Sweetautumnpumpkincake Recipes

SWEET AUTUMN PUMPKIN CAKE

Sweet Autumn Pumpkin Cake image

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

Ingredients

1 cup sugar
1/2 cup vegetable oil or 1/2 cup canola oil
1/2 cup maple syrup
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree (about 2 cups)
1 teaspoon maple flavoring
1/2 teaspoon salt
1/8 cup maple syrup
1/8 cup powdered sugar
2 tablespoons nonfat milk or 2 tablespoons soymilk

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

Sweet Potato Autumn Pie image

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

Ingredients

1 butter, pastry for two crusts
1 large egg yolk, beaten with
1 teaspoon water
2 cups sweet potato puree (or pumpkin puree)
2/3 cup packed light brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup whole milk
2 large eggs
1/4 cup Bourbon
unsweetened whipped cream (to garnish)

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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