Pumpkin Ginger Torte Recipes

PUMPKIN GINGER TART

Steps:

• Heat oven to 375°F.
• Stir together 1 cup flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in 1 teaspoon gingerroot and enough water with fork until flour is just moistened. Pat into ungreased 10-inch tart pan with removable bottom or 9-inch glass pie pan. Bake 10-15 minutes or until crust just begins to brown.
• 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.
• Combine 3/4 cup flour and brown sugar in bowl. Cut in 1/4 cup butter with fork or pastry blender until mixture resembles fine crumbs. Sprinkle streusel over hot, partially baked filling. Continue baking 15-20 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• Beat 1 cup whipping cream and powdered sugar in bowl at high speed, scraping bowl often, until stiff peaks form. Dollop each serving with topping mixture. Garnish with orange zest, if desired.

PUMPKIN GINGER TORTE

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.

GINGER PUMPKIN CAKE

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened., Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.

PUMPKIN GINGER CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN GINGER CAKE

Steps:

• Preheat oven to 350 degrees F.
• For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
• Stir in pecans.
• Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
• To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
• Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
• For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
• Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
• Stir in whipping cream, & bring to boil again.
• Remove from heat, & let cool.
• Serve over warm ginger cake.

GINGER PUMPKIN BREAD

Steps:

• Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
• Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

GINGERBREAD PUMPKIN TORTE

Steps:

• Preheat oven 350. Lightly spray 2 flan or torte pans with vegetable spray. Place parchment paper cut in circles to fit the bottom of each pan. Prepare gingerbread per box instructions. Divide between the 2 flan or torte pans. Bake 20-25 minutes. Remove from oven cool on non stick cooling racks. Cool 10 minutes. Turn over with rack in place. Peel off parchment circles gently.
• In 2 qt. bowl whisk pudding into milk, mix well. Whisk in pumpkin, mix until smooth. Gently fold in 3 cups Cool Whip.
• Place Gingerbread cakes on serving trays. Divide pudding mixture between gingerbread cakes. (If using pecans, now is the time to sprinkle over pudding mixture on cake).
• With remaining Cool Whip fill a decorating bag with star tip and decorate around the top edge, or however you prefer. Combine cinnamon and nutmeg and sprinkle over entire top of cake. You can refrigerate overnight, if so do not put Cool Whip on until you are ready to serve.

GINGERBREAD TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy. Beat in 1 egg at a time. Gradually beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to creamed mixture alternately with milk. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and lemon zest until blended; gradually beat in confectioners' sugar. Spread or pipe 2/3 cup frosting between each layer. Top with remaining frosting. If desired, sprinkle with crystallized ginger. Store in refrigerator.

GINGER PUMPKIN PUDDING CAKES

Steps:

• Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
• Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
• Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
• In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
• Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
• Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.

PUMPKIN TART WITH GINGERSNAP CRUST

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.