Holidays Favorite Pumpkin Crunch Torte Food

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.

PUMPKIN CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
• Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
• Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

PECAN PUMPKIN CRUNCH CAKE

Steps:

• Preheat the oven to 350 F, grease 9 x 13 inches baking dish with cooking spray and set aside.
• Combine the pumpkin, heavy cream, vanilla, eggs, sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. the mixture is runny, but it's OK.
• In another bowl stir together flour, ½ cup brown sugar and cinnamon, then using a fork cut in butter pieces. The mixture should hold together but still be crumbly. Sprinkle 1/3 of the mixture over the pumpkin layer. In remaining mixture stir in pecans and scatter on top.
• Bake until the filling is set in the center (45-55 minutes). Remove to a rack to cool to room temperature.
• Serve with whipped cream and salted caramel sauce if desired.

PUMPKIN TORTE

Steps:

• Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
• Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
• Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
• Cool to room temp.
• Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
• Remove from heat.
• Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
• Cool to room temperature.
• Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
• Gently fold into pumpkin mixture.
• Fill cake pan with pumpkin mixture; chill and serve with whipped cream.

UPSIDE DOWN PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

HOLIDAY'S FAVORITE PUMPKIN CRUNCH TORTE

Steps:

• Crunch Topping: Combine all 4 ingredients and mix well. Divide evenly into 4 - 10" round cake pans, and pat into bottoms. Preheat oven to 350 degrees. Torte: In large bowl beat sugar and butter at low speed until well blended. Increase speed to medium and beat 10 more minutes or until light and fluffy (cannot feel sugar granules). Reduce speed; add pumpkin and next 7 ingredients. Beat until well mixed. Spoon 1/4 of batter over crunch topping in each of the 4 cake pans, spread evenly. Bake 20 minutes at 350 degrees or until toothpick comes out clean. (For even baking, rotate cake pans between upper and lower oven racks after 10 minutes.) Cool on wire racks for 10-15 minutes; remove from pans inverted onto wire racks and cool completely. Chill beaters and large mixing bowl in freezer for 15 minutes. When chilled, add whipping cream and vanilla, and beat at high speed until stiff peaks form. While whipping add 3-4 teaspoons of sugar to sweeten the whipped cream. Arranging Torte: On large round platter, place the first layer of torte - crunch topping side up. Next, top with 1/4 of whipped cream and spread on first layer; continue with next 2 layers of torte. Place final torte on top and drop remaining cream in dollops around top. Sprinkle with vanilla wafer crumbs. Place in refrigerator 2 hours or overnight to set. Before serving/presenting, place a holiday ribbon around the torte and tie in a bow. Note: Remove from refrigerator 30 minutes before serving. (Flavor is best when cake is served at room temperature.)

PUMPKIN CHIFFON TORTE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. If desired, garnish with additional whipped topping.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING

Steps:

• For Crust: Preheat oven to 350.
• Finely chop nuts and sugar in food processor.
• Add butter and blend, using on/off turns, until moist crumbs form.
• Using plastic wrap as aid, press mixture onto bottom and all the way up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely.
• Freeze 10 minutes.
• Bake crust until golden, about 10 minutes.
• Cool.
• For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan.
• Stir constantly over medium heat until candy thermometer registers 160, about 6 minutes.
• Strain into large bowl.
• Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes.
• Beat in pumpkin, corn syrup, rum and spices.
• Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks.
• Fold cream into pumpkin mixture.
• Transfer filling to crust.
• Cover and freeze overnight.
• For topping: Arrange pecans side by side atop torte, covering completely.
• Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top).
• Freeze until caramel sets, at least 3 hours or overnight.
• To Serve: Run sharp knife around pan sides to loosen torte.
• Release pan sides.
• Stir remaining caramel sauce in heavy small saucepan over medium heat until warm.
• Slice torte and serve with sauce.