Pumpkin Praline Bars Recipe 475

PUMPKIN PRALINE BARS RECIPE - (4.7/5)

Steps:

• Heat oven to 350°F. Line 8 x 8-inch baking pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray. Stir cookie mix and 1/2 cup melted butter in medium bowl with fork until evenly moistened. Press into bottom of prepared pan. Bake 10 minutes. Whisk egg in medium bowl. Whisk in corn syrup, 2 tablespoons melted butter and vanilla until blended. Stir in pecans. Spread evenly over partially baked layer. Bake 23 to 25 minutes or until topping is set and golden brown. Cool 15 minutes. Remove from pan using edges of foil. Place on cutting board. Pull foil away from sides of bars. Cool completely. Trim outer edge before cutting into bars.

PUMPKIN CHEESE PRALINE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper; brush pan with softened butter.
• Prepare pumpkin batter;
• In an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended inches.
• Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.
• Using the same mixing bowl, prepare cream cheese batter:
• Beat cream cheese, egg and extracts on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan.
• Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.
• Prepare topping:
• Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly.
• Sprinkle crumbs evenly over marbled batter.
• Bake for 30 to 35 minutes. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.

PUMPKIN BARS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.
• In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.
• Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.

PUMPKIN-WALNUT PRALINE BARS

Steps:

• Make the Pastry:.
• In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
• Make the filling:.
• In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
• Make the Topping:.
• In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
• Note: the bars can be refrigerated up to 3 days.

PRALINE PUMPKIN TORTE

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.

PRALINE PUMPKIN DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
• Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

PRALINE PUMPKIN PIE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
• In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
• Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

PRALINE BASKETS WITH PUMPKIN PUREE

Steps:

• Prepare the praline baskets and set aside.
• Soften the gelatin in the lemon juice and set aside.
• Beat the egg yolks with half of the sugar until the mixture is light and lemon-colored. Add the pumpkin puree, ginger, cinnamon, nutmeg, salt and orange juice. Blend well. Place the mixture over simmering water and cook, stirring, until it is thickened.
• Scrape the gelatin into the hot mixture and stir to blend. Let stand until cool but not stiff. Fold in the remaining sugar.
• Beat the egg whites until they are stiff and fold them in. Whip the cream until stiff and fold it in. Chill until set. Serve in the praline baskets.