Pumpkin Premiers

Pumpkin Premiers

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Ingredients

  • 1 C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp salt
  • 3/8 C milk
  • ¾ tsp lemon juice
  • 2 large eggs
  • ¾ C Pioneer® Sugar
  • 3/8 C Pioneer® Golden Light Brown Sugar, firmly packed
  • ¼ C coconut oil
  • ¾ C pumpkin puree
  • ¾ C carrots, grated
  • ½ C walnuts, chopped

Pumpkin Mousse Ingredients:

  • 1 ½ tsp gelatin
  • 2 T water
  • ½ C half and half
  • 1 ¼ C Pioneer® Golden Light Brown Sugar
  • 15 oz. pumpkin puree
  • Pinch of salt
  • 1 ½ tsp pumpkin pie spice
  • 4 egg yolks
  • 1 C heavy cream

Glaze Ingredients:

  • 6 oz. cream cheese, room temperature
  • ½ C Pioneer® Confectioners Powdered Sugar
  • ½ C half and half
  • 1/8 tsp vanilla
  • 1 ½ oz. white chocolate, melted

Directions

  1. Preheat oven to 350° F. Grease and flour two 9-inch round cake pans.
  2. Place flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine.
  3. Place milk and lemon juice in a small bowl and whisk.
  4. Beat eggs, Pioneer® sugars, coconut oil, milk mixture and pumpkin puree in the large bowl of a stand mixer. Slowly add the dry ingredients until mixed. Stir in the carrots and walnuts by hand until evenly mixed in. Pour batter into the pans evenly.
  5. Bake 30 to 35 minutes until a wooden toothpick stuck in the middle comes out clean; set aside to cool. Once cooled cut cake into 2 ½-inch layers then use a 2 ¾-inch biscuit cutter and cut rounds. Set aside for assembly.

Mousse Directions:

  1. Bloom gelatin in the water until soft.
  2. In a medium sauce pan, heat the half and half, Pioneer® Golden Light Brown Sugar, pumpkin puree, salt and spice until hot.
  3. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg; mix. Add back into the sauce pan and stir well; heat to 185°. Remove from heat and add softened gelatin. Put mixture in a bowl and chill to 70° in the refrigerator.
  4. Whip cream to stiff peaks and fold into the pumpkin mixture. Spoon mousse carefully into 2 ¾-inch dome silicone molds and fill to within ¼-inch of the top. Place a cake round on top of the mousse and carefully make sure it is seated flat. You should have enough to fill 14 molds. Place in freezer overnight.

Glaze Directions:

  1. Beat the cream cheese until very smooth, add the Pioneer® Confectioners Powdered Sugar and mix until very smooth. Add the half and half a little at a time. Mix well after each addition then add the vanilla. Add white chocolate. This should give you a pourable consistency.
  2. Place a cooling rack on a sheet pan then unmold your frozen premiers and place cake side down on the rack. Pour the glaze over the premiers to cover entire surface evenly. Sprinkle pumpkin pie spice for decoration and place in refrigerator until thawed. Serve chilled.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.