Spiced Pumpkin Praline Roll Recipes

SPICED PUMPKIN PRALINE ROLL

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
• In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
• Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
• In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. 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.

SPICED PUMPKIN PIE WITH HAZELNUT PRALINE

Steps:

• For praline:
• Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
• Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
• For crust:
• Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
• Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
• Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
• Meanwhile, prepare filling:
• Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
• Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
• For topping:
• Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.

SPICED PUMPKIN SPRING ROLLS

Steps:

• Mix pumpkin, eggs, spices, honey, extract and salt in a medium bowl. Taste, and add sugar until it's sweet enough for your tastes. You may not need the full amount.
• Chill for 2-hours to firm up a little.
• Preheat oven to 350.
• Place 1-2 tbsp pumpkin filling on the center of each spring roll wrapper, fold in outside edges, and roll up. If your wrappers are very large, you may want to cut them in half first.
• Lightly brush spring rolls with oil, and bake until lightly browned and crispy, about 15 minutes. If you prefer, these can also be fried.
• Dust rolls with powdered sugar and more cinnamon if desired.

SPICED PUMPKIN PRALINE ROLL

Steps:

• 1- Heat oven to 375°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper grease foil or waxed paper with shortening.2- Beat eggs in medium bowl with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in cake mix, cinnamon, nutmeg and cloves on low speed continue beating 1 minute. Pour into pan, spreading to corners.3- Bake 8 to 12 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Remove pan carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.4- Beat cream cheese and brown sugar in medium bowl with electric mixer on high speed until smooth. Gradually add whipping cream beat until stiff. Stir in 2 tablespoons of the pecans.5- Unroll cake and remove towel. Spread half of the cream cheese mixture over cake roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.High Altitude (3500 to 6500 feet): For cake roll, bake 10 to 14 minutes. For cupcakes, use paper baking cups bake at 375° for 17 to 20 minutes. Makes 18 to 20 cupcakes.1 Serving: Calories 255 (Calories from Fat 145) Fat 16g (Saturated 8g) Cholesterol 100mg Sodium 65mg Carbohydrate 25g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 90% Vitamin C 0% Calcium 6% Iron 6%.Betty's Tip: You can use the remaining cake mix (about 2 3/4 cups) for cupcakes. To make the cupcakes, add 2 eggs, 3/4 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on the package. Frost with Cream Cheese Frosting (see Fabulous Frostings and Glazes chapter), and decorate with mini candy pumpkins.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.