PRALINE PUMPKIN TORTE
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
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.
PRALINE PUMPKIN MOUSSE
Pop these pretty Praline Pumpkin Mousse cups in the fridge and you're just 4 hours away from wowing your guests. Try Praline Pumpkin Mousse for your next event.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
- Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
- Sprinkle nut mixture over desserts just before serving.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PUMPKIN PRALINE CAKE
Move over, pumpkin pie! And let your crowd eat cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
- Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.
Nutrition Facts : Calories 495, Carbohydrate 56 g, Cholesterol 75 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg
PUMPKIN PRALINE MOUSSE CAKE
Butterscotch pudding and canned pumpkin make this mousse cake a creamy, dreamy delight-and it's ready for the freezer in a mere 20 minutes.
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
- Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
- Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
PRALINE MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield About six cups
Number Of Ingredients 7
Steps:
- Prepare the praline and set aside.
- Preheat the oven to 425 degrees.
- In a saucepan, put the yolks, one- half cup of the sugar and the milk. Bring to the simmer and cook until the mixture achieves a custardlike texture. Do not overcook or the eggs will curdle. Remove from the heat immediately.
- Blend the gelatin with the water until it is softened. Stir this into the custard mixture and stir until dissolved. Pour and scrape the mixture into a mixing bowl. Let it stand until cool.
- Put the egg whites in one large mixing bowl, the cream in another.
- Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
- Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
- Add half of the whites to the egg-yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream.
- Continue folding while gradually sprinkling the praline on top. Chill until set.
PUMPKIN PRALINE CAKE
Make and share this Pumpkin Praline Cake recipe from Food.com.
Provided by greyghost
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Heat brown sugar, butter and cream in 2-quart saucepan over medium heat, stirring occasionally until butter is melted.
- Pour into ungreased 9x13-inch pan.
- Sprinkle with pecans.
- Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. Set aside.
- Beat sugar, oil, eggs, and pumpkin in large bowl on medium speed for 1 minute, scraping bowl constantly.
- Gradually beat in flour mixture on medium speed for 2 minutes, scraping bowl occasionally.
- Carefully spoon batter over pecan mixture.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool for 10 minutes, then place heatproof serving tray upside down onto pan; turn tray and pan over.
- Let pan remain over cake for few minutes.
- Cool completely.
Nutrition Facts : Calories 478.8, Fat 27.7, SaturatedFat 7.5, Cholesterol 78.1, Sodium 315.8, Carbohydrate 55, Fiber 1.5, Sugar 34.9, Protein 5
PRALINE PUMPKIN DESSERT
I came across this recipe in a grocery store flyer just before Canadian Thanksgiving. I am not a pumpkin pie fan although the rest of the family is. I should say they were. The dessert is all gone but half of a pumpkin pie remains. This will be a new tradition at our Thanksgiving table. Serve with whipped cream.
Provided by Esther
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
- Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 45.1 g, Cholesterol 64.6 mg, Fat 21.7 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 356.8 mg, Sugar 31.1 g
MINI PUMPKIN CAKES WITH PRALINE SAUCE
My family's favorite holiday dessert is a real Southern treat. A warm praline sauce and sprinkling of pecans make each small pound cake even more decadent. -Diane Roark, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 loaves (3 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended. , Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 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 sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 284mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
FROZEN PRALINE MOUSSE CAKE
Categories Coffee Dessert Almond Summer Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Make meringue:
- Preheat oven to 250°F. Line 10-inch-diameter springform pan with parchment paper. Lightly oil paper and pan sides. Finely grind whole almonds and 1/4 cup sugar in processor. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Beat in ground almond mixture and flour. Spread mixture evenly over parchment paper in pan. Bake until dry, about 1 1/2 hours. Cool completely in pan.
- Make praline cream:
- Lightly oil rimmed baking sheet. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over medium-low heat. Stir until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 6 minutes. Stir in sliced almonds. Immediately pour mixture onto prepared sheet. Cool. Break praline into pieces and finely grind in processor.
- Whisk egg yolks, egg, remaining 3/4 cup sugar, and 1/4 cup water in large bowl to blend. Set over saucepan of simmering water and whisk until mixture thickens and instant-read thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and cool, about 5 minutes. Whisk in corn syrup, liqueur, and espresso powder. Fold in ground praline.
- Using electric mixer, beat whipping cream in another large bowl until stiff peaks form. Fold whipped cream into praline mixture. Spread praline cream over almond meringue in pan, smoothing top. Freeze overnight. (Can be made up to 1 week ahead. Cover tightly and keep frozen.) Cut cake into slices and serve frozen.
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PRALINE PUMPKIN MOUSSE - A FAMILY FEAST®
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Reviews 23Estimated Reading Time 4 minsServings 10Total Time 4 hrs 15 mins
- Beat first 4 ingredients in a large bowl with whisk for 2 minutes. (Mixture will be thick.) Stir in COOL WHIP.
- Meanwhile, toss nuts with butter and sugar. Sprinkle nut mixture over desserts just before serving.
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5/5 (3)Estimated Reading Time 7 minsCategory Cakes And Cupcakes
- For the Praline ToppingTo a saucepan add the brown sugar, butter and cream. Cook over low heat until the brown sugar dissolves. After the sugar dissolves, cool for a bit and pour equally into the 3 prepared cake pans. Sprinkle evenly with the cup of chopped pecans. Let cool while you prepare the cake layers.
- Grease and flour three 8 x 2 inch round cake pans - Cut a waxed paper or parchment paper circle and place in the bottom of each pan.
- In a medium size bowl add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk at least 30 seconds to blend. Set aside.
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- To a large mixing bowl add milk, pumpkin, pudding and pumpkin pie spice and whisk 2 minutes. Stir in COOL WHIP. Spoon or pipe into dessert cups. Chill in refrigerator 4 hours.
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