MAGIC PUMPKIN PIE RECIPES

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PUMPKIN LAYERED MAGIC CAKE RECIPE - BETTYCROCKER.COM



Pumpkin Layered Magic Cake Recipe - BettyCrocker.com image

The pumpkin and cake layers in this dessert magically switch places as they’re baking and then get topped with a gorgeously fluffy cream cheese whipped cream.

Provided by Betty Crocker Kitchens

Total Time 5 hours 50 minutes

Prep Time 25 minutes

Yield 18

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup packed brown sugar
1 cup half-and-half
3 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoons salt
2 cups heavy whipping cream
Pumpkin pie spice

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
  • In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
  • Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
  • In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

Nutrition Facts : Calories 400 , CarbohydrateContent 41 g, CholesterolContent 115 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 30 g, TransFatContent 1/2 g

PERFECT PUMPKIN PIE RECIPE | FOOD NETWORK



Perfect Pumpkin Pie Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 8

1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (9-inch) unbaked pie crust

Steps:

  • HEAT oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
  • BAKE 15 minutes. Reduce oven temperature to 350 degrees F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
  • FAVORITE TOPPINGS:
  • SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
  • STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
  • CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

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