Pumpkin Torte

15 ingredients
12 steps

Ingredients

  • 8 eggs
  • 1 (29 ounce) can pumpkin
  • 1 (14 ounce) caneagle brand sweetened condensed milk (NOT evaporated milk )
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 12 teaspoon ground cloves
  • 12 teaspoon ground mace
  • 12 teaspoon ground nutmeg
  • 14 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 cup almonds, chopped
  • 14 cup pecans, chopped
  • 14 cup brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 2 tablespoons margarine or 2 tablespoons butter

Directions

  1. 1
    Preheat oven to 350.
  2. 2
    In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping.
  3. 3
    Mix well.
  4. 4
    Pour into lightly greased 9-inch springform pan.
  5. 5
    Bake 55 to 60 minutes or until knife inserted near center comes out clean.
  6. 6
    Cool thoroughly; remove side of pan.
  7. 7
    Sprinkle with Nut Topping*.
  8. 8
    Refrigerate leftovers.
  9. 9
    Nut Topping:
  10. 10
    In heavy skillet, brown almonds and pecans in margarine or butter.
  11. 11
    Add the brown sugar and vanilla extract.
  12. 12
    Mix well.

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