PUMPKIN BARS PIONEER WOMAN RECIPES

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PUMPKIN SHEET CAKE RECIPE - HOW TO ... - THE PIONEER WOMAN



Pumpkin Sheet Cake Recipe - How to ... - The Pioneer Woman image

Pumpkin sheet cake is moist, heavenly, and the perfect fall recipe. It’s perfect for Thanksgiving—and it’s also perfect for the other 364 days of the year.

Provided by Ree Drummond

Categories     Thanksgiving    baking    comfort food    dessert    main dish    snack

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 18 servings

Number Of Ingredients 17

2

sticks salted butter

2 c.

pumpkin puree (not pumpkin pie filling!)

2 tsp.

pumpkin pie spice

1/2 c.

boiling water

2 c.

all-purpose flour

2 c.

granulated sugar

1/4 tsp.

salt

1/2 c.

buttermilk

2

eggs

2 tsp.

baking soda

2 tsp.

vanilla extract

1/2 tsp.

maple extract (optional)

8 oz.

cream cheese, softened

1

stick unsalted butter, softened

1 lb.

powdered sugar

Dash of salt

1 tbsp.

half and half or whole milk, plus more if needed for thinning

Steps:

  • For the cake: Preheat the oven to 350 degrees. Spray a sheet pan (11-inches by 17-inches) with baking spray and set aside. In a medium saucepan, melt the butter. Whisk in the pumpkin puree and pumpkin pie spice until it's totally combined. Whisk in the boiling water until the mixture is smooth and combined. Set aside. In a large bowl, combine the flour, sugar and salt. Whisk and set aside. In a liquid measuring cup, combine the buttermilk, eggs, baking soda, vanilla and maple extract, if using. Whisk and set aside. Pour the pumpkin mixture into the flour mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the sheet pan and bake the cake for 20 minutes. Remove and allow to cool. For the frosting: In the bowl of an electric mixer, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add the half and half or milk and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer. Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.

BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE



Best Pumpkin Pie Recipe - How to Make Pumpkin Pie image

This easy pumpkin pie recipe is a blend of pumpkin puree, sugar, heavy cream and pumpkin pie spice, baked in a par-baked pie crust and topped with whipped cream.

Provided by THEPIONEERWOMAN.COM

Categories     autumn    Thanksgiving    ??    baking    comfort food    dessert    snack

Total Time 2 hours 50 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

1

unbaked pie crust (store-bought or homemade) 

1

15 oz. can pumpkin puree

1 1/4 c.

heavy whipping cream

1/2 c.

granulated sugar

1/4 c.

packed light brown sugar

2 tsp.

pumpkin pie spice

1 tsp.

vanilla extract

1/2 tsp.

salt

2

large eggs

1

large egg yolk

2 tbsp.

butter, very soft

1 c.

heavy whipping cream

2 tbsp.

powdered sugar

1 1/2 tbsp.

pecan flavored liquor

Steps:

  • For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400°. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.

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