Harvest Pumpkin Dump Cake EASY and delicious
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How to Make Pumpkin Chiffon Pie | Pie Recipes | Allrecipes.com
Get the top-rated recipe for Pumpkin Chiffon Pie at
Watch how to make a light and airy, no-bake chiffon pumpkin pie. This light, creamy pie is always a big hit for Thanksgiving dinner! Combine all the ingredients, pour into a prepared pie crust, and refrigerate—no baking required. Top it off with a sprinkle of almond toffee brickle chips.
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Pumpkin harvest and dessert making in the village - Best 1-Hour Recipes
In many rural areas, autumn marks the beginning of pumpkin harvest season. Villagers typically cultivate pumpkins for food, decorations, and other uses. After a successful harvest, it is common to see villagers busy making various pumpkin desserts.
One of the most popular pumpkin desserts in many villages is pumpkin pie. To make this dish, villagers cut their pumpkins into small pieces, boil them until they are tender, and then mash them to create a smooth puree. They then mix this puree with sugar, cinnamon, nutmeg, and other spices before pouring it into a pie crust and baking it until it is golden brown.
Another popular dessert made from pumpkins is pumpkin bread. To make this, villagers mix the pumpkin puree with flour, sugar, eggs, and other ingredients, before baking it in the oven. The result is a delicious and moist bread with a hint of pumpkin flavor.
Pumpkin soup is also a common dish made in many villages during the harvest season. To make this, villagers combine pumpkin puree with chicken or vegetable stock, cream, and a variety of spices to create a savory soup that is perfect for chilly autumn evenings.
Apart from these dishes, villagers also make pumpkin fritters, pumpkin custard, and even pumpkin ice cream during the pumpkin harvest season.
Overall, the pumpkin harvest season is a festive time in many villages, where villagers come together to celebrate the bounty of the season and share their delicious pumpkin desserts with each other.
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Harvest Pumpkin Praliné | Recipe for the fall season!
Pepitas can go savory or sweet according to a cook’s inspiration or whim. Rich in Omega 3s and 6s, they’re the perfect blank canvas to get creative with. An hour of processing will yield a crunchy praline while a smoother texture can be achieved by doubling processing time.
Want an un-gourd-ly amount of texture this fall?
Ingredients:
➤ 1kg - 6 ⅔ cup - 66% Pepitas
➤500g - 2 ½ cup - 33% White granulated sugar*
➤½ tsp - Kosher salt
➤2 tsp - Pumpkin Pie spice
*For a nuttier, less sweet Praliné, modify the quantity up to 2 parts seeds per 1 part sugar.
Directions for 2.2 lbs / 1 kg of Pepitas Praliné:
- Roast the pepitas by placing them in a thin layer in a convection oven at 390°F/200°C for 17 minutes, or until you are happy with the flavor. Keep in mind that the seeds will continue to roast after they are removed from the oven, so take them out a little bit early. Transfer to a parchment-lined baking sheet to cool and set aside.
- In a wide, heavy-bottomed pan, caramelize the sugar in batches using the dry method:
- On a medium flame, heat about ¼ of the sugar allowing it to melt almost completely stirring continuously before adding the next ¼ of the sugar. Repeat until all of the sugar has melted.
- From this moment on, caramelization will accelerate, so pay close attention to the color of the caramel as it can start to burn. If the caramel becomes too dark, the taste will be bitter.
- Once you are happy with the color of the caramel (light for a milder flavor and dark for more intense notes), gently pour it on top of the roasted pepitas and allow the mixture to cool completely.
- Next, grind the caramelized pepita mixture by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute to obtain a fine hemp and caramel flour.
- Transfer the crushed mixture to your Premier Chocolate Refiner, a little at a time, and refine until you have a smooth paste. If necessary, gently increase the temperature using a heat gun, never exceeding 120°F/50°C.
- Add 1 tsp of sea salt and let process until you are happy with the consistency of the praliné. Time can vary between 30 min and 2 hours depending upon the desired consistency.
- For optimal results, store the spread in sanitized, airtight glass jars.
Yield: Approximately 1kg/2.2 lbs of Pepitas Praliné.
Storage: Up to 6 months in a cool, well-ventilated place in an airtight container.
Pro tips:
- You can spice up this mixture, creating new and unexpected recipes. Try it with cardamom and a few drops of lemon essential oil.
- Praliné can be made with many different nuts and seeds (like sesame, sunflower, and pepitas) and a very popular French combination is ½ Hazelnuts and ½ Almonds. Try it with Cashews, Peanuts or create your own unique mix.
- Every Chocolatier has specific preferences when it comes to the texture of their Praliné. The shorter the refining time, the more texture the Praliné will have (~1h). The longer the refining times, the smoother it will be (more than 2h).
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Harvest vs Halloween Pumpkin Cake | Marisha's Couture Cakes
This cake is a deceiving one. One side is a beautiful pumpkin harvest cake perfect for any Fall table, and the other side is a spooky Halloween cake. In this video I show you how to make this gorgeous pumpkin cake filled with a sprinkle surprise!
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