Nutty Spiced Pumpkin Layered Dessert Food

PUMPKIN LOVE (LAYERED PUMPKIN DESSERT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour cake mix into a bowl; remove and reserve 1 cup. Add 1/2 cup melted butter and 1 beaten egg to the bowl; stir to combine. Press mixture into the bottom of a 9x13-inch baking pan.
• Combine pumpkin, evaporated milk, brown sugar, 3 beaten eggs, pumpkin pie spice, vanilla extract, and cinnamon in a bowl. Pour filling into the crust-lined baking pan.
• Crumble together the reserved 1 cup dry cake mix, white sugar, and 1/3 cup butter in another bowl using a pastry cutter until crumbly. Sprinkle over the filling.
• Bake on the center rack of the preheated oven until top is light brown and the dessert barely jiggles when slightly shaken, 50 to 60 minutes.
• Allow to cool completely, about 45 minutes. Beat heavy cream and 2 tablespoons sugar together in a bowl until soft peaks form. Top dessert with whipped cream before serving.

NO-BAKE PUMPKIN SPICE LAYERED DESSERT

Steps:

• Mix graham crumbs and butter; press onto bottom of 13x9-inch dish.
• Whisk pumpkin, 1 pkg. pudding mix and spice in large bowl until blended. Stir in 2 cups COOL WHIP; spread over crust.
• Beat remaining pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min.; spread over pudding layer in dish. Cover with remaining COOL WHIP. Refrigerate 4 hours.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted and mixture is well blended. Drizzle over dessert just before serving.

NUTTY SPICED PUMPKIN LAYERED DESSERT

Steps:

• Combine graham crumbs, nuts, 1/4 cup sugar, cinnamon and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Mix cream cheese, brandy extract, 2 Tbsp. milk and remaining sugar in medium bowl until blended. Gently stir in 1-1/4 cups COOL WHIP; spread over crust.
• Beat pudding mixes and remaining milk in bowl with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP. Refrigerate 4 hours.

PUMPKIN DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
• Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
• In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
• In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
• Bake 45 to 50 minutes, until top is golden.

4 LAYER PUMPKIN DESSERT

Steps:

• First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
• Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
• Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
• Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.

LAYERED PUMPKIN-GINGERSNAP DESSERT

Steps:

• Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
• Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

LAYERED PUMPKIN DESSERT

Steps:

• Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

LAYERED PUMPKIN DESSERT

Steps:

• Slice twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.
• Using a mixer, blend together cream cheese, powdered sugar and 1/2 of whipped topping until smooth.
• Spread evenly over twinkies.
• Combine pudding mix, pumpkin, pumpkin pie spice and milk.
• Whisk until well blended and layer over cream cheese mixture.
• Carefully spread remaining whipped topping over pumpkin.
• Lightly sprinkle with pumpkin pie spice.
• Refrigerate several hours or until set.

LAYERED PUMPKIN CENTERPIECE DESSERT

Steps:

• 1. PREPARE: Preheat oven to 400. Spray a 12 cup Bundt cake pan with PAM. Find a cake pan (or another oven-safe pan) that is large enough to stand the Bundt cake pan in and put 2" of water into it. I use a cast iron skillet to stand the Bundt pan in - it doesn't matter what you use as long as it is deep enough to hold 2" of water and is oven safe.
• 2. THE CAKE: You will make the spice cake as directed on the package, except you will substitute the water with Coke instead (do not use both Coke and water!). You will also include the cup of pumpkin and the 1.5 teaspoons of pumpkin pie spice in the mixing bowl. Mix with a hand held mixer until any large lumps are gone - probably 2 minutes is plenty. Set aside.
• 3. THE FLAN: Combine evaporated milk, sweetened condensed milk, eggs, vanilla, pumpkin, pumpkin pie spice, 4 oz of cream cheese in a medium mixing bowl. Mix well (2-3 minutes) and set aside. FYI: You can use up to 5 eggs and 8 oz of cream cheese.
• 4. ASSEMBLE: Pour the 1 1/2 cups of Cajeta (or any caramel sauce) into the bottom of the prepared pan.
• 5. Pour the cake batter evenly on top of the caramel.
• 6. Slowly pour the flan mixture on top of the cake batter. The flan mixture will sink to the bottom and the cake batter will rise to the top. Make sure it does not overflow.
• 7. BAKE IT! Cover the Bundt cake pan with foil. I strongly recommend the Reynolds Non-Stick aluminum foil to save yourself trouble, but use what you've got. Stand the Bundt cake pan in the pan holding the 2" of water. Place both pans in the oven. Bake for 1 hour, removing the foil on the bundt pan after 45 minutes baking time. At that 45 minute mark, you can begin checking for doneness by inserting a toothpick into the cake. Also, take a knife and gently pull the cake way from the center stem of the Bundt pan to take a peek at the cake. It is very important that the cake is completely done and starting to separate from the sides of the pan. If the cake is at all gooey, return it to the oven. If the cake is not fully cooked, the flan won't set.
• 8. FINISH LINE: Remove the cake from the oven and place the Bundt pan on a cooling rack, allowing it to reach room temperature (that will take about 1 hour). Place the pan in the refrigerator for 2-3 hours or overnight.
• 9. TA DA! Remove the pan from the refrigerator 1-2 hours before serving time. Place a serving plate (cake plate, platter... whatever!) on top of the Bundt pan and invert. Just leave it alone. As it warms up, it will come out of the pan and onto the serving plate all on its own. The caramel sauce will drip down the sides and pool at the bottom. Lift the pan off and WOWEE the fanciest dessert ever!
• 10. HELPFUL TIP: If you're transporting this delight, leave it in the Bundt cake pan until you reach your destination and then invert it onto the serving plate when you arrive. :-)