Pumpkin pie plate with recipe

Best Pumpkin Cake

Ingredients

• 1 recipe Pastry for Single-Crust Cake
• 1 15 ounce can pumpkin
• 3/4 cup sugar
• 1 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger root
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 eggs, gently beaten
• 1 1/4 cups milk
• 1 recipe Cranberry-Pecan Caramel Topper (optional)
• 1 recipe Sweetened Whipped Cream (optional)

Directions

1. Preheat oven to 375 levels F. Prepare and unveil Pastry for Single-Crust Cake. Line a 9-inch cake plate using the pastry circle and trim. Crimp edge as preferred.
2. For filling, inside a large bowl combine pumpkin, sugar, cinnamon, ginger root, salt, nutmeg, and cloves. Add eggs beat gently having a fork until combined. Progressively add milk stir just until combined.
3. Put the pastry-lined cake plate around the oven rack. Carefully pour the filling in to the pastry covering. To avoid overbrowning, cover fringe of cake with foil. Bake for half an hour. Remove foil. Bake for twenty five to half an hour more or until a knife placed close to the center arrives clean. Awesome on the wire rack. Cover and chill within 2 hrs.
4. For everyone, if preferred, top with Cranberry-Pecan Caramel Topper and/or Sweetened Whipped Cream.

Sweetened Whipped Cream

Ingredients

• 1 cup whipping cream
• two tablespoons sugar
• 1/2 teaspoon vanilla

Directions

1. Inside a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat by having an electric mixer on medium speed until soft peaks form (tips curl).

Pastry for any Single-Crust Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup butter, chop up, or shortening
• 1/4 cup cold water

Directions

1. Inside a medium bowl stir together flour and salt. Using pastry blender, decline in shortening and butter until pieces are pea size.
2. Sprinkle 1 tablespoon from the water over area of the flour mixture toss having a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon from the water at any given time, until flour mixture is moistened. Gather flour mixture right into a ball, kneading lightly until it holds together.
3. On the gently floured surface make use of your hands to slightly flatten pastry. Roll pastry from center to edges right into a circle about one foot across.
4. Wrap pastry circle round the moving pin. Unroll right into a 9-inch cake plate. Ease pastry into cake plate without stretching it.
5. Trim pastry to at least oneOr2 inch beyond fringe of cake plate. Fold under extra pastry despite the plate's edge. Crimp edge as preferred. Don't prick pastry. Fill and bake as directed in recipes.

Diet Details (Pastry for any Single-Crust Cake)

• Per serving:
• 191 kcal cal.,
• 12 g fat
• ( 5 g sitting. fat,
• 2 g polyunsaturated fat,
• 4 g monounsatured fat),
• 15 mg chol.,
• 187 mg sodium,
• 18 g carb.,
• 1 g fiber,
• g sugar,
• 2 g pro.
• Percent Daily Values derive from a couple,000 calorie diet

Cranberry-Pecan Caramel Topper

Ingredients

• 1/3 cup dried cranberries
• 3 tablespoons brandy
• 1 1/2 cups pecan halves, toasted
• 1/4 cup caramel-flavored frozen treats topping

Directions

1. Inside a medium bowl combine dried cranberries and brandy let are a symbol of fifteen minutes. Stir in pecan halves and caramel-flavored frozen treats topping. Serve immediately or cover and chill for approximately 7 days. Provide 70 degrees before serving.

Diet Details (Best Pumpkin Cake)

• Per serving:
• 283 kcal cal.,
• 12 g fat
• ( 3 g sitting. fat,
• 3 g polyunsaturated fat,
• 5 g monounsatured fat),
• 82 mg chol.,
• 263 mg sodium,
• 40 g carb.,
• 2 g fiber,
• 22 g sugar,
• 6 g pro.
• Percent Daily Values derive from a couple,000 calorie diet

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