Praline Baskets With Pumpkin Puree Recipes

PRALINE PUMPKIN DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
• Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.

PUMPKIN PRALINE CAKE

Steps:

• Roast blanched almond (1 minute twice in microwave HIGH). Set aside to cool.
• Add sugar and water in a saucepan
• Bring to boil and simmer (Do not stir) until sugar turn to golden in colour
• Line baking sheet with greaseproof paper
• Add blanched almond into the caramelised sugar. Immediately pour onto the baking sheet. Set aside to completely cool.
• Break into shards and process in food processor.
• Add apple cider vinegar to milk.
• Stir and leave aside for at least 10 minutes.
• Sift plain flour, cornflour, mixed spice and baking powder twice.
• Pre heat oven to 180C (no fan)
• Line 2 x 20cm loose cake pans with greaseproof paper
• Cream butter and brown sugar till light and fluffy
• Add egg one at a time until just combine
• Stir in pumpkin puree.
• Stir in almond meal
• Stir in 1/3 of flour mixture, alternate with 1/2 buttermilk. Repeat the steps.
• Mix until just combine
• Divide into 2 equal portion and spoon into the prepared baking pans.
• Bake for 20-25 minutes or until skewer comes out clean.
• Cool in pans for 10 minutes then release from pan and transfer to cooling rack for the cakes to completely cool.
• Use electric mixer and whip sour cream with sugar until smooth and thicken
• For final touches
• Pipe the sour cream frosting onto one cake, sprinkle generous amount of almond praline
• Top with second cake.
• Pipe in remaining sour cream frosting and sprinkle with praline

PUMPKIN PRALINE COOKIES

Steps:

• Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars for 2 minutes.
• Add in the egg, vanilla and pumpkin and mix for 1 minutes, scraping the sides of the bowl as necessary. Add in the baking soda, salt and pumpkin pie spice and mix to combine.
• Turn the mixer to low and add in the flour until just combined.
• Using a medium (2 tablespoon) sized cookie scoop drop the dough onto the prepared baking sheet 2 inches apart.
• Bake 9-11 minutes until the tops of the cookies are just set.
• In a medium saucepan combine the butter, cream, brown sugar, salt and pumpkin pie spice over medium heat. Heat mixture until it comes to a boil, stirring frequently. Once it comes to a boil, allow it to boil for one minute and then remove from heat.
• Immediately whisk in the vanilla and powdered sugar, stirring until smooth. Finally, stir in the nuts.
• Allow the mixture to sit for 5 minutes and then spread on top of the warm cookies.

PUMPKIN PRALINE PIE

Steps:

• Pre-heat oven to 375 F. In a food processor, add pecan pieces, 1/2 cup of the dark brown sugar, and butter. Process until ingredients hold together like a paste, making sure the pecans are of a mealy texture. Press very firmly into bottom only of the pie crust so it will not float up during baking. In a mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add the rest of the brown sugar (3/4 cup) and the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust. Cover edges of crust with aluminum foil to prevent over-browning. Bake in oven checking after 45 minutes. Pie is done when filling is set but still slightly jiggly in center. Depending on oven, 45-55 minutes total. Remove from oven and let cool on counter until room temperature. Chill in refrigerator. Garnish with whipped cream and candied pecans.

PRALINE BASKETS WITH PUMPKIN PUREE

Steps:

• Prepare the praline baskets and set aside.
• Soften the gelatin in the lemon juice and set aside.
• Beat the egg yolks with half of the sugar until the mixture is light and lemon-colored. Add the pumpkin puree, ginger, cinnamon, nutmeg, salt and orange juice. Blend well. Place the mixture over simmering water and cook, stirring, until it is thickened.
• Scrape the gelatin into the hot mixture and stir to blend. Let stand until cool but not stiff. Fold in the remaining sugar.
• Beat the egg whites until they are stiff and fold them in. Whip the cream until stiff and fold it in. Chill until set. Serve in the praline baskets.