Best 2 Pumpkin Chiffon Torte Recipes
Pumpkin Chiffon Torte is a classic fall dessert that is sure to wow your family and friends. Delicate sponge cake layers are filled with creamy pumpkin filling and topped with a fluffy chiffon frosting. This delightful recipe will guide you through the steps of creating this stunning and delicious dessert, so gather your ingredients and preheat your oven, as we embark on a culinary journey to create the perfect Pumpkin Chiffon Torte.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN CHIFFON TORTE
"After a sumptuous holiday meal, this light and tasty dessert is perfect," notes Lynn Kumm of Osmond, Nebraska.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. If desired, garnish with additional whipped topping.
Nutrition Facts : Calories 138 calories, Fat 5g fat, Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate, Fiber 2g protein.
PUMPKIN CHIFFON TORTE - PAMPERED CHEF
I received an email this morning from my Pampered Chef consultant with this listed as a featured recipe for this time of year. The directions include the Pampered Chef products that can be used in making this recipe. The cooking time listed is for the refrigeration time.
Provided by senseicheryl
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Lightly spray a Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.
- Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.
- Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve®.
Nutrition Facts : Calories 147.8, Fat 4.3, SaturatedFat 2.9, Cholesterol 0.6, Sodium 297.1, Carbohydrate 25.2, Fiber 0.5, Sugar 15.5, Protein 2.9
Tips:
- Ensure all ingredients are at room temperature before starting.
- Use fresh pumpkin puree for the best flavor. If using canned, drain well.
- Pumpkin Chiffon Torte is best served chilled, so make sure to refrigerate for at least 30 minutes before serving.
- To achieve a smooth and lump-free batter, whisk together the dry ingredients separately before adding them to the wet ingredients.
- Be careful not to overmix the batter, as this can result in a tough torte.
- If using a springform pan, wrap the bottom with aluminum foil to prevent leakage.
- Bake the Pumpkin Chiffon Torte in a preheated oven to ensure even cooking.
- Allow the torte to cool completely before refrigerating to set.
- Decorate the Pumpkin Chiffon Torte with whipped cream, pumpkin seeds, or a sprinkle of cinnamon for a festive touch.
- Serve the Pumpkin Chiffon Torte chilled with a dollop of whipped cream or ice cream.
Conclusion:
Pumpkin Chiffon Torte is a delightful autumn dessert that combines the warm flavors of pumpkin with a light and airy chiffon filling. It's perfect for Thanksgiving, Christmas, or any special occasion. With its stunning appearance and delicious taste, this recipe is sure to impress your friends and family. So why not give it a try and enjoy a taste of pumpkin perfection?
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