Best 11 Pumpkin Walnut Ring Recipes

PUMPKIN AND WALNUT SQUARES

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

PUMPKIN WALNUT SQUARES

Steps:

• Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.

PUMPKIN COFFEE RING

Steps:

• In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour., Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.

PUMPKIN-WALNUT CAKE

Steps:

• Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree.
• Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the "MDC" in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes.

PUMPKIN WALNUT RING

Steps:

• CAKE.
• Preheat oven to 350°F.
• In a small bowl combine the flour, soda, spices, and walnuts and whisk to blend.
• In a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth.
• Add the pumpkin and beat just until smooth.
• Add the flour mixture and beat until completely moistened.
• Scrape the batter into the prepared pan (6-cup baby Bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean.
• Cool.
• GLAZE.
• Break the chocolates into squares and place in the top of a double boiler.
• Add the oil and place over very hot but not simmering water on low heat.
• The water must not touch the bottom of the double boiler insert.
• Remove the double boiler from the heat and stir until the chocolate begins to melt.
• Stir until smooth.
• Drizzle over cake.
• May be store 1 week at room temperature.

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

WALNUT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

PUMPKIN AND WALNUT PIE

Steps:

• Line 10-inch plate with pastry. Trim off excess around edge.
• In mixing bowl, combine pumpkin, sugar, salt and spices.
• Preheat oven to 425 degrees.
• Add eggs, milk and cream to mixture. Blend well and stir in walnuts.
• Pour mixture into pie plate and bake for 15 minutes. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.

PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER

Steps:

• Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
• Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 ½ pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.
• Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.
• Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
• Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plates and top with ravioli and a drizzle of balsamic vinegar.

PUMPKIN ROLL II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
• In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

PUMPKIN-WALNUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.