Pumpkin Ginger Pecan Torte Recipes

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PUMPKIN ROLL WITH GINGER AND PECANS



Pumpkin Roll with Ginger and Pecans image

This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin, and not pumpkin pie mix.

Provided by Tammy Elliott

Categories     Fruits and Vegetables     Vegetables     Squash

Time P1DT1h15m

Yield 15

Number Of Ingredients 16

3 eggs
1 cup white sugar
⅔ cup solid pack pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
½ teaspoon vanilla extract
confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  • In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
  • Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
  • In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 35.1 g, Cholesterol 61.8 mg, Fat 14.6 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6 g, Sodium 216.6 mg, Sugar 28.1 g

PECAN PUMPKIN TORTE



Pecan Pumpkin Torte image

Times were lean when I was younger, so we would tend a big vegetable garden packed with tomatoes, beans, zucchini and pumpkin. I've been relying on the recipe for this pretty pumpkin cake for years.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 16

3 cups canned pumpkin
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 cups all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
FROSTING:
2/3 cup whipped cream cheese
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 teaspoons 2% milk
Pecan halves, optional

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.

Nutrition Facts :

PRALINE PUMPKIN TORTE



Praline Pumpkin Torte image

Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. -Esther Sinn, Princeton, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 20

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 large eggs
1-2/3 cups sugar
1 cup canola oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans, optional

Steps:

  • In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. , For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended. , Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.

Nutrition Facts : Calories 577 calories, Fat 38g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 397mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 3g fiber), Protein 6g protein.

PUMPKIN-PECAN TART



Pumpkin-Pecan Tart image

Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch round tart

Number Of Ingredients 15

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1 egg white, lightly beaten
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs, room temperature
1 teaspoon ground cinnamon
Pinch of coarse salt
3/4 cup light-brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of coarse salt
4 tablespoon unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan halves
Sweetened whipped cream, for serving

Steps:

  • Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
  • Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
  • Increase oven temperature to 425 degrees.
  • Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
  • Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
  • Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.

PUMPKIN, GINGER & PECAN TORTE



PUMPKIN, GINGER & PECAN TORTE image

Categories     Ginger     Dessert

Yield 10

Number Of Ingredients 23

Ginger Pecan Torte
3 oz Pecans
4 oz Ginger Snaps
6 Eggs Separated
¼ c Dark Brown Sugar
1 tsp vanilla
Pumpkin Mousse
4 Tbsp water
2 tsp unflavored gelatin
2 c whipping cream
2/3 c canned pumpkin
1 tsp ginger
1 tsp allspice
1 ½ tsp cinnamon
¼ tsp cloves
4 egg yokes
1/3 c sugar
Caramelized Pumpkin Pieces
2 c pumpkin fresh peeled and cut into ¾ inch pieces
½ c maple syrup
caramel sauce
8 whole pecans for garish
1/4 c whipped cream for edge

Steps:

  • Pumpkin Mousse Preheat oven to 325 In small bowl 4 tbsp of water sprinkle 2 tsp unflavored gelatin over water let sit to soften 15 minutes. I heavy med sauce pan heat 1 c whipping cream, pumpkin, ginger, allspice, cinnamon, and cloves over med heat stirring occasionally bring to boil reduce heat to simmer. Heat egg yokes and sugar in metal bowl over simmering water whisking until sugar desolves remove from heat. Remove pumpkin mixture from heat add ¼ c to unflavored gelatin whisk to desolve whisk back in to pumpkin mixture. Mix pumpkin mixture into yokes whisk to combine. Pour mixture into 9 in pyrex pan bake for 45 minutes. Cool completely then refrigerate over night. Whip 1c whipping cream till stiff peaks form. Whip pumpkin mixture to fluff add whipped cream whisking to combine. Ginger Pecan Torte Can be made a day ahead kept at room temp Preheat oven 350 Place pecans and gingersnaps in food processor to grind. With whisk attachment mix on high speed yokes and sugar until light and fluffy about 4 minutes. Fold in ginger snap & pecans to combine. In separate bowl beat egg whites until stiff but not dry. Fold whites into yoke mixture to combine. Pour into 12" spring form pan bake until tester comes out clean about 35 minutes. Cool completely. Caramelized Pumpkin Pieces Preheat to 375 Can be made a day ahead and kept in air tight container at room temp Line cookie sheet with parchment paper. Mix maple syrup and pumpkin to coat. Put pumpkin in single layer on cookie sheet bake. Bake 30 minutes and then turn bake another 45 mins until caramelized. Cool completely To assemble place caramelized pumpkin on Ginger - Pecan Torte cover with Pumpkin Mousse. Top with lines of caramel drizzled across top use knife to put through lines of caramel to decorated add whole pecans refrigerate overnight (at least 3 hours). Run knife around edge of spring form pan. Pipe whipped cream around edge.

