If you’re ready for a change from standard pumpkin pie, try this pumpkin torte recipe with a deep chocolate flavor. Pureed pumpkin helps make the dessert incredibly moist and dense. The topping is whipped cream with a touch of vanilla and sugar and a bit of pureed pumpkin folded in.
9 Reviews for Pumpkin-Chocolate Torte with Pumpkin Whipped Cream
Recommends this recipe
This was very easy to make and also gluten free. I had a bunch of pumpkin to use and this looked perfect. The torte tastes best the day after you make it, if you don't wait it tastes more pumpkin-y. I skipped the pumpkin in the whipped cream because i wanted more chocolate flavor. Instead of that and sugar I used 1TBLS of maple syrup (grade B) to sweeten and vanilla to flavor the whip cream. It is very good, I would serve it for company.
Enjoyed this recipe and everyone who tried it wanted the recipe. My husband is very picky and he loved it. Can't wait to make it again but this time adding a raspberry sauce instead of the whipped cream.
Lite, tasty, lots of chocolate flavor, not super sweet
I changed the recipe slightly - I used dark chocolate cocoa powder and substituted cinnamon into the whipped cream for the pumpkin puree. It was lovely! Well balanced flavor, not overpowering. I served leftovers the next day with peppermint chocolate ice cream and it was even better. The torte stayed moist for days - ate the last piece 4 days later and it was still good.