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
FOXY MINI GINGERSNAP PUMPKIN PIES
Thanksgiving wouldn't be complete without pumpkin pie! These adorably delicious mini pies are the perfect festive dessert for friends and family. The gingersnap crust is buttery, spicy, and full of flavor (thanks to double ginger), and the filling is creamy, spicy and sweet. Topped with cinnamon whipped cream to create cute sleepy foxes your guests are sure to ask for seconds!
Provided by luxeandthelady
Categories Dessert
Time 1h35m
Yield 5 5 inch Pumpkin Pies, 5 serving(s)
Number Of Ingredients 32
Steps:
- Before you begin you will need: 5 5inch tart or pie tins, food safe brush, parchment paper, wax paper, toothpicks, 2 inch leaf or fall design cookie/pie stamps, sharp kitchen knife, 1 piece card stock paper, piping bag fitted with standard coupler, small round piping tips (I used #2 & 10). The cookies and pie filling can be made the day before baking the pies for best results.
- Place 1/4 cup of the all purpose flour and the crystallized ginger in either a food processor or blender, and process until the ginger is finely chopped. Transfer the flour/ginger mixture to a medium size mixing bowl, and whisk together with the rest of the flour, salt, baking soda, and spices. Set aside.
- In a large mixing bowl beat together the butter and sugars until light and fluffy. Beat in the egg and molasses.
- Slowly stir the dry ingredients into the wet just until combined (being careful not to overmix).
- Divide the dough into 2 disks, and wrap each in plastic wrap. Refrigerate for at least an hour.
- Once the dough is properly chilled, preheat the oven to 35o degrees. Roll 1 disk out to 1/8 inch thick between 2 pieces of parchment paper. Use the cookie stamps to cut out as many shapes as you can. You may need to dip the stamps into a little flour every so often to keep them from sticking to the dough. Transfer the cutouts to a parchment lined baking sheet, placing them about 2 inches apart. Transfer the baking sheet to the freezer for 10 minutes.
- In a small bowl stir together the honey and water. Use a food safe brush to brush the honey onto the top of each cookie and sprinkle with sugar. Bake for 8-10 minutes or until the edges are lightly browned.
- Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack to cool completely. You can continue to roll out the extra dough scraps, between the parchment paper, and cut them out until all of the first disk of dough is used up. Just make sure to chill and sprinkle with sugar before baking, as you did with the first batch.
- Roll out the second disk of dough just like the first. Cut two elongated triangles, for ears, out of the card stock paper, and place them on top of the dough. Use the knife to carefully cut 5 sets of ears out of the dough. Transfer to a parchment lined baking sheet. Cut shapes out of the rest of the dough. Chill and bake as you did previously.
- To make the pie filling, in a medium mixing bowl whisk together the spices, salt, and sugar. In a small mixing bowl beat tougher the pumpkin, eggs, and cream. Stir the wet ingredients into the dry. Cover and refrigerate.
- Once the cookies are fully cooled it's time to make the crust! Preheat the oven to 350 degrees. Transfer about 35-40 cookies to a food processor, and process until you have a sand like texture. Place the crumbs in a medium bow, and stir them together with the melted butter.
- Divide the crust evenly among the pie tins (about 4-5 tablespoons each), and firmly press the crust into the bottom and up the sides of each. Transfer the pie tins to a baking sheet, and bake for 5-8 minutes or just until they begin to brown.
- Allow the pie crusts to cool for at least 15 minutes before adding the filling. Bake for 25-30 minutes, or until the sides of the pie are set and the filling is still slightly jiggly.
- Transfer the pies to a cooling rack to cool for 2 hours, then transfer to the refrigerator to cool for 1 more hour.
- While the pies are chilling we can prep the decorations starting with the cinnamon whipped cream. Place a mixing bowl and whisk attachment into the freezer for 15 minutes.
- Add cold cream, sugar, vanilla, and cinnamon to the chilled bowl and beat starting on low speed and slowly working your way up to high until stiff peeks form (about 5-7 minutes). Cover and transfer to the refrigerator.
- To make the chocolate details, place the chocolate chips and coconut oil in a heatproof bowl and microwave in 30 second intervals (at 50% power), stirring between each interval, until smooth and melted.
- Use a toothpick dipped into the melted chocolate to draw the sleepy eyes and oval noses onto wax paper. You can also draw the face design first and place the drawing under the wax paper as a guide. Allow to set.
- Decorate just before serving. Transfer the whipped cream to a piping bag fitted with your larger round tip (I used the #10 for this). Use a toothpick to draw where you want to pipe the whipped cream onto each pie. Fill in the areas, and use the back of a spoon to slightly smooth out the whipped cream. Change out the piping tip to the smaller size (I used #2), and press and release on the sides of each cheek to create the whiskers.
- Add the chocolate pieces, cookies ears, and any other cookies for decorations that you would like to each pie. I used a star tip to create some whipped cream swirls, and then topped with the leaf and pumpkin cookies. Enjoy! The pies will keep for 3-4 days covered and refrigerated, and for 1 month frozen. There will be extra cookies, I like to serve the pies along with a plate full of the cookies to enjoy with coffee. You can also freeze them to eat later.
Nutrition Facts : Calories 1527.8, Fat 78.3, SaturatedFat 44.6, Cholesterol 311.2, Sodium 1552.1, Carbohydrate 195.8, Fiber 5.5, Sugar 94.3, Protein 17.5
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM
I've been baking pumpkin pies for years and I'm always looking for new ways to spice up my recipe. The addition of gingersnap cookies gives pumpkin a little kick and the just-ripe banana lends extra sweetness. PS: don't scrimp on the ginger whipped cream; it brings everything together for a double hit of gingery goodness.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
- Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
- For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
- For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
- Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
- Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.
MINI PUMPKIN PIES
This is a recipe using doTERRA essential oils. I've never baked with essential oils but the mini pie picture looked so delicious, I'm copying here to try later. The recipe is on their facebook website (http://doterrablog.com/essential-recipe-pumpkin-pie/). This recipe makes makes enough filling for 12 mini pies or 1 medium sized pie.
Provided by marisk
Categories Dessert
Time 55m
Yield 12 mini pies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after it's cooked.
- In a blender or food processor, blend all ingredients until smooth.
- Evenly divide the pie filling into pie crust.
- Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
- Let sit for 10 minutes or until cool. Gently remove from pan and refrigerate.
- Enjoy!
Nutrition Facts : Calories 134, Fat 6.7, SaturatedFat 2.2, Cholesterol 19.4, Sodium 107.7, Carbohydrate 14.9, Fiber 0.7, Sugar 6.5, Protein 2.5
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
The fantastic flavor from this pie comes from butterscotch pudding and canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust., In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 429 calories, Fat 18g fat (11g saturated fat), Cholesterol 34mg cholesterol, Sodium 746mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
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