PUMPKIN STICKY TOFFEE PUDDING // SPONSORED BY FOOD NETWORK & KOHLS

It’s almost Thanksgiving and that means time spent with the family, cozy fall weather, and my ultimate favorite festive holiday desserts. I was so excited when Food Network asked me to share one of my favorite recipes – Pumpkin Sticky Toffee Pudding. It’s so easy to make (made here using a Textured Fluted Cake Pan from Kohls) and is a crowd pleaser at every festive fette.

TOFFEE SAUCE

2 1/2 cups heavy cream

1 stick (4 ounces) unsalted butter

1/2 cup maple syrup

1 cup granulated sugar

 

CAKE

6 ounces pitted fresh dates, preferably Medjool

3/4 cup pumpkin puree

3/4 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Pinch of salt

4 tablespoons unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

Vanilla ice cream or lightly sweetened whipped cream, for serving

Note: If not using fresh dates, soak the dates in room temp water overnight.

 

In a medium saucepan, combine 1 1/4 cups of the cream with the butter, maple syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl.

Place the dates and pumpkin puree to a food processor and puree until very smooth. Add a tablespoon or two of water if needed to help blend.

Preheat the oven to 350°. Lightly butter and flour a bundt pan. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date-pumpkin puree. At low speed, beat in the dry ingredients. Spoon the batter into the bundt pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly

Unmold the cake and invert it onto a serving dish. Drizzle the toffee sauce over the cake.  Serve with vanilla ice cream or whipped cream.