CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Provided by Anna Stockwell
Categories Chocolate Dessert Thanksgiving Kid-Friendly Pecan Seed Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 18
Steps:
- Make the crust:
- Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
- Make the filling:
- Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
- Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
- Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
- Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
- Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
- Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
- Do Ahead
- Pie can be made 1 day ahead; store at room temperature.
CHOCOLATE PUMPKIN PECAN PIE
This pie has a bottom layer of chocolate, a middle layer of pumpkin, and is topped with pecan pie. A beautiful pie to serve during holidays or to company any time of the year.
Provided by Yoly
Categories Desserts Pies Pecan Pie Recipes
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
- Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
- Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
- Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
- Bake in the preheated oven until pie is set, 55 to 65 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 42.8 g, Cholesterol 77.5 mg, Fat 20.5 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 437.7 mg, Sugar 24.7 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 CHIFFON PIE WITH GINGERSNAP PECAN CRUST
Categories Dairy Egg Ginger Dessert Bake Thanksgiving Pecan Brandy Pumpkin Gourmet Kidney Friendly Peanut Free
Yield One 9 inch pie
Number Of Ingredients 20
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.
GINGERSNAP PECAN PIE CRUST
Great flavor addition to pies such as custard, sweet potato, yam, pumpkin or carrot. Not a flaky crust, this turns out more crisp the first day of serving and softens as time allows. I've paired this recipe with my Sweet Carrot Pecan Pie and had very delicious results-- Enjoy!
Provided by Pamela Jarvinen
Categories Pies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350°F
- 2. Butter the bottom of 9" pie plate. Lightly sprinkle flour in bottom of pie plate and shake around the sides until the plate is very lightly coated. Shake out any loose flour.
- 3. Place gingersnap cookies into a ziploc bag and using a rolling pin, crush cookies until they are a fine crumb consistency.
- 4. In a medium bowl, combine the Gingersnap cookie crumbs with your finely chopped pecans and sugar, stirring with a spoon until they appear blended evenly. Melt remaining unused butter. Combine with pecan/ gingersnap mixture.
- 5. Pour pie crust mixture into pie plate. Using a metal measuring cups or fingers press crumbs to form along the top rim, sides and bottom of the pie plate evenly.
- 6. If using for pies that will be baked, place crust in preheated oven for 6 minutes, followed by adding your pie filling and baking further. If used for pies that are not baked additionally, you will want to bake the crust for approximately 15 minutes or until browned lightly to preference.
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