PUMPKIN SPICE LATTE AT HOME RECIPES

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Steps:

• This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
• In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
• In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
• Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
• Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
• Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.