GINGER PUMPKIN TART



Ginger Pumpkin Tart image

Provided by Claire Robinson

Categories     dessert

Time 1h55m

Yield 6 to 8 servings.

Number Of Ingredients 6

2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies)
6 tablespoons butter, melted
1 (15-ounce) can pumpkin puree, organic if possible
3/4 cup sweetened condensed milk
2 large egg yolks
Pinch salt

Steps:

  • Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
  • Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
  • In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
  • To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
  • NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.

PUMPKIN PECAN CAKE WITH GINGER WHIPPED CREAM



Pumpkin Pecan Cake With Ginger Whipped Cream image

I made this for Thanksgiving and it was a big hit! This cake is almost like gingerbread, with a firm texture and so fragrant; but the pumpkin flavor definitely comes through! This recipe is from Bon Appetit Magazine, November, 1990. It indicates 12 servings, but you can easily cut 16 - 18 slices. This cake is large, and you can freeze leftover slices. Allow yourself about 50 minutes to an hour for prep time.

Provided by Divaconviva

Categories     Dessert

Time 1h50m

Yield 16-18 serving(s)

Number Of Ingredients 25

3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup unsalted butter (2 Sticks)
1 1/4 cups sugar
1/2 cup dark brown sugar, Firmly Packed
4 large eggs, Room Temperature
1 2/3 cups solid-pack canned pumpkin
1/2 cup sour cream
1/4 cup unsulphured molasses
2 tablespoons dark rum
1 1/2 cups pecans, Coarsely Chopped and Toasted (about 6 ounces)
1/2 cup crystallized ginger, minced (I purchase crystallized ginger at our local food co-op.)
powdered sugar
1 cup chilled whipping cream
1/4 cup sour cream
2 tablespoons sugar
1 1/2 tablespoons dark rum
1/4 teaspoon ground ginger

Steps:

  • You will need: Non-stick Vegetable Oil Spray, about a tablespoon of butter, a 12-Cup Bundt/Tube Pan, and an Electric Mixer with 4-Quart Bowl.
  • Position rack in lowest third of oven and preheat to 350 degrees. Spray 12-cup tube pan with nonstick vegetable oil spray. Generously butter pan. Dust pan with flour; tap out excess.
  • For the SPICED CAKE, mix 3 1/2 cups flour, baking soda, baking powder, salt and spices in medium bowl.
  • Using electric mixer, cream butter with both sugars in large bowl until very light and fluffy. (I used my electric stand mixer with a 4-quart glass bowl).
  • Add eggs, one at a time, beating well after each addition.
  • Beat in pumpkin, sour cream, molasses and rum.
  • Mix in dry ingredients, toasted pecans and minced crystallized ginger. (I added the pecans at the very end, hand-stirring them in.).
  • Pour batter into prepared pan, gently spreading evenly towards sides and around center. Batter will be thick.
  • Bake until tester inserted near center of cake comes out clean, about 50 minutes to 1 hour.
  • Cool cake 15 minutes in pan on rack. Turn cake out onto rack and cool completely. Can be prepared 8 hours ahead. (Cover tightly with plastic wrap and let stand at room temperature.).
  • Sift powdered sugar over top of cake. Serve with Ginger Whipped Cream.
  • For the GINGER WHIPPED CREAM, use electric mixer, beat whipping cream, sour cream and 2 tablespoons sugar in large bowl to soft peaks.
  • Add rum and ground ginger and beat until almost stiff. (Can be prepared 5 hours ahead. Cover and refrigerate.).
  • Hint #1: Toasting Nuts: I used a non-stick skillet. Turn on heat medium-high until pan is hot. Spread chopped pecans in single layer in pan and heat until their fragrance releases and they start to turn golden and brown, about 3 to 4 minutes. Keep an eye on them so they don't burn.

