PUMPKIN BAVARIAN CREAM TART
This is my Aunt's recipe for a delicious light pumpkin tart, perfect for Thanksgiving!
Provided by RMcKee
Categories Fruits and Vegetables Vegetables Squash
Time 3h40m
Yield 10
Number Of Ingredients 17
Steps:
- Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
- Pour the cold water into a small bowl and sprinkle gelatin over to soften.
- Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
- Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
- Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 28.5 g, Cholesterol 115 mg, Fat 17.1 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 7.9 g, Sodium 274.9 mg, Sugar 16.9 g
PUMPKIN BAVARIAN CREME
This unique pumpkin bavarian creme can be a delicious dessert on its own or as an addition to pumpkin sponge cake.
Provided by Chef Laura Frankel
Categories Brunch, Desserts
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- 1. Place the bourbon in a small bowl or cup and sprinkle with gelatin. Allow the gelatin to bloom. 2. Heat the sugar, coconut milk and pumpkin puree over medium heat. 3. Whisk the egg yolks and cornstarch together. Temper* the pumpkin mixture into the egg yolks and return to the heat. Stir continuously over medium heat until the mixture is very thick. Add the gelatin, vanilla and spices and cool completely. 4. In a stand mixer fitted with a whisk, whip the whites until they are at medium peaks. 5. Cook the water and remaining sugar until a temperature of 250 degrees is reached. 6. Whip the whites until they are a stiff peak and turn down the mixer. Pour the hot sugar syrup into the whites. Turn the mixer to high and whip until the meringue has cooled. 7. Fold the meringue into the chilled pumpkin mixture. Serve over Pumpkin Sponge Cake *Temper the eggs by slowly bring up the temperature of the eggs by gently adding the hot liquid to the eggs. This will prevent them from scrambling! If you DUMP all the hot liquid in at once, you will have scrambled, curdled eggs
Nutrition Facts :
PUMPKIN DESSERT
This is a nice change from pumpkin pie at your next holiday get together. Serve with whipped cream.
Provided by Bea Gassman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
- Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
- In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
- In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
- Bake 45 to 50 minutes, until top is golden.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 39.1 g, Cholesterol 58.3 mg, Fat 14.1 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 254.1 mg, Sugar 26.1 g
PUMPKIN BAVARIAN DESSERT
This recipe was given to me by my friend Ann, over 25 years ago; she made this for special occasions; one of which I got to help make and sample..Oh my it is to die for....She was a great caterer and a wonderful person. I have not made it yet this year..but give it a try you will love it, it sounds complicated but it really isn't. When I make it I will post a photo..or you can post your photo of it....enjoy!
Provided by Pat Duran @kitchenChatter
Categories Puddings
Number Of Ingredients 14
Steps:
- Cook pudding according to package directions. Combine in a large bowl the prepared pudding, pumpkin, sugar,spice and vanilla. Mix well. Chill for 1 hour.
- Prepare an 8-inch spring form pan with the 2 Tablespoons of corn syrup and sprinkle with 4 ounces of the toasted almonds. Set aside.
- Beat the whipping cream until stiff and then fold into the chilled pumpkin mixture. Spoon the mixture into the prepared pan. Freeze overnight.
- About an hour before serving, loosen torte around edges with a knife; release spring and carefully lift off pan. Place torte and bottom base on a large serving plate. Place in refrigerator to soften.
- Just before serving, scoop the ice cream into petals with a large spoon and mound on top of torte. Drizzle with the Golden Sparkle Sauce and sprinkle with the remaining almonds. Cut into wedges, serve with additional sauce, if desired. This dessert will hold up well in freezer for several days. Golden Sparkle Sauce: Heat sugar in a heavy skillet over low heat, stirring constantly with a wooden spoon, until melted into a golden syrup.Remove from heat and very slowly stir in the boiling water. Return to heat and add the butter and corn syrup. Cook, stirring constantly, until smooth and blended; remove from heat(the sauce will be thin,but thickens as it cools). Store in a covered jar at room temperature. Makes 2 cups..
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17 DESSERTS THAT USE AN ENTIRE CAN OF PUMPKIN - ALLRECIPES
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Author Mary Claire LagrouePublished 2020-10-29Estimated Reading Time 4 mins
- Pumpkin Ginger Cupcakes. Pumpkin puree and instant butterscotch pudding mix thicken this cupcake's batter. But don't add more liquid. "They looked like blobs of cookie dough when I put them in the oven but formed nicely," reviewer Benjiman says.
- Brown Family's Favorite Pumpkin Pie. This pie averages a five-star rating thanks to its light, custardy filling and walnut streusel topping.
- Great Pumpkin Dessert. This dump cake requires almost no effort. Reviewers have replaced yellow cake mix with spice cake mix and butter pecan cake mix with five-star results.
- Pumpkin Crumb Cake. This crumb cake uses yellow cake mix, too, in the topping as well as the crust. "The pumpkin filling was like a pumpkin pie sandwiched between a slightly salty, buttery crust," reviewer raggie81 says.
- Paul's Pumpkin Bars. "Absolutely perfect in texture, meaning super moist and soft. I added 1 tsp. of ginger, because its zing complements pumpkin goods so wonderfully," reviewer Baricat says.
- Two Ingredient Pumpkin Cake. You can bake this cake with just two ingredients (!) or find inspiration from reviewers. "I gave this five stars after taking the advice of others to add three eggs," Jolie says.
- Pumpkin Spice Cookie. Another two-ingredient standout, our Pumpkin Spice Cookie recipe can become your canvas for add-ins. Our home cooks love them with pumpkin pie spice, raisins, chopped walnuts, or chocolate chips.
- Pumpkin Cake I. Baking a Bundt cake from scratch takes just 15 minutes of prep time, meaning it's weeknight approved. Take it from reviewer Kris Maas: "I just whipped this cake up in the midst of making dinner and lunches, supervising homework, doing laundry, and it couldn't have been easier!"
- Pumpkin Sheet Cake. Sometimes, nothing beats a sheet cake. After all, it's one of the easiest desserts to transport to potlucks, parties, or the office.
- Pumpkin Chocolate Dessert Cake. Dense, moist, rich, chocolatey, and spicy are some of the words reviewers have used to describe this cake. And the pumpkin flavor tastes subtle enough to please people who don't usually go for the gourd.
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