Sunday, December 4, 2011

No Bake Peanut Butter Pie & Pumpkin Dump Cake!

For Thanksgiving this year I told my mom I would bring the dessert because I had a few recipes I wanted to "test" on them... I brought the fabulous Kahlua Cake that Amy shared at the recipe part and everyone loved it! Here are the two other recipes I brought that were delish! See comments after both recipes for suggestions for next time I make these.

Pumpkin Dump Cake

  • (1) 29 oz can pumpkin
  • (1) C Sugar
  • (3) eggs
  • (1) can evaporated milk
  • (4) tsp pumpkin pie spices
  • 1/2 tsp salt
  • 1 box yellow cake mix
  • 1 1/2 cubes melted butter (3/4) cup

Combine pumpkin, sugar, evap milk, eggs, pumpkin pie spices & salt in mixing bowl. Beat well. Pour into greased & floured 9 x 13 pan. Sprinkle cake mix over pumpkin mixture. Pour melted butter over top of cake mix. Bake at 350 degrees for 50-60 minutes. (I had to keep checking mine... it took mine 70 minutes to be done)

*My Comments: This was SO GOOD, it was the perfect mixture of pumpkin and yellow cake! My dad doesn't even like pumpkin and he devoured this! It is especially tasty with a little whipped cream on top! When I make this again... I am thinking about using the yellow cake mix/butter as the "crust" and putting it on the bottom. If I do this, I will probably put the boxed mix on the bottom... I would mix the cake mix, butter and ADD one egg to the recipe and then spread over bottom of 9 x 13 pan, put the pumpkin mixture on top and then bake... if anyone does this before me let me know how it turns out!

No-Bake Peanut Butter Pie

  • (3/4) Cup dark, semisweet chocolate morsels
  • (2) Cups Heavy Cream, Divided
  • (1 1/4) Cups Salted Pretzels, finely crushed
  • (3/4) Cup firmly packed Dark Brown Sugar, divided
  • (6) Tbsp. butter, melted
  • (1/2) Cup Cream Cheese, softened
  • (1/3) Cup Creamy Peanut Butter
  • Chocolate Shavings
  1. Microwave chocolate morsels and 1 cup of heavy cream on high for 60 seconds or until chocolate melts; stir until smooth. Chill for 2 hours.
  2. Combine pretzels, 1/4 cup brown sugar and butter. Press into a 9-inch pie plate. Cover and chill 30 minutes.
  3. Beat cream cheese, 1/4 cup brown sugar and peanut butter at medium speed with an electric mixer until blended.
  4. Meanwhile beat 1 cup heavy cream and gradually add in remaining 1/4 cup brown sugar, until soft peaks form. Fold into cream cheese mixture. Spoon into prepared pie crust; cover & chill 1 hour.
  5. Whip chocolate cream at medium speed with mixture or until soft peaks form. Spread over pie and garnish with chocolate shavings. Chill 3 hours.
My Comments: Perfect balance between sweet & salty! Who doesn't love pretzels, chocolate and peanut butter!! The only thing I would do differently is DOUBLE the "Chocolate Layer" of this recipe... being the chocolate lover that I am, it just wasn't enough! If you decide to do this to just use the entire bag of chocolate chips and make sure you get a large container of heavy cream (enough for 3 cups).

1 comment:

  1. I cannot wait to try these two recipes! I am finding tons of cooking inspiration on your blog, thank you!!