Frozen Praline Pumpkin Torte Recipes

PRALINE PUMPKIN TORTE

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.

PUMPKIN TORTE

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.

PRALINE PUMPKIN DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
• Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

POTLUCK PUMPKIN TORTE

Steps:

• Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

FROZEN PRALINE PUMPKIN TORTE

Steps:

• Put an 8" springform pan in the freezer for at least 30 minutes to chill throughly.
• Working quickly, spoon ice cream into chilled pan, pressing it in bottom and up sides with the back of a spoon or a rubber spatula.
• Put two 14x12" strips of plastic wrap crossing diagonally over ice cream.
• Press wrap gently against ice cream to form a 1/2" thick shell.
• Freeze about 2 hours until firm.
• In a medium saucepan mix pumpkin, sugar, cinnamon, nutmeg and salt until well blended.
• Cook over medium high heat, stirring constantly, about 4 minutes until mixture just comes to a boil.
• Transfer to a large bowl.
• Refrigerate at least 1 hour, until completely cool.
• Whip cream in medium bowl with electric mixer until soft peaks form when beaters are lifted.
• Fold into pumpkin mixture.
• Remove plastic wrap from frozen ice cream shell and pour in pumpkin mixture.
• Freeze at least 3 hours or overnight.
• Just before serving remove pan sides and, if desired, lift torte from pan bottom, using 2 broad metal spatulas.
• Place dessert on a serving plate.
• Pipe a border of whipped cream around bottom.
• Garnish top with a dollop of whipped cream; sprinkle with chopped pecans.
• Arrange glazed pecans around top edge.
• ***Note:Ice cream should be soft enough to spoon but not melted.
• It is too soft if it is melted around edges.
• Glazed Pecans: Have a lightly greased cookie sheet ready.
• In a small saucepan stir 1/4 cup packed light brown sugar, 2 Tbls.
• butter or margarine and 1 Tbls.
• water over medium high heat until mixture comes to a boil.
• Boil, stirring constantly, 2 minutes or until thick and golden.
• Remove from heat; stir in 8 to 10 pecan halves until well coated.
• With slotted spoon lift pecans from pan, one at a time, scraping off excess sugar mixture, and arrange on prepared cookie sheet in a single layer.
• Let stand until set and completely cool.