GINGERSNAP PUMPKIN PIE
A spicy version of the all time favorite pumpkin pie.
Provided by Deanna
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
- Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
- Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g
PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST
The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.
Nutrition Facts : Calories 516 calories, Fat 32g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 4g fiber), Protein 7g protein.
PUMPKIN FLAN WITH GINGERSNAP CRUST
Steps:
- To prepare the flan, bring a saucepan of water to a boil. Add the calabaza and cook until tender, about 30 minutes. Drain the calabaza and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and purée until smooth. Set aside.
- Preheat the oven to 375°F.
- To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes. Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds. Pour the reserved flan mixture on top of the caramel and place in a water bath. Bake for 15 minutes.
- Reduce the oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove from the oven and let cool completely.
- To prepare the crust, place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.
- To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.
PUMPKIN TART WITH GINGERSNAP CRUST
Make and share this pumpkin tart with gingersnap crust recipe from Food.com.
Provided by crazymom
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
- Add an additional tablespoon of melted butter if necessary.
- Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
- Bake about 7 minutes, or until set.
- Remove from oven.
- To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
- Set the ginger juice aside and discard the pulp.
- In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
- Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
- Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
- Pour the filling into the tart pans and return them to the oven.
- Bake for 25 to 30 minutes, or until the center is just firm to the touch.
- Cool to room temperature, then chill for up to 2 hours or overnight before serving.
PUMPKIN-GRAND MARNIER TART WITH GINGERSNAP CRUST
A rich, fancy twist on pumpkin pie. From the Seattle Times newspaper. Don't let the number of steps put you off. It is really quite easy. Prep time does not include chilling time.
Provided by Outta Here
Categories Tarts
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- CRUST:.
- Spray a 10-inch tart pan with nonstick cooking spray and set aside.
- Preheat oven to 325ºF.
- Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
- Transfer to the tart pan, spreading over the bottom.
- Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
- Remove from the oven and cool on a rack.
- FILLING:.
- Put eggs into a large bowl and whisk lightly.
- Slowly whisk in pumpkin and milk.
- Stir in the sugars and spices, salt, orange peel and Grand Marnier.
- Pour into cooled crust.
- Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
- Remove from oven and cool on rack. Then cover lightly and refrigerate.
- Just before serving, make topping.
- Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
- Serve wedges of tart with a dollop of cream on top.
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