PUMPKIN SPICE CUSTARD
We love this traditional Crock-Pot pumpkin spice custard. The added espresso powder gives it a latte effect! —Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 6h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack., Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish; set aside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the baking dish onto foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top with crushed gingersnap cookies and, if desired, whipped cream.
Nutrition Facts : Calories 280 calories, Fat 6g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 381mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 3g fiber), Protein 7g protein.
TOFU PUMPKIN CUSTARD WITH GINGERSNAP CRUMBLE
Make and share this Tofu Pumpkin Custard with Gingersnap Crumble recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray six 6-ounce ramekins with nonstick vegetable spray.
- To make the gingersnap topping: In a small bowl, stir together the gingersnap crumbs and sugar.
- Using a grater, shred the light butter and add it to the gingersnap mixture.
- With a pastry blender or two knives, cut in the light butter until the mixture resembles coarse crumbs.
- Set aside.
- To Make the Custards-------------.
- In a food processor or blender, purée the tofu until smooth.
- Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves.
- Purée until blended.
- Add the egg whites and mix just until blended (do not overmix).
- Divide the pumpkin mixture among the six custard cups.
- Bake for 20 minutes.
- Remove the custard cups from the oven and sprinkle the gingersnap topping over the pumpkin mixture.
- Return to the oven and bake an additional 20 minutes, until the edges of the custard separate from the cups.
Nutrition Facts : Calories 166, Fat 1.1, SaturatedFat 0.3, Sodium 99.5, Carbohydrate 37.3, Fiber 1, Sugar 27.4, Protein 3.1
GINGERSNAP-PUMPKIN DESSERT
I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 4g fiber), Protein 6g protein.
PUMPKIN TOFU PIE (OR PUMPKIN TOFU CUSTARDS)
I love this recipe because no one has a clue it has tofu in it. It was in an old American Heart Association cookbook.
Provided by TigerJo
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350°F Combine all other ingredients in a blender or food processor, blend until very smooth.
- Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
- Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
- VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.
PUMPKIN APPLE BUTTER PIE WITH GINGERSNAP CRUMBLE
My Mom likes dreaming up creative spins on traditional pie recipes, and this is one of her favorite inventions. I like the crunchy topping and sweet filling; it's the perfect holiday pie... or just an every day treat!
Provided by Caitlin at Food.com
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
- In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made).
- Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
- Sprinkle streusel topping over pie and bake an additional 15 minutes.
- Enjoy!
Nutrition Facts : Calories 434.3, Fat 23.8, SaturatedFat 11.4, Cholesterol 113.1, Sodium 369, Carbohydrate 51.5, Fiber 2.9, Sugar 31, Protein 5.4
PUMPKIN GINGERSNAP DESSERT
I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.-Sue Mackey, Galesburg, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.
Nutrition Facts :
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
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