Recipe | "Pumpkin Torte with Vanilla Bean Cream Cheese Frosting" (Gluten Free!) | By Karey Butterworth, GLOW

"This is a welcomed departure from Thanksgiving pie, and it's gluten free, too!" -Karey Butterworth, Chef/Owner GLOW

(Servings 8)
For the Cake:
  • 1⁄2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 (15 ounce) can pumpkin
  • 2 cups gluten-free flour (from local Rockport, TX grocer, Kimmi's Fine Foods)
  • 3/4 teaspoon cinnamon
  • 1/2 teaspooon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1/2 cup walnuts, toasted

Pre-heat oven to 325 degrees, and line a baking sheet with parchment paper. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix. Pour into prepared baking sheet and bake 40-45 minutes. Do not overbake! Let cool and using a 3-inch round cookie cutter or knife, cut out circles or squares to the size of your choosing. Alternate frosting between the layers of cake and finish with a dollop of frosting and toasted walnuts.

Vanilla Bean Cream Cheese Frosting:
  • 1/2 cup butter, softened
  • 8 ounces cream cheese
  • 4 cups confectioners' sugar
  • 2 teaspoons vanilla bean extract

Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.

1815 Broadway
Rockport, Texas 78382

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