Pumpkin Flan With Gingersnap Crust Recipes

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THE BEST GINGERSNAP PUMPKIN PIE



The Best Gingersnap Pumpkin Pie image

A silky smooth, boldly spiced, and super flavorful pumpkin filling and sweet and spicy gingersnap cookie crust combine to make this gingersnap pumpkin pie recipe the very best. It's sure to become a holiday favorite for your family too!

Provided by Laura Bolton

Categories     Baking

Time 1h30m

Number Of Ingredients 16

2 - 2-1/2 cups gingersnap cookie crumbs ¹
2 Tbsp (26g) light brown sugar, packed
1 tsp ground ginger
1 tsp ground cinnamon
1/2 cup (113g or 1 stick) unsalted butter, melted ¹
1 (15 oz) can pure pumpkin puree
2/3 cup (66g) granulated sugar
2 Tbsp (26g) light brown sugar, packed
2 tsp fresh minced ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp fine sea salt
1 (14 oz) can sweetened condensed milk
2 large eggs
1 large egg yolk
1/2 tsp pure vanilla extract

Steps:

  • Preheat the oven to 350℉. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb.
  • Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter ¹ and pulse until combined.
  • Spoon the crumbs into a ungreased 9-inch pie pan, or two 7-1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.
  • Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
  • Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.
  • Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition.
  • Stir in the vanilla. Pour the filling into the pie shell(s).
  • for 30 minutes at 350℉, until the edges of the filling are just starting to set.
  • Turn the oven down to 325℉, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks - that's okay, it will settle as it cools.
  • Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat.
  • Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but the pie can be made in advance and will keep for 2-3 days in the refrigerator. Enjoy!!

PUMPKIN FLAN WITH GINGERSNAP CRUST



Pumpkin Flan With Gingersnap Crust image

I adjusted this recipe (found in the Chicago Tribune). The original recipe called for cooking a small pumpkin. Unfortunately, I had to subsitute a plain graham cracker crust (with gingersnap spices added) when I made it because I couldn't find any gingersnaps at the store. This could easily be made without a crust too. Everyone enjoyed this and said that it wasn't overly sweet. I'm posting it for future use.

Provided by Chicagopm

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
8 eggs
1 cup sugar
3 tablespoons sugar
1 (16 ounce) box gingersnap cookies
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.
  • Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
  • Immediately pour melted sugar into a 9 x 5 inch loaf pan.
  • Pour pumpkin mixture into pan on top of the caramel.
  • Place loaf pan in a deep baking dish partially filled with hot water.
  • Bake until flan is set, (about 50 minutes) or until knife comes out clean.
  • Remove from oven and cool completely on a wire rack.
  • Combine cookies and melted butter in a food processor until well blended.
  • Pack the cookie mixture on top of the cooled flan.
  • Refrigerate at least 8 hours.
  • Run a small knife along the edges of the mold to loosen; invert onto a serving plate.

Nutrition Facts : Calories 758.2, Fat 29.7, SaturatedFat 14.9, Cholesterol 271.2, Sodium 634.1, Carbohydrate 108.8, Fiber 1.5, Sugar 69.2, Protein 17

PUMPKIN FLAN WITH GINGERSNAP CRUST



Pumpkin Flan with Gingersnap Crust image

Provided by Douglas Rodriguez

Categories     Food Processor     Dairy     Vegetable     Dessert     Bake     Pumpkin     Spring

Yield Makes 6 servings

Number Of Ingredients 11

Flan
8 ounces calabaza or pumpkin, peeled, seeded, and cut into 1/2-inch dice
1 can (14 1/2 ounces) condensed milk
1 can (12 ounces) evaporated milk
8 eggs
3 tablespoons sugar
Caramel
1 cup sugar
Crust
1 pound gingersnap cookies
1/2 cup melted butter

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



pumpkin tart with gingersnap crust image

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

4 cups finely crushed gingersnaps
1/2 cup unsalted butter, melted
1 tablespoon grated fresh ginger
1 lb cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
1 pinch ground allspice
1 pinch ground cloves
1/4 teaspoon salt
3/4 cup pumpkin puree (fresh or canned)
2 large eggs

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.

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

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

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

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 CHIFFON PIE WITH GINGERSNAP PECAN CRUST



Pumpkin Chiffon Pie with Gingersnap Pecan Crust image

Categories     Dairy     Egg     Ginger     Dessert     Bake     Thanksgiving     Pecan     Brandy     Pumpkin     Gourmet     Kidney Friendly     Peanut Free

Yield One 9 inch pie

Number Of Ingredients 20

For Crust
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
For filling
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Accompaniment: whipped cream
Garnish: chopped toasted pecans
Preheat oven to 350°F.

Steps:

  • Make Crust:
  • In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
  • Make filling:
  • In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
  • In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
  • Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
  • In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
  • Top each serving with whipped cream and garnish with nuts.

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