CARAMEL PECAN PUMPKIN CAKE
Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.
Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
EASY DOUBLE LAYER PUMPKIN PIE RECIPE
This no-bake Easy Double Layer Pumpkin Pie Recipe is so easy to throw together and is the perfect holiday dessert!
Provided by Kendra Murdock
Categories Dessert
Time 4h22m
Number Of Ingredients 12
Steps:
- Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
- Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).
- Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
- Gently fold in Cool Whip.
- Spread cream layer on the bottom of the cooled pie crust.
- Pour remaining 1 cup evaporated milk into bowl.
- Add dry pudding mixes (do not prepare pudding as directed on box - just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
- Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
- Refrigerate for 4 hours or until set. If desired, top with whipped cream.
Nutrition Facts : Calories 363 kcal, Carbohydrate 53 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 392 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
PUMPKIN PIE CAKE RECIPE
Get the best of both worlds (cake AND pie) with our delicious Pumpkin Pie Cake!
Provided by Momma Cyd
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.
- Pour into a greased 9x13-inch pan.
- Sprinkle the dry cake mix over the entire pumpkin mixture in the pan.
- Spoon melted butter over the dry cake mix.
- Sprinkle chopped nuts over all.
- Bake for 55 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 113 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 80 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
THE BEST PUMPKIN CHOCOLATE CHIP COOKIES RECIPE
Make up our delicious pumpkin cookies recipe in no time and with all the flavor! This is the pumpkin cookie recipe you've been waiting for.
Provided by Steph Loaiza
Categories Dessert
Time 26m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugar. Add in eggs, pumpkin, and vanilla mix well.
- Add in the remaining dry ingredients and stir, then fold in chocolate chips.
- Drop by large tablespoonfuls onto a cookie sheet. Bake for 11-13 minutes. Remove from oven and let rest on cookie sheet for 5 minutes, then move to a wire rack to finish cooling.
Nutrition Facts : Calories 73 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 90 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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