Nutrition Facts : Calories 490.2, Fat 28.3, SaturatedFat 13.2, Cholesterol 108.5, Sodium 445.5, Carbohydrate 53.7, Fiber 2.7, Sugar 28.2, Protein 6.4

PUMPKIN TART WITH GINGERSNAP CRUST



pumpkin tart with gingersnap crust image

Make and share this pumpkin tart with gingersnap crust recipe from Food.com.

Provided by crazymom

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups finely crushed gingersnaps
1/2 cup unsalted butter, melted
1 tablespoon grated fresh ginger
1 lb cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
1 pinch ground allspice
1 pinch ground cloves
1/4 teaspoon salt
3/4 cup pumpkin puree (fresh or canned)
2 large eggs

Steps:

  • Preheat the oven to 325 degrees.
  • To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
  • Add an additional tablespoon of melted butter if necessary.
  • Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
  • Bake about 7 minutes, or until set.
  • Remove from oven.
  • To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
  • Set the ginger juice aside and discard the pulp.
  • In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
  • Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
  • Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
  • Pour the filling into the tart pans and return them to the oven.
  • Bake for 25 to 30 minutes, or until the center is just firm to the touch.
  • Cool to room temperature, then chill for up to 2 hours or overnight before serving.

BARBARA TROPP'S PECAN-GINGER TORTE



Barbara Tropp's Pecan-Ginger Torte image

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield Two tortes

Number Of Ingredients 10

4 ounces pecans, plus 18 perfect pecan halves
6 large egg yolks
1 cup, minus 2 tablespoons, sugar
1 tablespoon fresh lemon juice
2 tablespoons fresh ginger juice squeezed from about 1/2 cup of very finely diced or food-processed pureed fresh ginger
Several twists white pepper (optional)
1/2 cup matzoh meal
6 large egg whites
1/2 teaspoon coarse kosher salt
1 1/2 to 2 tablespoons finely minced crystallized ginger or finely minced glaceed apricots or thin rings of candied kumquats

Steps:

  • Lightly grease two 8-to-9-inch springform pans or two 9-to-10-inch tart pans with removable bottoms. Line the bottoms with greased paper. Preheat the oven to 350 degrees.
  • Toast the four ounces of pecans for 15 minutes in the oven, rotating the tray once midway. Let cool.
  • Mince the pecans with a sharp knife or with an on-off food processor motion, until fine but dry.
  • Beat the egg yolks until light. Add the sugar gradually, until the yolks turn very creamy and form ribbons on the beater.
  • Add the lemon juice, ginger juice and pepper. Beat to mix.
  • Add the minced pecans and matzoh meal. Beat until blended.
  • In a large bowl, beat the egg whites until they are blended. Add salt and continue whipping until the egg white forms firm peaks but are not dry.
  • Lightly fold the egg whites into the nut mixture, until well blended.
  • Divide the mixture between the two prepared pans.
  • Sprinkle the crystallized ginger, glaceed apricots or kumquats evenly over the top. Space eight pecan halves around the edges of each tart, putting a ninth in the center.
  • Bake in the middle or the bottom third of the oven for 40 to 45 minutes, until a cake tester in the center of the cake comes out dry.
  • Let cool completely in pan. The cake tastes best baked a day in advance. Wrap air-tight overnight. Serve with a selection of seasonal berries. Or, if having a vegetarian seder, serve with Chantilly cream or Barbara Tropp's fresh ginger ice cream, the recipe for which is in ''The Modern Art of Chinese Cooking.''

