PUMPKIN FLAN WITH PUMPKIN SEED PRALINE
Steps:
- Preheat oven to 375°F.
- Heat a 2-quart souffl&é dish or round ceramic casserole in middle of oven.
- Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes. Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
- Scald whole milk with evaporated milk in a saucepan and remove from heat. Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin, tequila, and spices. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
- Pour custard over caramel in dish and set in a water bath of 1 inch hot water. Put pan in middle of oven and lower temperature to 350°F. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
- To unmold flan, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around it. Cut flan into wedges and serve with caramel spooned over and with shards of praline.
SAUTEED PEARS WITH PUMPKIN SEED PRALINE CREAM
Steps:
- Saute pears in butter for about 3 to 4 minutes or until just soft and golden. Add the vanilla, port and lemon juice. Toss for a couple of minutes just to reduce sauce a little. Remove from heat. Whip cream with icing sugar until peaks begin to form. Fold in the ground praline. Serve over warm pears.
- In a medium saucepan with heavy bottom on high, heat sugar until melted and starting to turn amber. Add the pumpkin seeds and continue to cook for about 2 minutes or until sugar turns a rich brown caramel color. Be cautious because seeds will pop. Tilt pan to blend sugar, do not stir. Ensure that you have a baking sheet lined with parchment paper ready as mixture is very hot. Remove from heat immediately and pour onto baking sheet. Let cool completely. Transfer to food processor and grind.
PUMPKIN SEED PRALINE
Steps:
- Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
- Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.)
- Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
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.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 141 milligrams, Sugar 38 grams, TransFat 0 grams
PUMPKIN PUREE FOR PUMPKIN PECAN-PRALINE PIE
This recipe for pumpkin puree, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Yield Makes 1 1/2 pounds
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Cut pumpkins in half crosswise; scoop out seeds and discard. Place pumpkin halves, flesh side down, on prepared baking sheets. Transfer to oven and roast until easily pierced with a knife, about 1 hour. Let cool slightly.
- When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin. Place pumpkin flesh in the bowl of a food processor; process until smooth.
- Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight. Discard liquid. Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.
PRALINE PUMPKIN DESSERT
Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 23 g, TransFat 1/2 g
PRALINE PUMPKIN PIE (PAULA DEEN)
If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).
Provided by SharleneW
Categories Pie
Time 1h
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Blend pecans with 1/3 cup brown sugar and softened butter.
- Press gently with back of a spoon into bottom of unbaked pie shell.
- Blend all remaining ingredients except egg whites and granulated sugar.
- Pour into pie shell.
- Bake for about 50 minutes.
- Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
- Return to 425°F oven just to brown meringue.
- Chill and serve cold.
Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7
PRALINE PUMPKIN PIE I
This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.
Provided by Loye Schulthess
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
- Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
- Pour pumpkin custard filling into pie shell, and chill until firm.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 40.1 g, Cholesterol 23 mg, Fat 18 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 347.9 mg, Sugar 28.7 g
DARK CHOCOLATE FLAN WITH PUMPKINSEED PRALINE
A light and fluffy flan seasoned with chile, cinnamon and anise, and topped with a filigree of pepita praline (just hulled pumpkinseeds mixed with caramel). This is dinner party pudding at its zenith.
Provided by Melissa Clark
Categories snack, dessert
Time 6h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
- In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water. Bring to a simmer, stirring only until sugar is dissolved. Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
- Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides. Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary. Let both pans cool completely. When pepita praline is cool, break into 2-inch pieces.
- Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15 minutes. Return to a simmer, turn off heat and whisk in chocolate until smooth.
- In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined. Pour custard through a fine sieve into caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2 inches hot tap water to roasting pan. Cover roasting pan tightly with foil; prick foil all over with a fork.
- Carefully transfer pan to oven. Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours. Transfer loaf pan to a wire rack to cool to room temperature. Refrigerate flan at least 4 hours or overnight.
- To serve, run an offset spatula along sides of pan to gently release it. Turn onto a serving platter and top with pepita praline; serve in slices.
PUMPKIN PRALINE CREME BRULEE
The crunchy pecans are a nice contrast to the creamy custard in this recipe. This dessert adds elegance to any meal.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a small bowl, whisk egg yolks and syrup. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, cinnamon, vanilla and ginger., Transfer to four 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, until centers are just set (mixture will jiggle), 25-30 minutes. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Combine sugars. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with pecans. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Sprinkle with pecans. Refrigerate until firm, 1-2 hours.
Nutrition Facts : Calories 418 calories, Fat 34g fat (17g saturated fat), Cholesterol 389mg cholesterol, Sodium 39mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
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
PUMPKIN FLAN WITH PUMPKIN SEED PRALINE
Make and share this Pumpkin Flan with Pumpkin Seed Praline recipe from Food.com.
Provided by Michelle Kasper
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
- Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes.
- Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides.
- (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
- Scald whole milk with evaporated milk in a saucepan and remove from heat.
- Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy.
- Beat in salt, pumpkin, tequila, and spices.
- Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
- Pour custard over caramel in dish and set in a water bath of 1-inch hot water.
- Put pan in middle of oven and lower temperature to 350 degrees F.
- Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer.
- Remove dish from water bath and transfer to a rack to cool.
- Chill flan, covered, until cold, at least 6 hours.
- To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath.
- Then, run a thin knife around flan to loosen from sides of dish.
- Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish.
- Holding dish and platter securely together, quickly invert and turn out flan onto platter.
- Caramel will pour out over and around it.
- Cut flan into wedges and serve with caramel spooned over and with shards of praline.
- Pumpkin Seed Praline: Preheat oven to 250 degrees F.
- Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
- Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
- Cook caramel without stirring, swirling pan, until deep golden.
- Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
- (If caramel hardens and is difficult to spread, put in a 400 degree F oven until warm enough to spread, 1 to 2 minutes.) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
Nutrition Facts : Calories 512, Fat 14.8, SaturatedFat 4.7, Cholesterol 145.5, Sodium 170.4, Carbohydrate 87.4, Fiber 1.3, Sugar 77.7, Protein 12.2
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