This Thanksgiving special from 2010 is loaded with delicious recipes for your dessert table! Sure, we’ve all had apple pie and pumpkin pie, but why not try something different this year?
Patti makes an easy pumpkin bread recipe, followed by delightful cream-filled pumpkin whoopie pies! Arlene puts together a fancy pumpkin pecan torte (which is just a fancy name for a layer cake), then she makes her dad’s favorite old-fashioned raisin walnut pie, and shows how to make a lattice pie crust, too. It’s a wonderful show you don’t want to miss.
Praline Pumpkin Torte Recipe
This rich, decadent cake is loaded with caramel, pecans, and pumpkin. Yum!
Ingredients
Caramel
- 3/4 cup packed brown sugar
- 1/3 cup butter
- 3 Tbsp heavy whipping cream
- 3/4 cup chopped pecans
Cake
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup canola oil
- 2 cups canned solid-pack pumpkin
- 1/4 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp salt
Topping
- 1 3/4 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/4 tsp vanilla
- additional chopped pecans
Instructions
- Preheat oven to 350 degrees. Generously grease 2 (9-inch) round baking pans.
- In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into prepared baking pans. Sprinkle with pecans; cool.
- For cake, in a large bowl, using a mixer, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine 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 in preheated oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool 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 with 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. Makes 14 servings. Enjoy!
Awesome Pumpkin Bread
Ingredients
- 3 cups flour
- 3 cups sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 cup vegetable oil
- 2/3 cup water
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Grease and flour 3 – 1 pound coffee cans.
- In a large bowl, combine dry ingredients. In the mixing bowl of a mixer, combine vegetable oil, water, canned pumpkin and eggs. Mix 2 minutes. Slowly add dry ingredients to egg mixture and mix until blended. Stir in walnuts.
- Evenly distribute batter between prepared coffee cans. Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned.
- Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread, the bread should come right out. Cool completely. Makes 3 breads enjoy!
- *Note: Three loaf pans may be substituted if coffee cans are not used. Just be sure to grease and flour well. Serving with a cream cheese spread makes this very special.
Dad’s Favorite Old Fashioned Raisin Walnut Pie
Arlene's dad loved this pie, and she used to love making it for him.
Ingredients
- 2 large eggs
- 1 container sour cream (8 oz)
- 2 cups raisins
- 1 cup packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- Pastry for double crust (9 inches)
- 2 Tbsp butter, cut into 1/2 inch cubes
- 2 Tbsp milk
- sugar
Instructions
- Preheat oven to 450 degrees. Place one crust into a 9-inch pie plate.
- In a bowl, beat eggs. And sour cream and stir in raisins, brown sugar, cinnamon, nutmeg, salt, and chopped walnuts. Stir to combine. Pour filling into pie crust. Place butter cubes evenly over filling. Top with lattice crust or full crust with air vents cut into top. Pinch crusts together and trim excess crust from plate edge. Flute to close.
- Brush milk over entire pie crust and sprinkle with sugar. Place in preheated 450 degree oven and bake for 1 0 minutes. Reduce heat to 350 and bake for about 25 minutes more or until filling is set. Makes 8 servings. Enjoy!
Mini Pumpkin Whoopie Pies
Whoopie pies are sometimes called "gobs" around the Pittsburgh area.
Ingredients
Cookies
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 cup butter, softened
- 2 large eggs, at room temperature, lightly beaten
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/4 cups sugar
- 1 1/2 cups pumpkin puree
Cream Cheese Filling
- 8 oz cream cheese, at room temperature
- 4 Tbsp butter, softened
- 1/2 tsp vanilla
- 1 1/4 cups powdered sugar
Instructions
- For cookies: Preheat oven to 350 degrees. Lightly grease or line four baking sheets with parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
- Bake for 10 or 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
- For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
- Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store In covered container in refrigerator. Makes 3 dozen filled cookies. Enjoy!
Transcript
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