Paradise Pumpkin Pie Food

PARADISE PUMPKIN PIE

Steps:

• 1. Heat oven to 350...Combine softened cream cheese, sugar & vanilla, mixing until well blended. add egg; mix well. Spread onto bottom of pie crust.
• 2. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture.
• 3. Bake @ 350, one hour or until done.

PARADISE PUMPKIN PIE WITH CREAM CHEESE

Steps:

• Heat oven to 350°F.
• Prepare crust in 9-inch pie plate as directed on package for one crust filled pie.
• Beat cream cheese, 1/4 cup sugar and vanilla with mixer until blended. Add 1 egg; mix well. Pour into crust.
• Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
• Bake 1 hour 5 min. or until center is set. Cool completely.

PARADISE PUMPKIN PIE

Steps:

• Beat cream cheese until smooth.
• Add sugar and vanilla; mix well.
• Add egg, beat until smooth.
• Spread over bottom of pie shell; chill 30 minutes.
• Beat filling ingredients until smooth.
• Carefully pour over cream cheese layer.
• Cover edge of pie with foil to prevent crust from over-browning.
• Bake at 350 degrees for 30 minutes.
• Remove foil; bake 25 minutes longer.
• Meanwhile, mix flour, brown sugar and margarine until crumbly.
• Mix in pecans.
• Sprinkle over pie.
• Bake 10-15 minutes more or until knife inserted near center comes out clean.

PARADISE PUMPKIN PIE

Steps:

• In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

PARADISE PUMPKIN PIE

Steps:

• Preheat oven to 350°F.
• Combine cream cheese, sugar, vanilla, egg.
• Pour into pastry shell.
• Refrigerate at least 1/2 hour, or until cheesecake is firm. It has to be firm before you spoon on the pumpkin mixture.
• Combine remaining ingredients except for syrup and nuts.
• Spoon carefully over cream cheese mixture.
• Bake 65-70 minutes -- when cool, brush with maple syrup and decorate with walnuts or pecans.

PUMPKIN PIE

Steps:

• Heat the oven to 350 degrees F.
• For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
• Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
• For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
• Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
• For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
• Heat the oven to 400 degrees F.
• Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
• Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
• Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

PARADISE PIE

Steps:

• • Pie crust: Make as you would for any single crust pie adding sugar and chips into flour mixture before adding water. Continue as if you were going to roll it once it's ready go to next step.
• Dump into pie pan and with fork or damp fingers (fingers work best) press evenly into pan.
• Prick with fork all over.
• Bake at 425° till lightly golden and done.
• Cool completely.
• • Filling: In medium sauce pan over medium heat, combine chocolate, cream and marshmallows. Stir constantly until melted and well blended.
• Be careful not to scorch--turn down heat once it starts to melt.
• Cool completely.
• When cool, fold in Cool Whip and pour into cooled pie shell. Refrigerate at least 3 hours (overnight is best).
• To serve, top with more Cool Whip.