Walnut Pumpkin Torte
A brown sugar and walnut shortbread crust is topped with a cream cheese and pumpkin filling.
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 and brown sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped walnuts and press firmly into a 13x9x2-inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes or until light brown.
- Meanwhile, prepare the filling. In a bowl beat softened cream cheese and 1 egg with an electric mixer on medium speed until fluffy. Stir in canned pumpkin, sweetened condensed milk, pumpkin pie spice and salt. Beat until smooth. Stir in hot water. Pour over the baked crust.
- Bake in a preheated oven at 350°F (175°C) for 40 to 50 minutes or until set. Cool completely before cutting.
Makes 12 servings.