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 52 grams, Carbohydrate 33 grams, Fat 65 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 609 milligrams, Sugar 11 grams

PUMPKIN GINGER TORTE



Pumpkin Ginger Torte image

An elegant variation on the classic pumpkin pie, this chilled no-bake torte uses gingersnap cookies for the crust.

Provided by My Food and Family

Categories     Home

Time 1h28m

Yield Makes 8 servings.

Number Of Ingredients 8

20 gingersnaps, finely crushed, divided
2 Tbsp. margarine or butter, melted
1 can (15 oz.) pumpkin
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
2 env. KNOX Unflavored Gelatine
1/2 cup fat-free milk
2-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided

Steps:

  • Mix 1 cup of the cookie crumbs and the margarine. Press firmly onto bottom of 9-inch springform pan; set aside.
  • Place pumpkin, sugar and cinnamon in blender container; cover. Process until well blended; set aside. Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Add to pumpkin mixture in blender container; cover. Blend well.
  • Transfer pumpkin mixture to large bowl. Gently stir in 2 cups of the whipped topping. Spread over crust. Refrigerate at least 1 hour. Top with the remaining 1/2 cup whipped topping just before serving. Sprinkle with the remaining cookie crumbs.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

PUMPKIN TART WITH PECAN CRUST



Pumpkin Tart With Pecan Crust image

My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.

Provided by Jen

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 16

¾ cup pecan halves
¾ cup rolled oats
¾ cup whole wheat pastry flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup vegetable oil
3 tablespoons real maple syrup
1 cup soy milk
¼ cup arrowroot powder
1 (15 ounce) can pumpkin puree
½ cup real maple syrup
1 tablespoon grated fresh ginger
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves

Steps:

  • Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
  • Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
  • Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  • Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
  • Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 41.8 g, Fat 15.6 g, Fiber 4.7 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 311.7 mg, Sugar 19.7 g

PUMPKIN PECAN PRALINE TORTE RECIPE - (4.7/5)



Pumpkin Pecan Praline Torte Recipe - (4.7/5) image

Provided by Suesee50

Number Of Ingredients 23

CREAM CHEESE FROSTING:
1 1/4 cups all-purpose flour*
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 1/3 cups Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
2 (8-ounces each) packages cream cheese
2 sticks butter, room temperature
2 pounds or 8 cups Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
PECAN PRALINE TOPPING:
1/2 cup Imperial Sugar Light Brown Sugar, firmly packed
3/4 cup whipping cream
1/4 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups pecan halves
Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

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.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING



Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping image

Categories     Rum     Dairy     Ginger     Nut     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 17

Crust
3 cups pecans, toasted (about 11 ounces)
1/2 cup firmly packed golden brown sugar
3 tablespoons butter, melted
Filling
2 1/2 cups chilled whipping cream
1 cup firmly packed golden brown sugar
8 large egg yolks
1 1/2 cups canned solid pack pumpkin
1/2 cup light corn syrup
3 tablespoons dark rum
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
1 1/2 cups pecan halves, toasted (about 5 1/2 ounces)
1 17-ounce jar butterscotch caramel fudge sauce

Steps:

  • For Crust:
  • Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
  • For Filling:
  • Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
  • Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
  • For Topping:
  • Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
  • Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.

