Fall Harvest Pumpkin Spice Cake Pie Recipe 435

Steps:

• In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

Steps:

• 1. Prepare your Pie Crusts and set aside. Preheat oven to 350 degrees. 2. Time to make the Cake Pie filling. In a large mixing bowl add the dry Cake Mix, 2/3 Cup Sugar, 4 Eggs, 1/3 Cup Coconut Oil, 1/3 Cup Sour Cream, the Pumpkin, Ginger, Nutmeg, Cinnamon, Cloves and the 1/4 Cup Water. With a handheld mixer, beat on low until the ingredients all come together, then continue to mix for an additional 2 minutes until the batter is smooth. 3. Pour equal amounts of Batter into the 2 Pie Crust Shells. The Batter won't go completely to the top and that is what we want because the Cake Batter will rise. 4. Time to bake the Cake Pie. Place both Cake Pies in the oven and bake for 35-50 minutes. All ovens cook differently so we are looking for a light golden color crust and the filling is done when a toothpick inserted in the center comes out clean. 5. Once the Cake Pie is done, cool completely, before we add the Frosting. Don't worry if your Cake Pie has a few cracks in the top. No one will ever know once we add the Frosting and Nuts. 6. Let's make the Frosting while the Cake Pie is cooling. In a large mixing bowl add the Cream Cheese, and Butter. Using a handheld mixer, cream them together until smooth. Next add in the Orange Food Coloring and blend together. Slowly start adding the Powdered Sugar and alternate with the Heavy Cream keeping the mixer speed on low. Once the Powdered Sugar is combined, increase the speed to medium high and continue to mix until the Frosting is smooth. 7. Refrigerate the Frosting for about 20 minutes while the Cake Pies finish the cooling process. Refrigerating the Frosting will give it a better spreading consistency when we frost the Cake Pies. 8. Using a Frosting spatula, spread the Frosting evenly over the tops of both the Cake Pies, going to the edge of the crust. 9. Now you can sprinkle the top with the Walnuts 10. Refrigerate any leftovers in the refrigerator since we have Cream Cheese Frosting on our Cake Pies. Recipe by: Hot Dish Homemaker

Steps:

• Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
• Add pumpkin to this mixture and stir well.
• Stir in 2 cups of flour, 1/2 cup at a time.
• Stir in apples and pecans.
• Bake 60-70 minutes at 350 in a greased and floured bundt pan.
• Ice with cream cheese frosting and sprinkle with nuts.

Steps:

• Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box. Pour batter into ovenproof bowl. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
• In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
• To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Store loosely covered.

Steps:

• Beat eggs.
• Add pumpkin, spices and salt.
• Blend in milk.
• Pour into pie crust.
• Bake 425°F for 15 minutes.
• Reduce heat to 350°F and bake for 45 minutes.
• Test center of pie with toothpick, must come out clean.
• Enjoy!

Steps:

• Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Steps:

• In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

Steps:

• In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.