PUMPKIN PIE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into 2 well-greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in each center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. If desired, dust top of cake with additional ground cinnamon.
Nutrition Facts : Calories 500 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 447mg sodium, CarbohydrateContent 78g carbohydrate (52g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
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 パン 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
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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BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
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.
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- 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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