Maple Pumpkin Torte Recipes

Steps:

• 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. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

Steps:

• Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

Steps:

• Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add egg yolk. With machine running, add ice water. Pulse just until dough is crumbly but holds together when squeezed. Wrap dough in plastic and flatten into a disk. Refrigerate until firm, 1 hour (or up to overnight).
• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 14-inch round. Place in an 11-inch fluted tart pan with a removable bottom; trim any excess. Prick dough all over with a fork. Freeze 15 minutes. Place a sheet of parchment paper over dough and fill with pie weights or dry beans. Bake until crust feels dry and flaky, 20 minutes. Remove parchment and weights; bake until crust is light golden brown, 8 to 10 minutes. Let cool completely in pan on a wire rack.
• Meanwhile, make filling: In a large bowl, whisk together butter, maple syrup, eggs, cream, salt, pumpkin puree, and lemon zest. Fold in breadcrumbs and pour filling into tart shell. Bake until filling is set and a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool 30 minutes in pan on wire rack before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
• Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
• In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
• Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
• In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

Steps:

• Heat oven to 300°F. Grease 9-inch springform pan, and line the bottom with a circle of cooking parchment paper.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add 1 can condensed milk, and beat again until well combined. Add melted butterscotch chips, and mix well. Add 4 eggs and the vanilla; pour into pan.
• Bake 60 to 70 minutes or until puffed around edge and center still jiggles slightly when moved. Cheesecake will puff up around the edges and then sink when taken out of the oven. Allow cheesecake to cool 1 hour at room temperature, then refrigerate 4 to 6 hours or until chilled. Level top of cheesecake with large serrated knife.
• Meanwhile, increase oven temperature to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour. In large bowl, beat Maple Cake ingredients with electric mixer on medium-high speed until well combined. Pour into pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out on cooling racks to cool completely, about 1 hour.
• In large bowl, place contents of both frosting containers. Beat in 2 teaspoons maple flavor with electric mixer on low speed. Remove 1/3 cup of the frosting, and place in decorating bag fitted with large star tip; set aside. Place 1 cake layer on serving platter or cake stand; frost top with thin layer of frosting. Top with cheesecake layer, and frost top with thin layer of frosting. Top with final cake layer, and frost entire side and top with remaining frosting. Pipe icing stars around top edge of cake.
• In 1-quart saucepan, heat Butterscotch-Maple Drizzle ingredients over medium-high heat until melted and mixture can be stirred smooth with whisk. Let cool until barely warm but still pourable. Drizzle mixture over cake. Place 1 butterscotch chip upside down into each piped star to garnish.
• Cover and refrigerate leftovers.

Steps:

• Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
• Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
• Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
• Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
• Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.