PECAN PUMPKIN PIE
A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. -Deborah Whitley, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
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. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.
Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 144mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 4g fiber), Protein 7g protein.
PECAN PIE PUMPKIN CAKE POPS
Steps:
- Preheat the oven to 350 degrees F.
- Put the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Remove from the oven, cool and then chop.
- Crumble the cake into a large bowl.
- Put the heavy cream and chocolate chips in a medium heatproof bowl and microwave in 30 second intervals, stirring after each time, until the chips have melted and the mixture is smooth.
- Line a baking sheet with parchment paper. Sprinkle the rum over the cake crumbs. Then pour the melted white chocolate over the cake crumbs. Add the pecans and stir with a fork to combine and moisten the cake. Squeeze about 2 tablespoons of the cake crumbs in your hand and roll into a ball. (A small cookie scoop helps to portion the cake; just press it firmly into the scoop, remove and roll in your hands to form a ball.) If you have trouble with the cake sticking together, add cream and/or rum, about 1 tablespoon at a time, until it does. Repeat with the remaining cake crumbs. Place the balls on the prepared baking sheet and refrigerate for 2 hours or freeze for 30 minutes. Remove 5 minutes before using.
- Put the green candy melts and 1 tablespoon of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
- Dip 2 inches of a lollipop stick into the green chocolate, rolling to coat and removing any excess. Insert the green end into the center of the cake ball, so about 1 inch of the green is exposed. Repeat with the remaining lollipop sticks.
- Put the orange candy melts and 3 tablespoons of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
- Dip each cake pop into the orange chocolate, taking care not to get any on the green stem. Let the excess chocolate to drip off and then put back onto the parchment-lined baking sheet. Then dip the pops one more time in the orange chocolate. Refrigerate for 5 minutes.
- Put the remaining green chocolate (about 1/4 cup) into a disposable pastry bag or zip-top bag. Pipe vines and leaves on top of the cake pop where the stem is.
PUMPKIN CAKE POPS
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h30m
Yield 6 dozen pops
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside. In a medium bowl, whisk the eggs and sugars together. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes. Remove from the oven and set aside to cool completely. Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop. Place the nuts in a medium bowl and set aside. Divide the cake into quarters and crumble it into a large bowl. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs). Set aside.
- For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes. Add the confectioners' sugar and beat until combined. Increase the speed to medium-high and beat until fluffy, about 5 minutes. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls. Place the cake balls on the prepared baking sheet and freeze for 1 hour. Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted). Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball). Dip each ball into the white chocolate, using a spoon to help coat the underside. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up). Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving. Serve that day or refrigerate for up to 3 days and then serve.
PUMPKIN-PECAN CAKE ROLL
I made this cake roll one Thanksgiving as a tasty change of pace from traditional pumpkin pie. The moist spice cake and creamy filling have made this dessert a family favorite for many functions. -Iva Combs, Medford, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly into prepared pan; sprinkle with pecans., Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 285 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 208mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
PECAN-PUMPKIN CAKE
Pumpkin, pecans, ginger, and nutmeg? Yep. This is what fall should taste like.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of 3 (8-inch) round pans with shortening; lightly flour.
- In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. In medium bowl, mix flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt until well blended. Stir flour mixture into sugar mixture until well blended. (Batter will be thick.) Stir in 1/2 cup of the nuts. Spoon and spread batter evenly into pans (about 1 1/2 cups batter in each pan).
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat cream cheese and butter with electric mixer on medium speed until smooth. Beat in vanilla until well blended. On low speed, beat in powdered sugar until frosting is smooth and creamy.
- Place 1 cake layer on serving plate. Frost top of layer with 3/4 cup of the frosting. Top with another cake layer and 3/4 cup of the frosting. Top with remaining cake layer and frosting. Sprinkle with remaining 1/2 cup nuts. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN-PECAN LAYER CAKE
Say "hello" to a stunning dessert that will steal the show at your fall party, Thanksgiving dinner, special occasion, or just to make as the perfect seasonal baking project. This masterpiece of a cake has three from-scratch pumpkin layers that get added flavor from fall spices: cinnamon, ginger and nutmeg, and from toasted pecans that are stirred into the cake batter before it's baked. What takes this cake to the next level is the dulce de leche-cream cheese frosting: a tangy-sweet combination that's both filled in-between the layers of the cake, and frosted all around it. Frosting mounds piped onto half of the cake and sprinkled with cinnamon give it a unique look that's both whimsical and picture-perfect.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
- In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
- When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 740, Carbohydrate 83 g, Cholesterol 100 mg, Fat 7 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Slice, Sodium 420 mg, Sugar 60 g, TransFat 1 g
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