Only 3 Ingredient Crispy Pumpkin Pastry | Quick and Easy | Healthy Snack | TASTY KINGDOM
Pumpkin is a nutritious vegetable. This way of cooking is perfect for the kids don't like to eat pumpkin.
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Recipe Pumpkin Ring Cake
Recipe - Pumpkin Ring Cake
INGREDIENTS:
-3 cups Original Bisquick mix
●1 cup granulated sugar
●1 cup packed brown sugar
●1/4 cup butter or margarine, softened
●2 1/2 teaspoons pumpkin pie spice
●1/4 cup milk
●4 eggs
●1 can (16 ounces) pumpkin (not pumpkin pie mix)
●1 cup powdered sugar
●1 tablespoon milk
●1/2 teaspoon vanilla
Indulge in a Slice of Heaven with Our Pumpkin Coffee Ring Recipe #pumpkin #coffee #ring #coffeecake
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Welcome to our latest recipe video! In this tutorial, we'll be showing you how to make a delicious pumpkin coffee ring. This recipe is perfect for any occasion, whether you're hosting a brunch, or just want a tasty snack for yourself.
To get started, you'll need some flour, sugar, active dry yeast, salt, cinnamon, nutmeg, cloves, butter, milk, pumpkin puree, eggs, and brown sugar. We'll show you step-by-step how to mix these ingredients together to make a rich and flavorful dough that you'll let rise until it doubles in size.
Once your dough has risen, you'll roll it out and spread a delicious pumpkin filling on top. This filling is made from a blend of pumpkin puree, spices, and brown sugar. Then, you'll roll the dough into a spiral shape and slice it into individual pieces.
Next, you'll arrange the slices in a circular shape on a baking sheet, and let them rise again before baking. This step is crucial to getting that perfect coffee ring shape and texture. After baking in the oven, your pumpkin coffee ring will be ready to serve, and it will make your house smell amazing! You won't want to miss out on this delicious recipe.
So, if you're a fan of pumpkin flavors and coffee rings, be sure to give this one a try. Follow along with our tutorial video and let us know how it turns out in the comments below. Don't forget to like and subscribe to our channel for more delicious recipes like this one!
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Eggless Moist Pumpkin Cake
Eggless Moist Pumpkin Cake –One of my best eggless cakes. The moist pumpkin cake itself is so moist and soft, if you can see the texture that my fork dived into. OK, I have to admit, you need to be patient with this cake as there are many rounds of going in and pulling out of the fridge. You may omit the pumpkin jellies if you do not have patient. However, I can tell you that the cake is phenomenal with the layering of colors, especially the design of the cake is with the trimmed rim. But EGGLESS FRIENDS, this is quite an ultimate eggless cake. For vegetarians, you may replace the gelatin with agar agar powder. Hope you’re inspired to make this cake. Enjoy!
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FAQ
1. How to make pumpkin puree from scratch?
Here is the link:
2. I am a vegetarian. What is the substitute for gelatin?
You can replace with agar agar powder. You may get it from any Japanese or Asian grocer shop.
Ingredients:
For the cake, I used 7.5inch (19cm) spring form, you can use any 7.5 inch pan in whatever form.
For the ring, I used 7 inch (18cm), and then I used 6 inch ring for the top jelly.
Eggless Moist Pumpkin Cake
250g (2 cups) cake flour (you can use all-purpose flour but I always recommend cake flour)
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp nutmeg powder
1/8 tsp clove powder
¼ tsp salt
150g (3/4 cup) light brown sugar
122g (1/2 cup) plain yogurt
112g (1/2 cup) vegetable oil
1 tsp vanilla extract (I left out from the video)
200g (1 cup) fresh pumpkin puree, sweetened (you may also use can puree)
2 tbsp whole milk
Cream Cheese Frosting
113g (1/2 cup) cream cheese
30g (2 tbsp) fine sugar
420g (1 ¾ cup) whipping cream
Pumpkin Jelly
225ml (1 cup) water
12g (4 tsp) unflavoured gelatin
225g (1 cup) fresh pumpkin puree (you may also use can puree)
For dissolving the gelatin, I used 2 cups of hot boiling water
Instructions:
Eggless Moist Pumpkin Cake
1. Preheat oven at 180°C/355°F.
2. In a bowl, sift the flour, baking powder, baking soda, nutmeg, clove and salt. Set aside.
3. In another large bowl, add the sugar, oil, yogurt and vanilla extract. Mix vigorously until well combined.
4. Add the puree. Mix until well combined.
5. Add the sifted dry ingredients in 2 batches. Mix until just combined, do not over mix. After adding the remaining batch, if the batter is too dry add tbsp of milk, one at a time. I added 2 tbsp for mine. Mix until just combined, do not over mix.
