|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
1-3/4 cups finely ground graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
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)
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!