Pumpkin Pie Cake with Lemon Crème Crèmant, pumpkin pie crust and lemon zest.
Ingredients: 2 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1/3 cup unsalted butter, room temperature 1 cup sugar 1 1/6 cups all purpose flour 1 1 1 /2 cups (1 stick) unsalted buttermilk 1 teaspoon baking soda 1/5 cup granulated sugar 1 teaspoon vanilla extract 1/7 cup pumpkin puree, room temp Directions: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and butter.
In another bowl, beat together the sugar, flour, and salt until just combined.
Add in the pumpkin pureed pumpkin and stir until just blended.
Pour the pumpkin mixture into the dry ingredients bowl and stir in the butter.
Add the vanilla and pumpkin mixture and beat until combined.
Pour batter into prepared baking sheets.
Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely on the baking sheets before cutting.
Cool for at least 2 hours before slicing.
Frosting: In a small bowl, cream together the powdered sugar, cinnamon, nutmeg, ginger, and vanilla.
In the same bowl, combine the pumpkin pie filling, lemon zester, and powdered sugar mixture.
In medium saucepan, melt the butter and stir together until smooth.
Add pumpkin pie mixture to the melted butter mixture and stir.
In small bowl or another bowl combine the dry and wet ingredients and beat for 3 minutes.
Pour into the frosting.
Serve with ice cream.
Nutrition Facts Pumpkin Pie Cakes with Lemon Cream and Pumpkin Creme Dessert Recipe Amount Per Serving Calories 804 Calories from Fat 624 % Daily Value* Total Fat 50g 78% Saturated Fat 40g 165% Cholesterol 204mg 106% Sodium 456mg 11% Potassium 545mg 17% Total Carbohydrates 44g 13% Dietary Fiber 3g 12% Sugars 6g Protein 30g 60% Vitamin A 6.3% Vitamin C 14.6% Calcium 18.6 % Iron 25.9% * Percent Daily Values are based on a 2000 calorie diet.