6. Grease a 7.5-inch baking pans and line them with parchment papers. Pour the batter into the pan. Tap the pan on the table few time to release air bubbles.
7. Bake in preheated oven at 180°C/355°F for about 30-35 minutes.
8. Cool the cake on cooling rack for at least 15 min or until it is completely cool before slicing. Slice the cake into 2 sheets and set aside. Trim the sides with the 7-inch cake ring.
Cream Cheese Frosting
9. In a small bowl, add cream cheese and sugar. Mash to softened the cream cheese and until combined.
10. In a large chilled bowl, add whipping cream. Mix on low speed for few seconds until bubbly.
11. Add in the cream cheese into the cream. Continue to mix on low speed until the mixture is thicker. Then switch to medium speed. Stop mixing when the consistency is stiff. Do not go any further as it will be curdled and not worked.
Assemble the cake 1
12. Add 1 layer of cake. Brush with some milk to moisture the cake. Then pipe a layer of frosting. Refrigerate for about 15-20 min.
Pumpkin Jelly
13. In a small bowl, add water and gelatin. Give it a quick stir.
14. Over a bowl of hot water, stir until the gelatin is well dissolved. Remove from the hot water.
15. Add in the pumpkin puree. Stir until well combined.
Assemble the cake 2
16. Pour about 300ml of the pumpkin jelly mixture onto the cake to form a layer of approximately 4mm thick.
17. Refrigerate for 30 min.
18. Pipe another layer of frosting.
19. Add the other slice of cake. Brush with some milk to moisture the cake.
20. Pipe another layer of frosting.
21. Refrigerate for 15-20min.
22. Using a 6-inch ring. Place it in the middle of the cake.
23. Pour in the remaining (approximately 180ml) of the pumpkin jelly mixture onto the cake. That will form a layer of about 3-4mm thick of jelly right in the middle.
24. Refrigerate it for about 20-30min.
25. Remove the 6-inch ring. Pipe the frosting around the rim of the ring. Level the frosting with a small offset spatula.
26. Refrigerate for 2 hours or overnight.
27. Remove the large ring. Smoothen the edges with a small offset spatula.
28. Cake is ready to serve.
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How to Make Perfect Pumpkin Pie | Get Cookin' | Allrecipes.com
Try this creamy recipe to ring in the Fall season! In this video, Nicole shows you how to make a perfect pumpkin pie, topped with homemade whipped cream. This annual sweet treat uses canned pumpkin and sweetened condensed milk to make a sweet and flavorful pie filling. After pouring the filling into the pie crust, bake the pumpkin pie for around an hour. Whether it’s served for a holiday party or on a cozy Fall evening, this rich and easy dessert will have everyone coming back for seconds.
#Allrecipes #GetCookin #Dessert #Thanksgiving #Fall #PumpkinPie
Read the article and get the recipes here:
0:00 Introduction
0:10 Pumpkin Pie Filling
1:00 How to Bake Pumpkin Pie
1:30 Homemade Whipped Cream
1:58 The Perfect Bite
2:19 Bloopers
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How to Make Perfect Pumpkin Pie | Get Cookin' | Allrecipes.com
Perfect for Fall Pumpkin Crumble Dessert Recipe!
Making a pumpkin crumble dessert. In this recipe video, we'll show you how to make pumpkin crisp. Pumpkin Crumble combines two of Fall favorite desserts to make an even better one!
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This recipe is like crumble/crisp meets pumpkin pie in this simple, warm Pumpkin Crumble Dessert. Sweet buttery oat streusel topping on top of delicious pumpkin puree topping, similar to pumpkin pie. Change up your favorite fall dessert recipes for this fantastic pumpkin dessert!
If you love this how-to make pumpkin crumble dessert recipe let us know what you think in the comments below! #pumpkin #pumpkimcrumble #pumpkincrisp
0:00 Preparing the pumpkin crumble
0:30 Preparing the pumpkin crumble
Ingredients for making pumpkin crisp:
Pumpkin Crisp Filling:
2 cups (425g) pumpkin puree
1/2 cup (90g) brown sugar
2 tsp (4g) pumpkin pie spice
1 tsp vanilla extract
2 eggs, room temperature
1 can (12 oz / 354ml) evaporated milk
Pinch of sea salt
Streusel Topping:
3/4 cup (100g) all-purpose flour
3/4 cup (180g) rolled oats
1/2 cup (90g) brown sugar
2 tsp (4g) cinnamon
1/2 cup (60g) chopped pecans (optional)
1 tsp vanilla extract
1/2 cup (110g) butter, melted
➡️ If you recreate this pumpkin crumble fall recipe please link and mention us in your video so we can find you and give you a shout-out!
This pumpkin crisp fall dessert recipe is part of our essential recipes series:
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