Pumpkin Pecan Caramel Holiday Cake Recipes

CARAMEL-PECAN PUMPKIN PIE

Caramel-Pecan Pumpkin Pie image

This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.

Provided by LISACAS1

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 eggs
1 (15 ounce) can pumpkin puree
½ cup half-and-half
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 (9 inch) prepared pie shell
¾ cup packed light brown sugar
1 cup chopped pecans
3 tablespoons butter

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
Bake in preheated oven for 20 minutes.
Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 57.3 g, Cholesterol 63.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 378.1 mg, Sugar 41.3 g

PUMPKIN PECAN CAKE

Pumpkin Pecan Cake image

Packed with warm pumpkin flavor and spices, this lightened-up version of Shirley Dellinger's recipe baked up even taller than the original! But our Test Kitchen brought it in at just about half the fat, saturated fat and cholesterol-with 187 fewer calories per slice! That's a sweet success Shirley's family in Elwood, Indiana can savor.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 14

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1-1/2 cups canola oil
4 eggs
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 532 calories, Fat 31g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 5g protein.

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