Best 3 Praline Pumpkin Torte Recipes
When it comes to delectable desserts that blend the essence of fall flavors, praline pumpkin torte stands out as a true culinary masterpiece. This extraordinary dessert combines the rich, creamy texture of pumpkin mousse with the crunchy sweetness of praline, creating a symphony of flavors that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the steps of crafting the perfect praline pumpkin torte, ensuring that you create a dessert that will impress your family and friends.
Here are our top 3 tried and tested recipes!
PRALINE PUMPKIN TORTE
Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. -Esther Sinn, Princeton, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. , For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the 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 at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 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 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.
Nutrition Facts : Calories 577 calories, Fat 38g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 397mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 3g fiber), Protein 6g protein.
PUMPKIN PECAN PRALINE TORTE RECIPE - (4.7/5)
Provided by Suesee50
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°F. Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess, set aside. Blend and sift together flour, baking soda, baking powder, cinnamon, ginger, allspice and salt. Set aside. In a bowl large enough to hold all ingredients whisk egg using a hand held or stand mixer until well blended, add sugar and whip until thick and pale, about 5 minutes. On low speed add vanilla and pumpkin. Stir in flour and mix until just combined. Scoop and divide evenly into prepared pans. Place in oven and bake until the center of the cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13 to 15 minutes. For frosting mix cream cheese and soft butter on low speed until blended. Add one cup of powdered sugar and mix on low speed until blended. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. In a saucepan bring all the ingredients to a boil excluding the pecans. Boil for 3 minutes ensuring that the mixture will not boil over. Remove from heat and stir in the pecans. Set aside. Remove parchment paper from one cake round and place cake on a serving platter. Frost the surface with approximately 1/3 inch cream cheese frosting. Remove parchment paper from second layer and place onto frosted cake round. Frost once again with cream cheese frosting. Remove parchment paper from third layer and place onto frosted cake round. If caramel topping is too firm to spread onto surface heat briefly until slightly softened. Do not allow to get warm! Spread onto surface of cake.
PUMPKIN PRALINE TORTE
this one is from a book called Oil and Vinegar, with a few tweaks from me. It's easy and delicious. I used French vanilla ice cream, and it was a big hit.
Provided by Lynnda Cloutier
Categories Ice Cream & Ices
Number Of Ingredients 9
Steps:
- 1. Mix gingersnaps and butter in small bowl and mix well. Press over bottom of 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Spread ice cream evenly over cooled crust and freeze til firm. Sprinkle evenly with pecans.
- 2. Mix pumpkin, sugar, cinnamon and nutmeg in medium pan. Mix well. Bring to boil over medium high heat, stirring constantly. Remove from heat and allow to cool completely. Fold whipped cream into cooled pumpkin mixture. Pour into prepared pan and freeze til firm. Remove to the refrigerator 2 hours before serving time. Loosen and remove side of pan to serve. Serve 8 to 10
Tips:
- Use fresh pumpkin purée. This will give your torte the best flavor. You can make your own pumpkin purée by roasting a pumpkin and then puréeing it in a food processor, or you can buy canned pumpkin purée.
- Don't overmix the batter. Overmixing can make the torte tough. Mix the batter just until the ingredients are combined.
- Bake the torte in a water bath. This will help to prevent the torte from cracking.
- Let the torte cool completely before serving. This will allow the flavors to develop and the torte to set.
- Serve the torte with whipped cream or ice cream. This will add a delicious creaminess to the torte.
Conclusion:
Praline Pumpkin Torte is a delicious and festive dessert that is perfect for Thanksgiving or Christmas. It is made with a creamy pumpkin filling, a crunchy praline topping, and a flaky crust. The torte is easy to make and can be made ahead of time, making it a great option for busy hosts. Whether you are serving it to family or friends, this torte is sure to be a hit.
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