Best Pumpkin Pecan Torte Recipes

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING

Steps:

• For Crust:
• Preheat oven to 350°F. Finely chop nuts and sugar in 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 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.
• 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.

PECAN PUMPKIN TORTE

Steps:

• In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small bowl, combine the flour, cinnamon, baking soda, baking powder and salt; gradually beat into pumpkin mixture until blended. Stir in chopped pecans. , Pour into three greased 9-in. round baking pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired.

PUMPKIN PECAN PRALINE TORTE RECIPE - (4.7/5)

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.

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.

PUMPKIN PECAN TORTE

Steps:

• 1. Heat oven to 350 degree For cake, in large mixing bowl combine wafer crumbs, 1 cup chopped pecans and 3/4 cup butter. Beat at medium speed, scraping bowl often, until crumbly, 1 to 2 minutes. Press mixture evenly on bottom of 3 greased and floured 9 inch round cake pans. In the same bowl combine cake mix, pumpkin, 1/4 cup butter and eggs. Beat at medium speed, scraping bow often, until well mixed, 2 to 3 minutes.
• 2. Spread 1 3/4 cups batter over crumbs in each pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans, to cooling rack. Cool completely.
• 3. For filling: In a small mixing bowl combine powdered sugar, 2/3 cup butter, cream cheese and vanilla. Beat at medium speed, scraping bowl often, until light and fluffy, 2 to 3 minutes.
• 4. On serving plate layer 3 cakes, nut side down, with 1/2 cup filling spread between each layer. With remaining filling, frost sides only of cake. Spread caramel topping over top of cake, drizzling some over the frosted sides. Arrange pecan halves in ring on top of cake. Store refrigerated... Tip: To remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.

PUMPKIN PECAN PRALINE TORTE

Steps:

• Preheat the oven to 350°F
• You will need three 9 or 8 inch round cake pans. Cut 3 parchment rounds by placing a cake pan on parchment paper. Draw a circle around the bottom edge and cut using scissors. Repeat twice.
• 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 13-15 minutes.
• Allow to cool for 5 minutes. Turn upside down on kitchen or paper towels which have been evenly sprinkled with powdered sugar. Allow to cool completely.
• 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.
• For the pecan praline topping: If desired pre-toast the pecans for 8 minutes in a 350°F oven.
• 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. Spread the frosting evenly across the cake, or use a piping bag to add teardrops of frosting around the edges. If using a piping bag, fill the center with swirls of 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.
• Spoon the pecan praline topping over the top layer of the cake. If caramel topping is too firm to spread onto surface heat briefly until slightly softened. Do not allow to get warm!
• Keep refrigerated but remove from refrigerator at least one hour before serving.

PUMPKIN, GINGER & PECAN TORTE

Steps:

• Pumpkin Mousse Preheat oven to 325 In small bowl 4 tbsp of water sprinkle 2 tsp unflavored gelatin over water let sit to soften 15 minutes. I heavy med sauce pan heat 1 c whipping cream, pumpkin, ginger, allspice, cinnamon, and cloves over med heat stirring occasionally bring to boil reduce heat to simmer. Heat egg yokes and sugar in metal bowl over simmering water whisking until sugar desolves remove from heat. Remove pumpkin mixture from heat add ¼ c to unflavored gelatin whisk to desolve whisk back in to pumpkin mixture. Mix pumpkin mixture into yokes whisk to combine. Pour mixture into 9 in pyrex pan bake for 45 minutes. Cool completely then refrigerate over night. Whip 1c whipping cream till stiff peaks form. Whip pumpkin mixture to fluff add whipped cream whisking to combine. Ginger Pecan Torte Can be made a day ahead kept at room temp Preheat oven 350 Place pecans and gingersnaps in food processor to grind. With whisk attachment mix on high speed yokes and sugar until light and fluffy about 4 minutes. Fold in ginger snap & pecans to combine. In separate bowl beat egg whites until stiff but not dry. Fold whites into yoke mixture to combine. Pour into 12" spring form pan bake until tester comes out clean about 35 minutes. Cool completely. Caramelized Pumpkin Pieces Preheat to 375 Can be made a day ahead and kept in air tight container at room temp Line cookie sheet with parchment paper. Mix maple syrup and pumpkin to coat. Put pumpkin in single layer on cookie sheet bake. Bake 30 minutes and then turn bake another 45 mins until caramelized. Cool completely To assemble place caramelized pumpkin on Ginger - Pecan Torte cover with Pumpkin Mousse. Top with lines of caramel drizzled across top use knife to put through lines of caramel to decorated add whole pecans refrigerate overnight (at least 3 hours). Run knife around edge of spring form pan. Pipe whipped cream around edge.