Saturday, November 12, 2011

Mmmmm! Pumpkin!~

I will make one of these for Thanksgiving or Christmas, I am not sure yet which holiday- OR recipe..
What do you think?

All Recipes spotted on:

Pumpkin Praline Pie

 cream cheese layer forms the base of this pumpkin pie. The walnut and toffee mixture adds a sweet and elegant topping.
Servings: 10 servings
  • 12 ounces  cream cheese (four 3-ounce packages or 1-1/2 8-ounce packages), softened
  • 1/3 cup  sugar
  • 1   egg
  • 1 teaspoon  finely shredded orange peel
  •   Pastry for a Single-Crust Deep-Dish Pie
  • 1 15-ounce can  pumpkin
  • 3/4 cup  sugar
  • 2 teaspoons  pumpkin pie spice
  • 3   eggs
  • 3/4 cup  half-and-half or light cream
  • 3/4 cup  broken walnuts
  • 1/2 cup  milk chocolate-covered toffee pieces or chopped chocolate-covered English toffee bars
  • 1/4 cup  packed brown sugar
  •   Hot fudge ice cream topping (optional)
  •   Whipped cream (optional)
  •   Pumpkin pie spice (optional)
In a medium bowl, combine cream cheese and the 1/3 cup sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stir in orange peel. Cover and chill for 30 minutes.
Preheat oven to 375 degrees F . Prepare Pastry for a Single-Crust Deep-Dish Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll dough from center to edge into a circle about 13 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 1/2- to 10-inch deep-dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high (photo). Do not prick pastry.
For pumpkin filling: In a large bowl, combine pumpkin, the 3/4 cup sugar, and the 2 teaspoons pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture in pastry-lined pie plate. Carefully spoon pumpkin filling over cream cheese layer. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes.
In a small bowl, combine walnuts, toffee pieces, and brown sugar. Remove foil from pie. Sprinkle with walnut mixture.
Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill pie within 2 hours. If desired, garnish individual servings with hot fudge topping, whipped cream, and additional pumpkin pie spice. Makes 10 servings.

In a medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all of the dough is moistened (5 to 6 tablespoons cold water total). Form dough into a ball.


               Praline Pumpkin Cake
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Prep Time: 25 mins
Total Time: 2 hrs 15 mins
Servings: 16 servings
  • 1/2 cup   butter or margarine
  • 1/4   whipping cream
  • 1 cup   packed brown sugar
  • 3/4 cup   coarsely chopped pecans
  • 1 box   Betty Crocker® SuperMoist® yellow cake mix
  • 1 cup  pumpkin (not pumpkin pie mix, from 15-ounce can)
  • 1/2 cup   water
  • 1/3 cup   vegetable oil
  • 4   eggs
  • 1 1/2 teaspoons   pumpkin pie spice
  • 1 container  Betty Crocker® Rich & Creamy cream cheese frosting (1pound)
  •   Caramel topping, if desired
  •   Additional coarsely chopped pecans, if desired
Heat oven to 325 degrees F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.


                 Old Fashioned Pumpkin Torte

This Christmas torte, perfect for entertaining, calls for nuts and graham crackers instead of flour.
Prep Time: 50 mins
Total Time: 1 hr 20 mins
Servings: Makes 16 servings.
  • 2-2/3 cups  toasted slivered almonds
  • 1 cup  graham cracker crumbs (about 15 square crackers)
  • 1-1/4 teaspoons  baking powder
  • 1-1/4 teaspoons  pumpkin pie spice
  • 8   eggs, separated
  • 3/4 teaspoon  finely shredded orange peel
  • 1-1/3 cups  sugar
  • 1 cup  canned pumpkin
  • 1-1/2 teaspoons  vanilla
  • 2 8-ounce packages  cream cheese , softened
  • 2/3 cup  packed brown sugar
  • 2 teaspoons  vanilla
  • 1/2 teaspoon  pumpkin pie spice
  • 2/3 cup  finely chopped pitted dates or raisins
  • 1/2 cup  chunk-style applesauce
  • 1/2 cup  whipping cream
  • 2 teaspoons  sugar
  • 1/2 teaspoon  finely shredded orange peel
Grease and flour three 8x1-1/2-inch round baking pans; set aside. Process or blend almonds in small batches in a food processor bowl or blender container, covered, until nuts are finely ground but not oily. Transfer to a mixing bowl. Stir in crumbs, baking powder, 1 1/4 teaspoons pumpkin pie spice, and 3/4 teaspoon orange peel; set aside.
Beat egg yolks and 2/3 cup of the sugar in a small mixer bowl with an electric mixer on high speed for 6 minutes. Stir in pumpkin and vanilla. Fold in nuts.
Wash beaters. Beat egg whites in a large mixer bowl on medium speed until soft peaks form (tips curl). Gradually add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Fold 1 cup of the egg white mixture into pumpkin mixture. Fold pumpkin mixture into remaining egg white mixture. Spread evenly in prepared pans.
Bake in a 350 degree F oven for 20 to 25 minutes or until light brown. Cool on wire racks for 10 minutes. Remove from pans; cool thoroughly on racks.
For the filling, in a small bowl beat the cream cheese with an electric mixer on medium speed until fluffy. Add the brown sugar, 2 teaspoons vanilla and 1/2 teaspoon pumpkin pie spice; beat well. Stir inthe dates and applesauce. Set aside. For the whipped cream, in small chilled mixing bowl beat the whipping cream, 2 teaspoons sugar and 1/2 teaspoon orange peel with an electric mixer on medium speed just until stiff peaks form. Set aside.
To assemble torte, split each cake layer in half horizontally. Place bottom of one split layer on a serving plate. Spread with about 2/3 cup of the Apple-Date Filling. Repeat with remaining cake layers and filling, ending with top cake layer. Spoon Sweetened Whipped Cream on top layer. Serve immediately or cover and chill up to 4 hours. Makes 16 servings.

Wrap baked cake layers for freezing and freeze up to 3 months ahead. Thaw before using. Prepare Apple-Date Filling, cover, and chill up to 2 days ahead.

As far as simplicity goes.. which one sounds least likely to get messed up by Moi?

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