Best 3 Praline Pumpkin Torte Recipes

Indulge in the symphony of fall flavors with our Praline Pumpkin Torte, a culinary masterpiece that captures the essence of the season. This decadent torte features a moist and tender pumpkin cake base, generously filled with a creamy and velvety pumpkin mousse, and topped with a layer of crunchy praline pecans. Each bite is a harmonious blend of sweet pumpkin, rich chocolate, and nutty praline, creating an unforgettable taste experience. Our recipe guide includes step-by-step instructions, helpful tips, and variations to suit your preferences. Whether you're a seasoned baker or a novice in the kitchen, this Praline Pumpkin Torte is sure to impress your family and friends. So gather your ingredients, preheat your oven, and embark on a delightful baking journey with us.

Here are our top 3 tried and tested recipes!

PRALINE PUMPKIN TORTE

Praline Pumpkin Torte image

Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. -Esther Sinn, Princeton, Illinois

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 20

Ingredients

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 large eggs
1-2/3 cups sugar
1 cup canola oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans, optional

Steps:

In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. , For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended. , Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.

Nutrition Facts : Calories 577 calories, Fat 38g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 397mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 3g fiber), Protein 6g protein.

PUMPKIN PECAN PRALINE TORTE RECIPE - (4.7/5)

Pumpkin Pecan Praline Torte Recipe - (4.7/5) image

Provided by Suesee50

Number Of Ingredients 23

Ingredients

CREAM CHEESE FROSTING:
1 1/4 cups all-purpose flour*
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 1/3 cups Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
2 (8-ounces each) packages cream cheese
2 sticks butter, room temperature
2 pounds or 8 cups Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
PECAN PRALINE TOPPING:
1/2 cup Imperial Sugar Light Brown Sugar, firmly packed
3/4 cup whipping cream
1/4 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups pecan halves
Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

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.

PUMPKIN PRALINE TORTE

Pumpkin Praline Torte image

this one is from a book called Oil and Vinegar, with a few tweaks from me. It's easy and delicious. I used French vanilla ice cream, and it was a big hit.

Provided by Lynnda Cloutier

Categories Ice Cream & Ices

Number Of Ingredients 9

Ingredients

1 1/2 cups ground gingersnaps
6 tbsp butter, melted, 3/4 stick
2 pints pralines and cream ice cream or butter pecan ice cream, softened
1 cup chopped pecans
1 can pumpkin, 16 oz
2 cups sugar
2 1/2 tsp. cinnamon
2 tsp. nutmeg
1 1/2 cups whipping cream, whipped

Steps:

1. Mix gingersnaps and butter in small bowl and mix well. Press over bottom of 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Spread ice cream evenly over cooled crust and freeze til firm. Sprinkle evenly with pecans.
2. Mix pumpkin, sugar, cinnamon and nutmeg in medium pan. Mix well. Bring to boil over medium high heat, stirring constantly. Remove from heat and allow to cool completely. Fold whipped cream into cooled pumpkin mixture. Pour into prepared pan and freeze til firm. Remove to the refrigerator 2 hours before serving time. Loosen and remove side of pan to serve. Serve 8 to 10

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
Use Fresh Ingredients: The fresher your ingredients, the better your torte will taste. If possible, use organic or locally-sourced ingredients.
Don't Overcook the Pumpkin: Overcooked pumpkin can be mushy and bland. Cook it just until it is tender.
Let the Torte Cool Completely: Before you frost it, let the torte cool completely. This will help the frosting set properly.
Store the Torte Properly: Store the torte in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Praline Pumpkin Torte is a delicious and festive dessert that is perfect for fall gatherings. With its rich, creamy filling and crunchy praline topping, this torte is sure to be a hit. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed.