Sweetautumnpumpkincake Recipes
SWEET AUTUMN PUMPKIN CAKE
Maple Syrup and Pumpkin? It's divine, AND totally vegan. I concocted this when making a birthday cake for a party including some friends who are vegan. Hope you enjoy!
Provided by Babushka
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Mix together dry ingredients for cake in bowl and set aside.
- Mix together oil, 1/2 cup maple syrup, and 1 cup sugar until well mixed.
- Add pumpkin and dry ingredients a little at a time, alternating each, but beginning and ending with the dry ingredients.
- Add maple flavoring while mixing.
- Pour batter into greased 8x8 or 9x11 pan. Make note that times given are for 8x8 so watch your cake closely.
- Bake at 375F for 25 minutes.
- For glaze, mix together all three ingredients until well mixed. If you have some powdered sugar lumps, pass the glaze through a small strainer.
- When 25 miutes is up for cake, drizzle glaze over top while it is still in the oven. Cook for five more mintes.
- Remove from oven and sprinkle lightly with powdered sugar. Cool on rack.
Nutrition Facts : Calories 225.2, Fat 7.1, SaturatedFat 0.9, Sodium 177, Carbohydrate 38.8, Fiber 0.8, Sugar 21.4, Protein 2.4
SWEET POTATO AUTUMN PIE
One of my favorites. You could substitute pumpkin, but I really love the sweetness and flavor depth of the sweet potatoes in this pie.
Provided by P48422
Categories Pie
Time 2h
Yield 1 standard pie
Number Of Ingredients 13
Steps:
- Roll out half the pastry and fit into a standard pie tin.
- Leave the edges flat and cut them off a bit over the edge.
- Chill down hard.
- Meanwhile, take the rest of the pastry and roll out, then cut out about 30 leaves from it.
- Place them on a sheet pan and chill.
- Mix all of the ingredients for the filling together (sweet potato through bourbon).
- Pour into the well-chilled crust.
- Use the egg wash to attach the pastry leaves to the edge of the pie crust, then brush them with the remaining egg wash.
- Bake at 375 degrees for 1 hour.
- Chill for at least 4 hours before serving.
- Serve with unsweetened whipped cream.
- NOTE: Just bake 3 medium sized sweet potatoes in the oven until nice and soft.
- Scoop out the flesh and mash very well in your mixer.
- This should give you a little over 2 cups.
- You can substitute pumpkin for the sweet potatoes if you like.
Nutrition Facts : Calories 2373.9, Fat 109.1, SaturatedFat 62.9, Cholesterol 975.2, Sodium 1909.1, Carbohydrate 282.1, Fiber 11.4, Sugar 179.5, Protein 35.9
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