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
PUMPKIN-GINGERSNAP PIE
Steps:
- In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
- Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.
- Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan. Fill right away or chill up to 2 hours.
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.
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
LAYERED PUMPKIN-GINGERSNAP DESSERT
Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes vanilla pudding, pumpkin and COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
- Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
- Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.7937 g, Sugar 0 g, Protein 2 g
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.
GINGERSNAP PUMPKIN ICE CREAM PIE
Make and share this Gingersnap Pumpkin Ice Cream Pie recipe from Food.com.
Provided by HokiesMom
Categories Pie
Time 23m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- For Crust:.
- Mix together the crust ingredients and press into a 9-inch pie pan.
- Bake crust at 375°F for 8 minutes.
- Cool completely.
- For filling:.
- Soften ice cream in a large bowl.
- Mix the remaining filling ingredients in with the ice cream.
- For pie:.
- Pour the pie filling ingredients into the cooled crust.
- Place in freezer until set before serving.
PUMPKIN GINGERSNAP ICE CREAM PIE
My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.
Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
GINGERSNAP PUMPKIN TRIFLE
This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping.
Provided by Julie G
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
- Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
- Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
- Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
- Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
- Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 33.5 g, Cholesterol 28.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 21.2 g
More about "ginger snap pumpkin pie with ginger cream food"
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM - FOOD …
From foodnetwork.co.uk
Cuisine AmericanServings 8
BEST GINGER SNAP PUMPKIN PIE WITH GINGER CREAM RECIPES ...
From foodnetwork.ca
3.2/5 (46)Total Time 1 hr 20 minsServings 8-12
PUMPKIN ICE CREAM PIE WITH GINGER SNAP CRUST | BEST ...
From finecookingrecipes.com
PECAN GINGERSNAP PUMPKIN PIE RECIPE - MAKEBETTERFOOD.COM
From makebetterfood.com
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM | RECIPE ...
From pinterest.com
BEST GINGERSNAP PUMPKIN PIE - FORK KNIFE SWOON
From forkknifeswoon.com
PUMPKIN PIE WITH GINGER SNAP CRUST – BELOVED RECIPE BOX
From belovedrecipebox.com
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM – RECIPES NETWORK
From recipenet.org
PUMPKIN GINGERSNAP ICE CREAM RECIPES
From tfrecipes.com
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM | DELICIOUS RECIPES
From recipesandhealth.wordpress.com
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM RECIPES | FOOD ...
From pinterest.ca
PUMPKIN ICE CREAM PIE WITH GINGER SNAP CRUST - OH SWEET BASIL
From ohsweetbasil.com
FROZEN PUMPKIN ICE CREAM PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
STUPID-EASY RECIPE FOR FROZEN GINGERSNAP PUMPKIN PIE (#1 ...
From food.amerikanki.com
PUMPKIN ICE CREAM GINGERSNAP PIE RECIPE - FOOD NEWS
From foodnewsnews.com
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM RECIPE | FOOD ...
From crecipe.com
PUMPKIN PIE WITH GINGER SNAP CRUST AND SORGHUM WHIPPED CREAM
From browniebites.net
GINGERSNAP PUMPKIN ICE CREAM PIE RECIPE - FOOD NEWS
From foodnewsnews.com
GINGERSNAP PUMPKIN CREAM PIE - MY STAINED APRON
From mystainedapron.com
PUMPKIN ICE CREAM WITH GINGERSNAP COOKIES - EAZY PEAZY ...
From eazypeazydesserts.com
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM RECIPES
From tfrecipes.com
PUMPKIN CREAM AND GINGER SNAP MOCKTAIL - GREAT TASTE BUDS
From greattastebuds.wordpress.com
PUMPKIN GINGERSNAP PIE RECIPE - RECIPES.NET
From recipes.net
BEST PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM ...
From foodnetwork.ca
PUMPKIN ICE CREAM PIE WITH GINGERSNAP CRUST | WISHES AND ...
From wishesndishes.com
TOP 20 BUTTER, CANNED PUMPKIN, PUMPKIN PIE SPICE & COOKIES ...
From supercook.com
GINGERSNAP PUMPKIN PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY AND DELICIOUS GINGERSNAP PIE CRUST RECIPE
From thespruceeats.com
10 BEST PIES WITH GINGERSNAP CRUST RECIPES - YUMMLY
From yummly.com
GINGERSNAP CREAM CHEESE PUMPKIN PIE WITH MILE HIGH WHIPPED ...
From sweetrecipeas.com
GINGERSNAP PUMPKIN PUDDING - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GINGERSNAP CRUST PUMPKIN PIE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
GINGERSNAP PUMPKIN CREAM PECAN PIE - FARM FLAVOR RECIPE
From farmflavor.com
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM RECIPE
From crecipe.com
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM : RECIPES ...
From cookingchanneltv.com
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM
From foodnetwork.co.uk
GINGER SNAP PUMPKIN PIE BARS – THE SEASONED PANTRY
From coastalgoods.com
TOP 20 FLOUR, GINGER POWDER, PUMPKIN & WHIPPED CREAM ...
From supercook.com
PUMPKIN ICE CREAM GINGERSNAP PIE RECIPE | MYRECIPES
From myrecipes.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