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Published 2020-11-17


PUMPKIN PECAN TORTE - LIVIN' THE PIE LIFE
2011-11-14 1 cup pecan pieces; CRUST. Pate Brisee; Pumpkin Filling Combine all the ingredients thoroughly in a medium bowl; set aside. Easy. Pecan Syrup Combine all the …
From livinthepielife.com


PUMPKIN TORTE RECIPES RECIPES ALL YOU NEED IS FOOD
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; …
From stevehacks.com


PRALINE PUMPKIN TORTE RECIPE -SUNSET MAGAZINE
Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms of pans with cooking parchment. In a heavy 1- to 2-quart pan over low heat, stir brown sugar, butter, and 3 tablespoons whipping cream until melted and blended, about 5 minutes.
From sunset.com


25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
2022-05-31 4. Spumoni Torte. Spumoni torte is based on the traditional Italian molded gelato dessert, Spumoni. And it’s seriously tasty! Spumoni is known for its delicious and distinct flavor …
From insanelygoodrecipes.com


GINGERSNAP PUMPKIN MOUSSE TORTE - BETTER HOMES & GARDENS
Mix gingersnaps, chopped pecans, and margarine or butter. Press onto bottom and 1-1/2 inches up sides of an 8-inch springform pan. (Or, press into a 9-inch pie plate.)
From bhg.com


PUMPKIN PECAN STREUSEL TORTE | RECIPE CART
1 cup pecans 3/4 cup all purpose flour 6 tablespoons packed light brown sugar 4 tablespoons unsalted butter, melted 1/8 teaspoon salt 2 large eggs 1 (15-oz) can pure pumpkin, such as …
From getrecipecart.com


PUMPKIN PECAN PRALINE TORTE - IMPERIAL SUGAR | RECIPES
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 …
From imperialsugar.com


PECAN PRALINE PUMPKIN TORTE - RECIPES | GO BOLD WITH BUTTER
Beat eggs, sugar and oil in bowl of an electric mixer until well blended; stir in pumpkin and 1/2 teaspoon vanilla extract. Whisk together flour, baking powder, baking soda, pumpkin pie …
From goboldwithbutter.com


PUMPKIN PECAN TORTE RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


PUMPKIN - PECAN TORTE - RECIPE | COOKS.COM
Step 1, Combine nuts, wafers, baking powder, pumpkin pie spice and orange peel; set aside. Step 2, Beat egg yolks and 3/4 cup sugar on high 6 minutes. Step 3, Add pumpkin and …
From cooks.com


VIDEO: CLASSIC PUMPKIN PECAN TORTE | MARTHA STEWART
Emeril Lagasse prepares a pumpkin pecan torte for dessert. More Less. Watch More Videos From Pumpkin Desserts. ... Pumpkin Pecan Pralines Pie Recipe, Part 2 . Now Playing. ...
From marthastewart.com


PUMPKIN GINGER TART RECIPE | LAND O’LAKES
Combine pumpkin, sugar, 2 teaspoons gingerroot, vanilla and cinnamon in bowl. Stir in eggs just until well mixed. Stir in 1/2 cup whipping cream. Pour pumpkin filling into baked crust. Bake 30-35 minutes or until set around edge. STEP 4. Combine 3/4 cup flour and brown sugar in bowl. Cut in 1/4 cup butter with fork or pastry blender until ...
From landolakes.com


PUMPKIN TORTE RECIPE: HOW TO MAKE IT - FOOD NEWS
Cut the chilled torte into squares and top with whipped cream and pecans. Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
From foodnewsnews.com


PECAN PUMPKIN TORTE - RECIPE | COOKS.COM
Heat oven to 325 degrees. In a large bowl combine wafer crumbs, 1 cup pecans and butter. Beat until crumbly. 1 to 2 minutes. Press evenly on bottom of 3 greased and floured 9 inch cake pans.
From cooks.com


PRALINE PUMPKIN TORTE RECIPE | MYRECIPES
Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms of pans with cooking parchment. In a heavy 1- to 2-quart pan over low heat, stir brown sugar, butter, and 3 …
From myrecipes.com


PUMPKIN TORTE RECIPE WITH PECAN CRUST - FIVE SILVER SPOONS
2020-11-23 How to make Pumpkin Torte? For Crust: In a food processor, process the pecans, flour, brown sugar, butter, and sea salt until crumbly. For Filling: In large bowl, mix the eggs, pumpkin, evaporated milk, sugar, brown sugar, flour, cinnamon, nutmeg, ginger,... For Topping: In medium bowl, combine ...
From fivesilverspoons.com


