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.

Lia Huber
Source: EatingWell Magazine, November/December 2012


Recipe Summary

4 hrs 50 mins




Instructions Checklist
  • To prepare torte: Preheat oven to 350 degrees F.

  • Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

  • Combine 1/2 cup chocolate chips, butter and oil in a small saucepan. Place over medium-low heat, stirring frequently with a spatula, until melted.

  • Beat eggs, egg whites, 1 cup pumpkin, 1/2 cup sugar, cocoa powder, 1 teaspoon vanilla, pumpkin pie spice and salt in a large mixing bowl with an electric mixer on medium speed for 5 minutes. Add the melted chocolate and beat until combined. Scrape the batter into the prepared pan.

  • Bake the torte in the middle of the oven until the edges are set and the center just barely jiggles when the pan is gently shaken, 30 to 40 minutes. Let cool on a wire rack to room temperature, about 1 1/2 hours.

  • Melt the remaining 1/4 cup chocolate chips (see Tip). Decoratively drizzle the melted chocolate over the top of the cooled torte. Cover the pan with plastic wrap and refrigerate until chilled, about 2 hours (or up to 1 day).

  • To prepare topping: Just before serving, beat cream with 1 tablespoon sugar in a medium bowl with an electric mixer until soft peaks form. Add 1/2 teaspoon vanilla and continue to beat until stiff peaks form. Gently fold in 2 tablespoons pumpkin puree. Remove the pan sides and slice the torte. Serve each portion with a dollop (about 1 tablespoon) of the pumpkin whipped cream.


Make Ahead Tip: Refrigerate torte for up to 1 day. Finish with Step 7 just before serving.

Equipment: 9-inch springform pan, parchment paper

Tip: Melt chocolate in a small bowl in the microwave on Medium (50%) for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Nutrition Facts

194 calories; protein 4.4g; carbohydrates 24.6g; dietary fiber 3.2g; sugars 19.5g; fat 10.7g; saturated fat 5.3g; cholesterol 67.1mg; vitamin a iu 4494.6IU; vitamin c 1.2mg; folate 13.9mcg; calcium 30.9mg; iron 1.7mg; magnesium 45.5mg; potassium 206.6mg; sodium 96.7mg; added sugar 18g.

Reviews (3)

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10 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Not too sweet: just the way we like it! My family really loved this! I made a few adjustments: I coated the top of the torte in a thick layer of whipped cream. But I used maple syrup to sweeten the cream and added about 1/2 tsp of pumpkin spice to it. Then over the frosting like layer I drizzled chocolate. The orange color of the cream and the chocolate looked perfect for Halloween. I will say that the torte by itself tasted a little strange... but I think that I just overcooked it a little. Pros: Not super sweet chocolaty great for halloween Cons: Finicky when baking long time to prep Read More
Rating: 5 stars
This was super moist and yummy for all Pros: Moist and so good! Cons: U want to eat it all Read More
Rating: 4 stars
Delicious finish to dinner! 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. Pros: Moist and flavorful light; Read More
Rating: 4 stars
Easy to make and great tasting! Made this for a dinner party and was a big hit. Very moist and chocolatey but love that it does not have a lot of sugar. Pros: Very simple and love the combo of spicy flavors and pumpkin with the chocolate. Cons: None Read More
Rating: 4 stars
Very Chocolate-y 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. Pros: chocolate flavor easy to make gluten free Read More
Rating: 5 stars
Excellent Delicious! Even our 15 year-old grandson (Mr. Picky Eater) wanted seconds. Best with vanilla ice cream. Pros: very chocolatey Cons: none Read More
Rating: 5 stars
This goes together super-quickly can be made in advance and is absolutely delicious. I have worn out the pages of the 2012 issue of Eating Well where it first appeared. Read More
Rating: 4 stars
Nice light dessert I was a little worried before I served this. I tried a taste of the torte and a taste of the pumpkin whipped cream separately and I was not impressed. But I served them up together and it was really good. The two compliment each other so well. Read More
Rating: 4 stars
Surprised 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. Pros: Lite tasty lots of chocolate flavor not super sweet Read More