Pumpkin Date Torte

This recipe was in an old Better Homes and Gardens cookbook that I picked up recently at a book fair.  It’s a very luscious dessert, great for Thanksgiving, and just the right size for us.  I made a cinnamon sauce to go with it, but whipped cream would be good.

Pumpkin Date Torte

Pumpkin Date Torte

Total Time: 1 hour

Yield: Serves 8


  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts
  • 2 TBSP flour
  • 1/4 cup unsalted butter
  • 1 cup packed brown sugar
  • 3/4 cup canned pumpkin
  • 1 1/2 tsp vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp ground ginger
  • 1/4 tsp salt


  1. Heat oven to 350.
  2. In a small bowl, toss together the first 3 ingredients.
  3. In a medium saucepan, melt butter. Stir in brown sugar. Remove from heat and stir in pumpkin and vanilla. Beat in eggs, one at a time.
  4. Whisk together the dry ingredients - flour, cinnamon, baking powder, nutmeg, baking soda, ginger, and salt. Add this mixture to the butter mixture. Stir well.
  5. Stir in date mixture.
  6. Place in greased 9x1 1/2" round pan. Bake about 30- 40 minutes, until done (center will be a little moist).
  7. Serve warm with whipped cream.