This is Day Eight in an 8 part series featuring yummy pumpkin recipes. Click here to start reading at the beginning of the series.
Our big brother Nate asks us girls to make this fluffy pumpkin torte almost as soon as the weather gets cool in September. Of course, we know that is already a few months ago, and by now most of us are searching Pinterest for yummy Christmas cookies and new frosting recipes. But we had to finish our pumpkin series with this dreamy dessert!
It starts with a simple graham cracker crust, which is topped with a smooth mixture of pumpkin, pudding mix, spices, milk, and whipped topping. Then we cover it all with a fluffy layer of whipped topping, and refrigerate it until dessert time.
Here’s the recipe:
Graham cracker crust:
2 cups graham cracker crumbs
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup butter, melted
1 can (15 oz.) solid pack pumpkin (not pie filling)
3 packages (3.4 oz. each) vanilla pudding mix
1 teaspoon pumpkin pie spice
2 1/2 cups 2% milk (or 2 cups 1% milk)
1 package (12 oz.) whipped topping, divided
Combine crust ingredients and pat into a 13 x 9″ pan. Beat together pumpkin, pudding mixes, pie spice, and milk. Fold in half the whipped topping. Spoon pumpkin mixture on to crust. Spread with remaining whipped topping. Chill until serving.
Thank you for visiting A Homespun Country Life!
~Kerstin, Elisabeth, and Gabrielle