Grpas Pumpkin Pie With Whipped Cream Food

PUMPKIN PIE-SPICE WHIPPED CREAM

Steps:

• Using an electric mixer on medium-low speed or a whisk, beat cream, powdered sugar, ginger, nutmeg, salt, and 1/4 tsp. cinnamon in a large bowl until medium peaks form. Transfer whipped cream to a serving bowl and top with more cinnamon.
• Do Ahead
• Cream can be made 2 hours ahead; cover and chill.

PUMPKIN PIE WITH WHIPPED CREAM AND CINNAMON

Steps:

• For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
• Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
• Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
• For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

WHIPPED PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
• Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
• Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
• Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

PUMPKIN PIE WITH SPICED WHIPPED CREAM

Steps:

• Preheat oven to 400 degrees. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack.
• Reduce oven temperature to 350 degrees. Whisk pumpkin, sweetened condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla and allspice in large bowl to blend. Whisk in eggs. Pour into crust. Bake pie until filling is puffed around the sides and set in center, about 55 minutes. Cool pie on rack.
• Beat whipping cream, sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon ginger in bowl until peaks form. Serve pie with dollops of whipped cream.

PUMPKIN PIE WITH GINGER TOPPED WHIPPED CREAM

Steps:

• Preheat oven to 425 degrees.
• Roll out pie dough and line 2 large pie plates.
• Mix all filling ingredients (excluding whipped cream and candied ginger) with whisk.
• Pour into crust.
• Bake in preheated oven at 425°F for for 15 minutes.
• Lower temperature to 325°F and bake for 45 more minutes, or until set.
• Cool pies. Top with cream and sprinkle ginger over cream.

PUMPKIN WHIPPED CREAM

Steps:

• Chill mixing bowl and beaters in the freezer for 10 minutes.
• Beat cream with sugar until soft peaks form.
• Add vanilla, spices and pumpkin puree.
• Beat to stiff peaks, about 1 to 2 minutes longer.

PUMPKIN PIE WITH WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees.
• Whisk the eggs in a large bowl. Add cinnamon, ginger, nutmeg, cloves, allspice and salt and whisk well to blend evenly. Whisk in cream, brown sugar and granulated sugar.
• Strain the mixture through a strainer into a medium saucepan, pressing on the strainer with a spatula to push through any lumps of brown sugar.
• Add the pumpkin puree and whisk until the custard mixture is thoroughly blended.
• Cook over medium-low heat, stirring constantly and scraping all over the bottom of the pan to prevent the eggs from scrambling (about 7 minutes), until the mixture feels slightly thickened. Remove from heat.
• Scrape the hot custard into the pie shell and bake for 30-40 minutes, until the custard is set (looks firm). Transfer the pie to a rack to cool completely (about 2 hours).
• Meanwhile, place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce. Refrigerate.
• Once the pie is cool, top the pie generously with the white chocolate whipped cream.

GRPA'S PUMPKIN PIE WITH WHIPPED CREAM

Steps:

• 1. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
• 2. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well.
• 3. Pour into pastry-lined pie pan.
• 4. Bake at 400°F for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
• 5. Cool pie completely on wire rack. I used whipping cream on top.
• The middle didn't seem to set very well the first time I tried it, so I popped the second one in for about 20 minutes more and it turned out lovely! So test it with a toothpick.