Provencal Pumpkin Torte Recipes

PECAN PUMPKIN TORTE

Steps:

• In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small bowl, combine the flour, cinnamon, baking soda, baking powder and salt; gradually beat into pumpkin mixture until blended. Stir in chopped pecans. , Pour into three greased 9-in. round baking pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired.

PUMPKIN TORTE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
• Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
• In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
• Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
• In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

VELMA'S PUMPKIN TORTE

Steps:

• Combine crust ingredients; press into a 13x9-in. baking pan. In a bowl, combine the eggs, sugar and cream cheese. Beat until smooth. Spread over crust. Bake at 350° for 20-25 minutes or until top appears set. Cool on a wire rack. , Meanwhile, combine the pumpkin, egg yolks, milk, sugar, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat. , Dissolve gelatin in water; add to saucepan. Fold in whipped topping. Spread over cooled torte; chill. Garnish with whipped topping. Torte keeps well for several days in the refrigerator.

PROVENCAL PUMPKIN FROM CLAUDIA RODEN

Steps:

• Preheat oven to 425 degrees.
• Peel the pumpkin and remove the seeds and stringy core. Cut the flesh into one-inch cubes.
• Place pumpkin in a shallow baking dish and toss with remaining ingredients.
• Bake 20 to 30 minutes, until the pumpkin is tender.

PUMPKIN TORTE

Steps:

• Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
• Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
• Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
• Cool to room temp.
• Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
• Remove from heat.
• Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
• Cool to room temperature.
• Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
• Gently fold into pumpkin mixture.
• Fill cake pan with pumpkin mixture; chill and serve with whipped cream.

PUMPKIN TORTE

Steps:

• Preheat oven to 350 degrees F. In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping. Mix well. Pour into lightly greased 9-inch spring form pan.
• Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly; remove side of pan. Sprinkle with Nut Topping. Refrigerate leftovers.
• Nut Topping: In heavy skillet, brown 1/2 cup chopped almonds, 1/2 cup chopped pecans, 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract in 2 tablespoons butter or margarine.

PROVENCAL PUMPKIN TORTE

Steps:

• Yeasted Olive Oil Pastry: Dissolve the yeast in the water, add the sugar and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine 2 cups of the flour and the salt and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer; combine the ingredients using the paddle, then switch to the dough hook. Work the dough until it comes together in a coherent mass, adding flour as necessary. The dough should be springy and not stick to your hands.
• Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork the dough. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap and allow the dough to rise in a draft-free spot until doubled in size, about 1 hour.
• Turn the dough out onto a lightly floured surface, gently knead a couple of times and cut into 2 equal pieces (or as directed in the recipe). Shape each piece into a ball. Cover the dough loosely with plastic wrap and let rest for 5 minutes, then roll out into thin rounds, as directed in the recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven. Makes enough for 1 (10- or 12-inch) double-crusted torte or 2 (10-inch) tarts.
• For the Pumpkin Filling:.
• Halve the squash and scrape away the seeds and membranes, then cut the flesh into 4-inch-square pieces. (If using butternut, cut it in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes.).
• Steam the squash until tender, 15 to 20 minutes, then transfer to a colander and allow to cool and drain for another 15 minutes (butternut squash will not be watery). When the squash has cooled, peel and place in a bowl. Mash with a fork, a large wooden spoon, a potato masher or a pestle.
• Heat the oil over medium heat in a large nonstick skillet and add the onion. Cook, stirring, until tender, about 5 minutes, then stir in the garlic. Cook until fragrant, another minute or two. Remove from the heat and toss with the squash, sage, rice, parsley, Gruyere and Parmesan cheeses, all but 2 tablespoons of the eggs, salt and pepper to taste. Taste and adjust seasonings.
• Assembly:.
• Heat the oven to 375 degrees. Oil a 10-inch or 12-inch tart pan with a removable bottom or springform pan.
• Roll out two thirds of the pastry and line the pan with the edges overhanging. Fill the crust with the squash mixture. Top with the remaining pastry, then crimp the edges of the top and bottom pastry together. Cut 4 small slits in the top crust with a sharp knife, brush with the reserved beaten egg and place in the oven. Bake until golden brown, 45 to 50 minutes. Allow to rest for at least 10 minutes before serving. This can also be served at room temperature.