PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING
Provided by Duff Goldman
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
- Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
- Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
- Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
- For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
- In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
- For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
- Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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
FROZEN PUMPKIN PIE
This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like.
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
- In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
- Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 57.6 g, Cholesterol 29.8 mg, Fat 18 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 374.2 mg, Sugar 46.9 g
FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST
make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.
Provided by Kittencalrecipezazz
Categories Pie
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
- Press firmly into bottom and up the sides of a 9-inch pie plate.
- Bake 375 degrees F for 4-5 minutes; cool completely before filling.
- For the pie; in a bowl combine the first 6 ingredients until blended.
- Fold in the soft ice cream until thoroughly combined.
- Spoon into prepared crust.
- Freeze 8 hours or overnight.
- Allow the pie to sit at room temperature for 8 minutes before slicing.
- Serve each piece topped with whipped cream.
PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST
This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!
Provided by Ppaperdoll
Categories Pie
Time 42m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
- For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
- In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
- Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
- Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
- Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
- Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.
FREEZER PUMPKIN PIE
This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie plate; bake at 450° for 5 minutes. Cool completely. , In a bowl, beat first 6 filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. If desired, top with whipped cream and additional crushed gingersnaps.
Nutrition Facts : Calories 371 calories, Fat 20g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST
Try this fluffy pumpkin pie once, and you may never go back to traditional. We whipped pumpkin puree with pudding and COOL WHIP for light-as-air texture.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare the crust:
- Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
- Prepare the pumpkin mousse filling:
- In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
- Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "freezer pumpkin pie with gingersnap crumb crust food"
BEST GINGERSNAP PUMPKIN PIE - FORK KNIFE SWOON
From forkknifeswoon.com
NO BAKE PUMPKIN PIE WITH GINGERSNAP CRUST [+ VIDEO]
From ohsweetbasil.com
PUMPKIN PIE WITH GINGERSNAP CRUST - CLOSET COOKING
From closetcooking.com
PUMPKIN PIE WITH GINGERSNAP CRUST - SOUTHERN FOOD AND …
From southernfoodandfun.com
GINGERSNAP CRUST PUMPKIN PIE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
FROZEN PUMPKIN PIE IN GINGERSNAP CRUST RECIPE
From cdkitchen.com
NO-BAKE PUMPKIN PIE WITH GINGERSNAP CRUST - READER'S …
From readersdigest.ca
FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST - WEBETUTORIAL
From webetutorial.com
Estimated Reading Time 1 min
PUMPKIN PIE WITH A GINGERSNAP CRUST - FLAVOR MOSAIC
From flavormosaic.com
PUMPKIN PIE GINGERSNAP CRUST - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
FROZEN PUMPKIN PIE IN GINGERSNAP CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
GINGERSNAP PIE CRUST RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
PUMPKIN PIE WITH GINGERSNAP CRUST AND CANDIED PEPITAS
From nattycakesbakes.com
FLUFFY PUMPKIN MOUSSE PIE RECIPE | COOKIES AND CUPS
From cookiesandcups.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
PUMPKIN SWIRL PIE WITH GINGERSNAP CRUST RECIPE | MYRECIPES
From myrecipes.com
FROZEN PUMPKIN ICE CREAM PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY NO-BAKE PUMPKIN PIE (GINGER SNAP CRUST) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
GLUTEN-FREE, VEGAN PUMPKIN “PIE” WITH GINGERSNAP CRUST
From theintolerantfoodie.com
PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM ... - FOOD …
From foodnetwork.ca
FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST RECIPE
From pinterest.com
PUMPKIN ICE CREAM PIE WITH GINGER SNAP CRUST - OH SWEET BASIL
From ohsweetbasil.com
FROZEN PUMPKIN PIE WITH COFFEE ICE CREAM | TASTES OF LIZZY T
From tastesoflizzyt.com
PUMPKIN GINGERSNAP PIE RECIPE - DELISH
From delish.com
PUMPKIN PIE WITH GINGERSNAP CRUST – YONANAS
From yonanas.com
PUMPKIN PIE GINGERSNAP CRUST - RECIPES | COOKS.COM
From cooks.com
GLUTEN FREE PUMPKIN PIE WITH GINGERSNAP CRUST - NATALIE WAY BAKES
From nataliewaybakes.com
PUMPKIN PIE WITH GINGERSNAP CRUST RECIPE | ALTON BROWN
From altonbrown.com
CREAM CHEESE PUMPKIN PIE & GINGERSNAP CRUST - BESSIE BAKES
From bessiebakes.com
HEALTHY & HOMEMADE NO-BAKE PUMPKIN PIE WITH A GINGERSNAP …
From botanyculture.com
FROZEN PUMPKIN PIE WITH GINGERSNAP CRUST - KEY LIME LEXI
From keylimelexi.com
SIMPLE PUMPKIN CHOCOLATE PIE WITH GINGERSNAP CRUST
From homebodyeats.com
PUMPKIN PIE WITH GINGERSNAP COOKIE CRUST - LEMON THYME AND …
From lemonthymeandginger.com
A DELICIOUS PUMPKIN PIE WITH GINGERSNAP CRUST RECIPE FOR THIS …
From globein.com
FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST - SIDE DISH …
From fooddiez.com
PUMPKIN ICE CREAM GINGERSNAP PIE RECIPE - FOOD NEWS
From foodnewsnews.com
FLORA'S RECIPE HIDEOUT: PUMPKIN PIE WITH GINGERSNAP CRUST
From floras-hideout.com
STUPID-EASY RECIPE FOR FROZEN GINGERSNAP PUMPKIN PIE (#1 TOP …
From food.amerikanki.com
FROZEN PUMPKIN PIE WITH GINGERSNAP CRUST - ACERTAINAGE
From womenbeyondacertainage.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love