A brown sugar and walnut shortbread crustis topped with a cream cheese and pumpkin filling.
Recipe: Walnut Pumpkin Torte
1 cup all-purpose flour, sifted 1/4 cup firmly packed brown sugar 1/3 cup butter 1/2 cup chopped walnuts 1 (3-ounce) package cream cheese, softened 1 large egg 1 (16-ounce) can pumpkin 1 (14-ounce) can sweetened condensed milk 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup hot water
In a bowl mix together sifted flour andbrown sugar. Cut in butter until the mixture resembles coarsecrumbs. Stir in chopped walnuts and press firmly into a 13 x9-inch baking pan.
Bake at 350°F (175°C) for 20 minutesor until light brown.
Meanwhile, prepare the filling. In a bowlbeat softened cream cheese and 1 egg with an electric mixer onmedium speed until fluffy. Stir in canned pumpkin, sweetenedcondensed milk, pumpkin pie spice and salt. Beat until smooth.Stir in hot water. Pour over the baked crust.
Bake at 350°F (175°C) for 40 to50 minutes or until set. Cool completely before cutting.
Makes 16 to 24 servings.
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