Best 6 Pumpkin Fudge Torte Recipes

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If you're looking for a delectable dessert that is perfect for any occasion, look no further than pumpkin fudge torte. This decadent treat combines the rich, creamy texture of fudge with the warm, inviting flavors of pumpkin and spices. Whether you're hosting a holiday gathering or simply seeking a sweet indulgence, this pumpkin fudge torte is sure to satisfy your sweet tooth.

Let's cook with our recipes!

PUMPKIN FUDGE



Pumpkin Fudge image

Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.

Provided by Cathy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 16

Number Of Ingredients 8

⅔ cup evaporated milk
2 ½ cups white sugar
¾ cup canned pumpkin
1 teaspoon ground cinnamon
1 cup white chocolate chips
7 ounces marshmallow creme
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Steps:

  • Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
  • In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  • Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
  • Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 49.5 g, Cholesterol 9.2 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 70.9 mg, Sugar 44.8 g

PUMPKIN FUDGE TORTE



Pumpkin Fudge Torte image

With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through with spiced pumpkin purée, is a fluffy contrast to the torte's denseness. You can make the torte two days ahead. Store it, well wrapped, in the refrigerator, then let it come to room temperature before serving.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

3/4 cup/170 grams unsalted butter (1 1/2 sticks), plus more for greasing the pan
1 1/4 cups/275 grams dark brown sugar
1/2 cup/45 grams unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters pumpkin purée (not pumpkin pie filling)
2 large eggs, at room temperature
3/4 cup/95 grams all-purpose flour
1 cup/240 milliliters heavy cream
4 tablespoons/30 grams confectioners' sugar
1/3 cup/80 milliliters pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
Pumpkin pie spice or cinnamon

Steps:

  • Heat oven to 325 degrees. Butter an 8-inch springform pan.
  • Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.
  • In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.
  • Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
  • Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn't wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.
  • Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners' sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.
  • Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners' sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.
  • Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.

PUMPKIN FUDGE



Pumpkin Fudge image

I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 pounds.

Number Of Ingredients 12

1 tablespoon plus 3/4 cup butter, divided
2 cups sugar
3/4 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 package (10 ounces) cinnamon baking chips
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans, divided
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

POTLUCK PUMPKIN TORTE



Potluck Pumpkin Torte image

A local newspaper featured this potluck-friendly recipe years ago. A creamy alternative to pumpkin pie, it quickly became one of my favorites. -Peggy Shea, Lowell, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 15

1-2/3 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
PUMPKIN FILLING:
2 envelopes unflavored gelatin
1/2 cup cold water
1 can (30 ounces) pumpkin pie filling
1 can (5-1/2 ounces) evaporated milk
2 large eggs, lightly beaten
TOPPING:
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

Nutrition Facts : Calories 413 calories, Fat 24g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 296mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN TORTE



Pumpkin Torte image

This is a traditional Thanksgiving recipe from my boyfriend's family. It is lighter and fluffier than pumpkin pie, and now I make it for our family every year. Be very careful pressing down the graham cracker crust, or it will come out much too hard; in fact you might not want to at all.

Provided by Mari6355

Categories     Dessert

Time 1h20m

Yield 1 large torte, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 cups crushed graham crackers (, about 12 long crackers)
1/3 cup granulated white sugar
1/2 cup melted butter
8 ounces cream cheese, softened
2 eggs, beaten
3/4 cup sugar
2 cups pumpkin (canned)
3 egg yolks
1/3 cup granulated white sugar
1/2 cup milk
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 cup granulated white sugar
1 envelope unflavored gelatin
3 egg whites

Steps:

  • Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
  • Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
  • Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
  • Cool to room temp.
  • Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
  • Remove from heat.
  • Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
  • Cool to room temperature.
  • Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
  • Gently fold into pumpkin mixture.
  • Fill cake pan with pumpkin mixture; chill and serve with whipped cream.

PUMPKIN TORTE II



Pumpkin Torte II image

This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.

Provided by Karie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5h5m

Yield 12

Number Of Ingredients 18

2 cups graham cracker crumbs
½ cup margarine, melted
12 ounces cream cheese, softened
3 eggs, beaten
¾ cup white sugar
1 (15 ounce) can pumpkin puree
3 eggs, separated
½ cup milk
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
2 (.25 ounce) packages unflavored gelatin
¼ cup cold water
¼ cup boiling water
½ cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons ground walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
  • Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
  • In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
  • Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
  • In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 53.2 g, Cholesterol 125 mg, Fat 27.5 g, Fiber 1.6 g, Protein 8.6 g, SaturatedFat 12.9 g, Sodium 582.1 mg, Sugar 44 g

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree has a more intense flavor than canned puree. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it in a food processor.
  • Don't overmix the batter: Overmixing the batter can make the torte tough. Mix just until the ingredients are combined.
  • Bake the torte in a water bath: Baking the torte in a water bath helps to prevent it from becoming dry. Place the torte pan inside a larger pan filled with hot water.
  • Let the torte cool completely before serving: The torte needs time to set before it can be served. Let it cool completely at room temperature or in the refrigerator.

Conclusion:

Pumpkin fudge torte is a delicious and decadent dessert that is perfect for fall. With its rich chocolate flavor and creamy pumpkin filling, this torte is sure to be a hit at your next gathering. Follow these tips to make the best pumpkin fudge torte possible.

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