Tempting tarts, tortes, pies and more
How do you create special fall desserts that look as great as they taste? By giving your favorite recipes a simple twist which is as pleasing to the eye as it is to the palette.
Start with versatile and easy to use canned pumpkin, with its mellow, sweet flavor which pairs especially well with citrus, spices, chocolates and nuts. Then, add your own simple touch to dress-up your dessert.
Simply drizzle a ribbon of melted chocolate over a pumpkin tart. Or spoon a sweet, cinnamon-scented pumpkin mousse into puff pastry shells. Decorate a pumpkin layer cake with fragrant curls of fresh orange rind. Finish off a pumpkin pie with orange-flavored cream topping. These simple additions make your dessert even more perfect for the holiday table.
For an easy but attractive gift giving idea, decorate a jar of pumpkin butter with a festive piece of fabric and ribbon to present with a loaf of pumpkin bread to your favorite hostess or teacher.
1 package (18.25 ounces) yellow cake mix1 can (30 ounces) Libby's Easy Pumpkin Pie Mix, divided3 large eggs¼ cup vegetable oil2/3 cup (5-fluid-ounce can) evaporated milk2 tablespoons cornstarch3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice, divided1½ cups frozen whipped topping, thawedOrange rind curls (optional)Preheat oven to 350 degrees. Grease two 8- or 9-inch-round cake pans.Beat cake mix, 1½ cups pumpkin pie mix, eggs and oil in large mixer bowl 2 minutes. Spoon into prepared pans.Bake 25 to 30 minutes or until wooden pick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.Meanwhile, whisk together evaporated milk and cornstarch in medium, heavy-duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil 1 minute or until thickened; remove from heat. Cover; cool to room temperature.Sprinkle remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally. Spread about ¾ cup filling between each layer. Spread top of cake with whipped topping and garnish with orange curls, if desired. Store in refrigerator.Makes 12 servings.
1 unbaked 9-inch (4-cup volume) deep-dish pie shell1 can (30 ounces) Libby's Easy Pumpkin Pie Mix2/3 cup (5-fluid-ounce can) evaporated milk2 large eggs, lightly beaten2½ teaspoons grated orange peel, divided1¼ cups sour cream2 tablespoons granulated sugarPreheat oven to 425 degrees. Place pie shell in pan on baking sheet.Combine pumpkin pie mix, evaporated milk, eggs and 1 teaspoon orange peel in large bowl. Pour into pie shell.Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack 10 minutes.Combine sour cream, sugar and remaining 1½ teaspoons orange peel in medium bowl. Carefully spread over top of pie.Bake an additional 8 minutes. Cool on wire rack 1 hour. Refrigerate 2 hours.Makes 8 servings.
2/3 cup (about 15) crushed gingersnap cookies2 tablespoons butter, melted1 package (8 ounces) cream cheese, softened1 cup canned pumpkin½ cup granulated sugar1 teaspoon pumpkin pie spice1 teaspoon vanilla extract2 large eggs2 tablespoons sour cream (optional)2 tablespoons semi-sweet chocolate morsels (optional)Preheat oven to 325 degrees. Line a 12-muffin pan with paper cups.Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 5 minutes.Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling ¾ full.Bake 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. If desired, place morsels in small, heavy-duty plastic bag. Microwave on high (100 percent) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.Makes 12 tarts.
2 packages (10 ounces each) frozen puff pastry shells3 tablespoons melted butterCinnamon sugar*1 can (30 ounces) Libby's Easy Pumpkin Pie Mix1 box (3.4 ounces) vanilla instant pudding and pie filling mix2 teaspoons ground cinnamon1 cup frozen whipped topping, thawedPreheat oven to 400 degrees.Place pastry shells on baking sheet. Brush tops with butter and sprinkle with cinnamon-sugar. Bake according to package directions. Cool to room temperature. Remove tops and reserve for garnish. Remove soft pastry inside shells and discard.Beat pumpkin pie mix, pudding mix and cinnamon in large mixer bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon about 1/3 cup pumpkin mousse into each pastry shell. Top with pastry tops. Serve immediately.*For cinnamon sugar: Combine 1 tablespoon granulated sugar and ½ teaspoon ground cinnamon in small bowl.Makes 12 servings.
1 can (30 ounces) Libby's Easy Pumpkin Pie MixEmpty pie mix into medium, heavy-duty saucepan. Bring to boil; reduce heat to low. Cook, stirring frequently, 40 to 45 minutes. Let cool at room temperature 1 hour. Store in airtight container(s) in refrigerator up to 2 months. Makes about 2½ cups.Serve with pumpkin bread, buttermilk biscuits, corn muffins, gingersnaps or hot cereal.Makes about 40, 1-tablespoon servingsNote: For a great gift idea, after adding pumpkin butter to jar, seal with lid and decorate with fabric and ribbon.
