Pumpkin Praline Torte Recipes

POTLUCK PUMPKIN TORTE

Steps:

• Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

PUMPKIN TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

PUMPKIN PECAN PRALINE TORTE RECIPE - (4.7/5)

Steps:

• Preheat the oven to 350°F. Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside. Blend and sift together flour, baking soda, baking powder, cinnamon, ginger, allspice and salt. Set aside. In a bowl large enough to hold all ingredients whisk egg using a hand held or stand mixer until well blended, add sugar and whip until thick and pale, about 5 minutes. On low speed add vanilla and pumpkin. Stir in flour and mix until just combined. Scoop and divide evenly into prepared pans. Place in oven and bake until the center of the cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13 to 15 minutes. For frosting mix cream cheese and soft butter on low speed until blended. Add one cup of powdered sugar and mix on low speed until blended. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. In a saucepan bring all the ingredients to a boil excluding the pecans. Boil for 3 minutes ensuring that the mixture will not boil over. Remove from heat and stir in the pecans. Set aside. Remove parchment paper from one cake round and place cake on a serving platter. Frost the surface with approximately 1/3 inch cream cheese frosting. Remove parchment paper from second layer and place onto frosted cake round. Frost once again with cream cheese frosting. Remove parchment paper from third layer and place onto frosted cake round. If caramel topping is too firm to spread onto surface heat briefly until slightly softened. Do not allow to get warm! Spread onto surface of cake.

PUMPKIN PRALINE TORTE

Steps:

• In a heavy saucepan, combine brown sugar, butter and cream.
• Cook and stir over low heat until sugar is dissolved.
• Pour into two well-greased 9-in round cake pans.
• Sprinkle with pecans, cool.
• In a mixing bowl, beat eggs, sugar and oil.
• Add pumpkin and vanilla.
• Combine dry ingredients; add to pumpkin mixture and beat until just blended.
• Carefully spoon over brown sugar mixture in pans.
• Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 5 minutes; remove from pans to wire racks to cool completely.
• Place one cake layer, praline side up, on a serving plate.
• In a mixing bowl, beat cream until soft peaks form.
• Beat in sugar and vailla.
• Spread two-thirds over first cake layer.
• Top with second layer and remaining whipped cream.
• Sprinkle with additional pecans if desired.
• Store in the refrigerator.

FROZEN PRALINE PUMPKIN TORTE

Steps:

• Put an 8" springform pan in the freezer for at least 30 minutes to chill throughly.
• Working quickly, spoon ice cream into chilled pan, pressing it in bottom and up sides with the back of a spoon or a rubber spatula.
• Put two 14x12" strips of plastic wrap crossing diagonally over ice cream.
• Press wrap gently against ice cream to form a 1/2" thick shell.
• Freeze about 2 hours until firm.
• In a medium saucepan mix pumpkin, sugar, cinnamon, nutmeg and salt until well blended.
• Cook over medium high heat, stirring constantly, about 4 minutes until mixture just comes to a boil.
• Transfer to a large bowl.
• Refrigerate at least 1 hour, until completely cool.
• Whip cream in medium bowl with electric mixer until soft peaks form when beaters are lifted.
• Fold into pumpkin mixture.
• Remove plastic wrap from frozen ice cream shell and pour in pumpkin mixture.
• Freeze at least 3 hours or overnight.
• Just before serving remove pan sides and, if desired, lift torte from pan bottom, using 2 broad metal spatulas.
• Place dessert on a serving plate.
• Pipe a border of whipped cream around bottom.
• Garnish top with a dollop of whipped cream; sprinkle with chopped pecans.
• Arrange glazed pecans around top edge.
• ***Note:Ice cream should be soft enough to spoon but not melted.
• It is too soft if it is melted around edges.
• Glazed Pecans: Have a lightly greased cookie sheet ready.
• In a small saucepan stir 1/4 cup packed light brown sugar, 2 Tbls.
• butter or margarine and 1 Tbls.
• water over medium high heat until mixture comes to a boil.
• Boil, stirring constantly, 2 minutes or until thick and golden.
• Remove from heat; stir in 8 to 10 pecan halves until well coated.
• With slotted spoon lift pecans from pan, one at a time, scraping off excess sugar mixture, and arrange on prepared cookie sheet in a single layer.
• Let stand until set and completely cool.

PRALINE PUMPKIN DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
• Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.