PUMPKIN TART WITH GINGERSNAP CRUST
Make and share this pumpkin tart with gingersnap crust recipe from Food.com.
Provided by crazymom
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
- Add an additional tablespoon of melted butter if necessary.
- Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
- Bake about 7 minutes, or until set.
- Remove from oven.
- To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
- Set the ginger juice aside and discard the pulp.
- In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
- Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
- Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
- Pour the filling into the tart pans and return them to the oven.
- Bake for 25 to 30 minutes, or until the center is just firm to the touch.
- Cool to room temperature, then chill for up to 2 hours or overnight before serving.
PUMPKIN FLAN WITH GINGERSNAP CRUST
Steps:
- To prepare the flan, bring a saucepan of water to a boil. Add the calabaza and cook until tender, about 30 minutes. Drain the calabaza and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and purée until smooth. Set aside.
- Preheat the oven to 375°F.
- To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes. Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds. Pour the reserved flan mixture on top of the caramel and place in a water bath. Bake for 15 minutes.
- Reduce the oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove from the oven and let cool completely.
- To prepare the crust, place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.
- To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.
PUMPKIN PIE
Try Alton Brown's classic Pumpkin Pie recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 3h50m
Yield 1 9-inch pie or 5 5-inch mini-pies
Number Of Ingredients 14
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.
PUMPKIN-GRAND MARNIER TART WITH GINGERSNAP CRUST
A rich, fancy twist on pumpkin pie. From the Seattle Times newspaper. Don't let the number of steps put you off. It is really quite easy. Prep time does not include chilling time.
Provided by Outta Here
Categories Tarts
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- CRUST:.
- Spray a 10-inch tart pan with nonstick cooking spray and set aside.
- Preheat oven to 325ºF.
- Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
- Transfer to the tart pan, spreading over the bottom.
- Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
- Remove from the oven and cool on a rack.
- FILLING:.
- Put eggs into a large bowl and whisk lightly.
- Slowly whisk in pumpkin and milk.
- Stir in the sugars and spices, salt, orange peel and Grand Marnier.
- Pour into cooled crust.
- Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
- Remove from oven and cool on rack. Then cover lightly and refrigerate.
- Just before serving, make topping.
- Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
- Serve wedges of tart with a dollop of cream on top.
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 DESSERT
I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.-Sue Mackey, Galesburg, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.
Nutrition Facts :
PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST
The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.
Nutrition Facts : Calories 516 calories, Fat 32g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 4g fiber), Protein 7g protein.
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.
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- First, melt your butter in a small pan over medium heat. Now, this is the extra special secret trick that's going to take this crust from "good" to "I have to change my pants now, excuse me." Let the butter melt, and then keep cooking it until it starts to turn brown. If it smells kind of nutty, it's ready, and it'll make your crust taste nutty and awesome too.
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