Pumpkin Pie Cake

I ran into my good friend (that lives in another Stake now) Marilynn at the grocery store and she said she had just made two of these cakes for their Halloween party- so I am making two for mine tonight!  Brandi is hosting our 2nd annual costume party tonight and I've got dessert.  Yum!

PUMPKIN PIE CAKE

1 yellow cake mix
1 15 oz. can pumpkin
1 small pkg. instant vanilla pudding
2 eggs
3/4 cup water
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. vanilla
1/2 tsp. lemon flavoring

Mix together and spread in a greased 15" (the half size) cookie sheet.  Bake at 350 degrees for 20-25 minutes.

TOPPING

1 small whipping cream, whipped
1/2 cup brown sugar, lightly packed (I actually whipped the brown sugar with my beaters to make sure there weren't lumps)
1-  8-oz Cool whip, thawed

Whip one small whipping cream with 1/2 cup brown sugar.  Add 1 - 8 oz. Cool Whip.  Blend together.  Frost


Frost with peaks and sprinkle with colored sugars or candy sprinkles.

Pumpkin Brownie Swirl Pie

When friends and neighbors, the Tillotson's heard I was recovering from the flu, Nancy brought over turkey and dressing,  soup, and the most marvelous dessert.  I only got one bite of it since eating still wasn't in the works...and David hurried and scarfed down both pieces.  It is FABULOUS  and I can't wait to make it over and over.  Nancy says it perfect for her since she's not a pumpkin pie fan.  I am but really, what could be better than brownie and pumpkin????

Pumpkin-Brownie Swirl Pie

    

For the brownie filling:

• 
  
  1 stick unsalted butter, plus more for the pie plate
• 
  
  1 12 -ounce bag semisweet chocolate chips
• 
  
  2/3 cup packed light brown sugar
• 
  
  2 large eggs
• 
  
  1 teaspoon pure vanilla extract
• 
  
  1/2 cup all-purpose flour
• 
  
  2 tablespoons unsweetened cocoa powder
• 
  
  1/2 teaspoon baking powder
• 
  
  1/4 teaspoon salt

 

For the pumpkin filling:

• 1 cup pure pumpkin puree
• 
  
  1 cup heavy cream
• 
  
  1 large egg
• 
  
  1/4 cup granulated sugar
• 
  
  1/4 cup all-purpose flour
• 
  
  1/2 teaspoon pumpkin pie spice
• 
  
  1/4 teaspoon salt
• 
  
  Vanilla ice cream, for serving (optional)
 

Directions

• Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
• Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
• Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
• Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

Recipe courtesy of Food Network Magazine

Praline Pumpkin Crepes with Cream Cheese Filling

These are the delicious crepes that I served at Thanksgiving breakfast this year.  Thanks to Aunt Pat who stood at the stove pouring crepe after crepe.  We had these plus regular crepes with all kinds of berries and cream cheese fillings, etc.  We also served sausage strata which was a good combo of sweet and savory for the meal.


The Old Hen B& B's Praline Pumpkin Crepes with Cream Cheese Filling



3/4 cup + 2 tablespoons milk
1/4 cup pumpkin puree
4 large eggs
1 cup flour
1 tablespoon pumpkin pie spice
2 tablespoons sugar
1/2 teaspoon salt
Place ingredients in blender in order listed. Blend until it becomes a lovely, thin creamy batter.
Turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in pan (optional with a non-stick pan). Melt & spread butter around.
Crepes should be very thin. Allow to cook until top is done, then flip over to cook other side. When finished cooking, place on a plate. Stack crepes. This recipe makes about 8 crepes – depending on the size of your crepe pan.
*note* for my Alternative Method for Cooking Crepes, please see the note at the end of this recipe
CREAM CHEESE FILLING:
8 oz. cream cheese, softened
2 teaspoons fresh lemon juice
1/2 cup sugar
Blend all cream cheese filling ingredients together well. Spread cream cheese filling onto each crepe and roll.
　
　
PRALINE SAUCE:
1/2 cup butter
1 cup packed brown sugar
1/2 cup sugar
1/2 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans
Melt butter on medium-low heat, watching closely so it does not burn. After melting butter, add sugars. Whisk together and let simmer on medium-low heat until it gets foamy. Let cook this way for about 4 minutes. Stir in cream, salt and vanilla. Stir in pecans. Drizzle over crepes.

WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup of powdered sugar
1 teaspoon vanilla extract
To make whipped cream, whip heavy cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and vanilla and mix again until it has stiff peaks. Place in a large decorating bag with a large border tip. Decorate top of crepes by making a lovely border down the middle with whipped cream. If desired, sprinkle finished crepes with pumpkin spice and powdered sugar.
*Alternative Method for Cooking Crepes
Prepare batter as listed above, blending until smooth. Heat a non-stick skillet over medium-high heat until pan is quite hot. Pour in about 3 tablespoons of batter all at once, then very quickly (using a sharp, decisive wrist movement) tilt the pan in circles until the batter spreads out evenly, forming a crepe. Return pan to heat and cook crepe until lightly brown, no longer than about 30-45 seconds; then flip and cook crepe on opposite side another 10-15 seconds. Repeat, using up the rest of the batter. As you finish, stack crepes between sheets of parchment or waxed paper to prevent sticking.

Stuffed Pumpkin

Friend, Lynda Raddon brought this amazing dish to Creative cooking.  The instructions are rather "non-specific" but Lynda just eyeballed it and it came out delicious.

Stuffed Pumpkin

Cut the top of the pumpkin like you would for a jack-o-lantern.  Clean the seeds, etc. from the pumpkin saving the lid.

Mix
4 strips of bacon, crumbled
1 T. thyme
1/3 cup cream
cooked rice
cubed apples
a dash of nutmeg to the cream
1/4 lb. bread crumbs (Lynda said she would use croutons next time)
1/4 lb.  gruyere cheese, cut into small cubes

Mix all these ingredients together.  You could actually put in anything that you think sounds good.

Put it (with the lid on it) on a baking sheet and bake for 2-2 1/2 hours depending on the size of the pumpkin.  Slice and serve.