Pumpkin Torte

This is the dessert that quietly steals the Thanksgiving show every year. Three distinct layers: a buttery graham cracker base, a sweet cream cheese cheesecake center, and a fluffy spiced pumpkin chiffon top set with gelatin and lightened with whipped egg whites. Each bite hits all three textures at once, with the pumpkin chiffon doing the heavy work of carrying the warm pie spice and fall flavors.

The gelatin-set chiffon top is what separates this from a regular pumpkin cheesecake. It bakes light and airy rather than dense, so the torte feels lighter than its rich layers suggest. Folding the stiff egg whites into the cooled pumpkin mixture has to be done gently, since rough mixing deflates the whites and turns the chiffon into pudding.

Makes a 9 by 13 pan, which slices into 24 squares. Perfect for big family gatherings.

Pro Tips

• Bloom the gelatin in cold water for 5 minutes before adding to the hot pumpkin mixture so it dissolves smoothly.
• Let the pumpkin layer cool to room temperature (but not set) before folding in the egg whites or you’ll deflate them.
• Refrigerate at least 4 hours, ideally overnight, so the chiffon firms up properly.
• Use a hot, dry knife to cut clean squares. Wipe between cuts.

Variations

• Add 1 cup chopped toasted pecans to the graham cracker crust for extra crunch.
• Top with a thick layer of fresh whipped cream and a dusting of cinnamon before serving.
• Substitute gingersnap crumbs for graham crackers for a spicier base.