Pumpkin Pecan Torte Recipes

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:

• Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
• Increase oven temperature to 425 degrees.
• Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
• Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
• Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.

Steps:

• In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. , For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended. , Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.

Steps:

• Preheat the oven to 350°F. Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside. Blend and sift together flour, baking soda, baking powder, cinnamon, ginger, allspice and salt. Set aside. In a bowl large enough to hold all ingredients whisk egg using a hand held or stand mixer until well blended, add sugar and whip until thick and pale, about 5 minutes. On low speed add vanilla and pumpkin. Stir in flour and mix until just combined. Scoop and divide evenly into prepared pans. Place in oven and bake until the center of the cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13 to 15 minutes. For frosting mix cream cheese and soft butter on low speed until blended. Add one cup of powdered sugar and mix on low speed until blended. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. In a saucepan bring all the ingredients to a boil excluding the pecans. Boil for 3 minutes ensuring that the mixture will not boil over. Remove from heat and stir in the pecans. Set aside. Remove parchment paper from one cake round and place cake on a serving platter. Frost the surface with approximately 1/3 inch cream cheese frosting. Remove parchment paper from second layer and place onto frosted cake round. Frost once again with cream cheese frosting. Remove parchment paper from third layer and place onto frosted cake round. If caramel topping is too firm to spread onto surface heat briefly until slightly softened. Do not allow to get warm! Spread onto surface of cake.

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.

Steps:

• For Crust:
• Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
• For Filling:
• Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
• Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
• For Topping:
• Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
• Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.

Steps:

• In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 325° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling. , Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.