and divided (or make your own whipped cream)
METHOD:
Preheat oven to 375 degrees.
For the crust, mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended . Press mixture into an 9” torte pan or pie plate using a flat-bottomed measuring cup to press down bottom and along edges to form crust. Bake pastry shell for 7 minutes. Cool for 15 minutes.
Meanwhile, in a medium bowl with a hand mixer beat the milk, pudding mix and spices for 2 minutes. Add the pumpkin puree, and half of the cool whip; gently folding with a spatula to combine. Pour mixture into cooled crust and spread out so it is even. Top with remaining cool whip. Refrigerate for 2 hours to set and for flavors to meld. – Enjoy!
1 comment:
This is tasty and a good standby for those last-minute holiday functions you're invited to, and are expected to bring a dessert...or just want to make it to satisfy a sweet tooth craving!
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