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:  http://www.recipe.com

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

SEE MORE BETTER HOMES AND GARDENS RECIPES

Ingredients

• 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)

Directions

1

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.

2

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.

3

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.

4

In a small bowl, combine walnuts, toffee pieces, and brown sugar. Remove foil from pie. Sprinkle with walnut mixture.

5

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.

PASTRY FOR A SINGLE-CRUST DEEP-DISH PIE

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.

OR

               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

SEE MORE BETTY CROCKER RECIPES

Ingredients

• 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

Directions

1

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.

2

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.

3

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.

4

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.

TIP:

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

OR

                 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.

SEE MORE BETTER HOMES AND GARDENS RECIPES

Ingredients

• 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

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

MAKE-AHEAD TIP

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?

All recipes Spotted on http://www.recipe.com