Recipe: Pumpkin Torte with Nut Topping (no flour)

PUMPKIN TORTE

8 eggs
1 ( 29 ounce ) can pure pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
Nut Topping (recipe follows)

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping. Mix well. Pour into prepared pan.

Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly.

Remove side of pan. Sprinkle with Nut Topping. Refrigerate leftovers.

NUT TOPPING

1/2 cup chopped almonds
1/4 cup chopped pecans
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 tablespoons butter or margarine

In heavy skillet, brown almonds, pecans, packed brown sugar and vanilla extract in butter or margarine.

Makes 9-10 servings
Source: Eagle Brand