PECAN PUMPKIN TORTE | RECIPE | PUMPKIN RECIPES, PUMPKIN CAKE …
I've been relying on the recipe for this pretty pumpkin cake for years. Oct 12, 2015 - Times were lean when I was younger, so we would tend a big vegetable garden packed with tomatoes, …
From pinterest.com


PECAN PUMPKIN TORTE RECIPE - COOKSRECIPES.COM
1 cup cooked pumpkin 1/4 cup butter or margarine, melted 3 large eggs 2 tablespoons water . Filling: 3 cups powdered sugar 2/3 cup butter or margarine, softened 4 ounces cream cheese, …
From cooksrecipes.com


PECAN PUMPKIN TORTE | RECIPE | THANKSGIVING DESSERTS KIDS, APPLE …
Oct 1, 2017 - This festive Thanksgiving dessert combines the fall flavors of pumpkin, pecans and spices to create a showcase torte. Oct 1, 2017 - This festive Thanksgiving dessert combines …
From pinterest.com


CREAM CHEESE PUMPKIN TORTE RECIPE - RECIPETIPS.COM
Directions. In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish. In a large mixing bowl, beat the cream cheese until smooth. Beat in a sugar and eggs until fluffy.
From recipetips.com


PUMPKIN PECAN STREUSEL TORTE RECIPE | SIDECHEF
Mix with your fingers rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use. Once the torte has baked for 30 minutes, remove it from the …
From sidechef.com


PUMPKIN PECAN TART RECIPE | FOOD & WINE
Preheat the oven to 350°. Set a large heavy baking sheet on the lowest shelf of the oven to preheat. Step 4. In a large bowl, whisk together the eggs, brown sugar, pumpkin puree, cinnamon, salt ...
From foodandwine.com


GINGER PECAN PUMPKIN BREAD - BAKE FROM SCRATCH
Preheat oven to 350°F (180°C). Spray 2 (8½x4½-inch) loaf pans with baking spray with flour. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. In a …
From bakefromscratch.com


GINGER PECAN PUMPKIN BREAD - TASTE OF THE SOUTH
2020-12-01 Preheat oven to 350°F (180°C). Spray 2 (8½x4½-inch) loaf pans with baking spray with flour. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, …
From tasteofthesouthmagazine.com


PUMPKIN PECAN TORTE WITH BOURBON WHIPPED CREAM - ACCIDENTAL …
2019-12-30 Chop 1 1/2 cups of pecans and 2 tbsp of the organic sugar in a food processor until finely chopped. Add the spelt flour and egg white and process on low until well combined.
From accidentalartisan.ca


PUMPKIN PECAN STREUSEL TORTE RECIPE - RECIPES.NET
2022-03-24 For Filling: 2 large eggs 15 oz pure pumpkin, (1 can) such as Libby’s 12 fl oz evaporated milk, (1 can) ½ cup granulated sugar ½ cup light brown sugar, packed 1½ tbsp all purpose flour 1¾ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground ginger ⅛ tsp ground cloves ⅛ tsp freshly ground black ...
From recipes.net


LAYERED PUMPKIN TORTE RECIPE - COOKSRECIPES.COM
Pour over crumb mixture in pan. Bake in a preheated oven at 350°F (175°C) for 18 to 20 minutes. Cool on wire rack. For Pumpkin Layer: In a medium saucepan combine 1/3 cup sugar and …
From cooksrecipes.com


PECAN PRALINE PUMPKIN TORTE - SPRINKLE BAKES
Beat eggs, sugar and oil in bowl of an electric mixer until well blended; stir in pumpkin and 1/2 teaspoon vanilla extract. Whisk together flour, baking powder, baking soda, pumpkin pie …
From sprinklebakes.com


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