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Pumpkin Spice Torte

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  Sifted cake flour 2 1⁄2 Cup (40 tbs)
  Baking powder 3 Teaspoon
  Pumpkin pie spice 2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Butter flavored salt 1⁄2 Teaspoon
  Egg yolks 6
  Diet margarine 2⁄3 Cup (10.67 tbs)
  Canned pumpkin 1 Cup (16 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Sugar substitute 4 Teaspoon (equal 2/3 cup sugar)
  Egg whites 6
  Cream of tartar 1⁄2 Teaspoon

Sift together first 5 ingredients.
Set aside.
Combine yolks, diet margarine, pumpkin, brown sugar, and sugar substitute; beat until smooth.
Gradually add dry mixture to pumpkin mixture, mixing well.
Beat egg whites and cream of tartar until stiff.
Gently fold pumpkin mixture into egg whites.
Pour into a greased 10-inch non-stick tube pan.
Bake in a 325° oven 60 minutes.
Invert pan on rack to cool.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3179 Calories from Fat 1168

% Daily Value*

Total Fat 130 g200.2%

Saturated Fat 36.1 g180.3%

Trans Fat 0 g

Cholesterol 1110.5 mg370.2%

Sodium 3016.2 mg125.7%

Total Carbohydrates 451 g150.5%

Dietary Fiber 15.3 g61%

Sugars 176.1 g

Protein 65 g130.7%

Vitamin A 789.3% Vitamin C 21.2%

Calcium 157.4% Iron 189.1%

*Based on a 2000 Calorie diet

Pumpkin Spice Torte Recipe