Perfect Pumpkin Cakes Recipes

PERFECT PUMPKIN PIE

Perfect Pumpkin Pie image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (9-inch) unbaked pie crust

Steps:

HEAT oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
BAKE 15 minutes. Reduce oven temperature to 350 degrees F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
FAVORITE TOPPINGS:
SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

PERFECT PUMPKIN CAKE

Perfect Pumpkin Cake image

We love everything pumpkin, and I'm always collecting pumpkin recipes. I'm fortunate to get a lot of fresh sugar pumpkins in the fall, which I cook and freeze for use throughout the colder months. This cake is a wonderful use for that pumpkin! You can dust this with confectioners sugar, frost it with cream cheese frosting, top it with whipped cream, or just eat it plain!

Provided by JackieOhNo

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 (15 ounce) can pumpkin
1/2 cup melted butter
1/4 cup plain nonfat yogurt
1 tablespoon plain nonfat yogurt
1/4 cup strong cold coffee
4 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup white sugar
2 teaspoons vanilla
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons cinnamon
2/3 cup caramel candies, chopped (about 15 Werther's Caramel Specialties Caramelts candies) or 2/3 cup butterscotch chips

Steps:

Preheat oven to 350 degrees. In a large mixing bowl, combine the pumpkin, butter, yogurt, cold coffee, vanilla and sugars, stirring to combine. Add the baking powder, baking soda, salt and spices, stirring well to combine. Add the eggs and beat with a wooden spoon until well combined; add flour and mix only until all the flour is incorporated into the batter. Stir in the chopped Werther's candies (or butterscotch morsels) and turn into a 9x13-inch baking pan that has been greased and floured.
Bake for 30-35 minutes or until center springs back when touched. Cool in pan on a wire rack until completely cool, if frosting.

Nutrition Facts : Calories 251.7, Fat 9.6, SaturatedFat 5.5, Cholesterol 82.5, Sodium 347.1, Carbohydrate 36.9, Fiber 1, Sugar 18.4, Protein 5.1

THE GREAT PUMPKIN CAKES

The Great Pumpkin Cakes image

These are the ultimate confectionery tribute to Charlie Brown's Great Pumpkin. The little round cakes are surprisingly easy to make-just put two cupcakes together, frost and decorate with vines and leaves. -Sharon Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 5

Ingredients

1 package yellow cake mix or cake mix of your choice (regular size)
2 cans (16 ounces each) vanilla frosting, divided
1 to 1-1/2 teaspoons orange paste food coloring
12 green gumdrops
1/2 teaspoon green paste food coloring

Steps:

Prepare and bake cupcakes according to package directions. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides., For stems, place one gumdrop on each pumpkin. Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. Pipe curly vines from pumpkin stems. Using green frosting and #352 leaf tip, pipe leaves randomly along the vines.

Nutrition Facts :

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