Graham Cookie Pumpkin Pie Food

GRAHAM COOKIE PUMPKIN PIE

Steps:

• Preheat the oven to 350°F / 180°C.Place the pumpkin and water in a saucepan. Cover and simmer for approximately 20 min. until the flesh comes apart easily.Remove the cover and continue cooking until the liquid has evaporated. Puree the pumpkin in the food processor.In a bowl, mix the brown sugar, molasses, butter, cinnamon, nutmeg, cornstarch, eggs and cream. Incorporate into the pumpkin puree and mix well.Pour the mixture into the pie crust and bake for approximately 30 min. or until golden brown.

PUMPKIN BARS WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cracker crumbs and sugar for crust together in a bowl. Stir in melted butter until combined. Pat into the bottom of a 9x13-inch baking dish.
• Combine cream cheese, sugar, and eggs for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Pour over crust.
• Bake in the preheated oven until filling is set and no longer jiggles, about 20 minutes. Remove from the oven and let cool, about 30 minutes.
• While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until thick, about 5 minutes. Remove from the heat.
• Pour water into a small saucepan over low heat. Sprinkle gelatin over top and stir until just dissolved. Stir into the pumpkin mixture and set aside to cool.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff and glassy. Fold into the pumpkin mixture. Pour over the cooled cream cheese layer and chill in the refrigerator until firm, about 2 hours. Cut into 24 bars.

NO BAKE PUMPKIN PIE I

Steps:

• In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
• Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.