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 MOUSSE WITH GINGERSNAP CRUST
Categories Egg Dessert Bake Freeze/Chill Thanksgiving Pumpkin Fall Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- Make crust:
- Preheat oven to 350°F.
- Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.
- Make filling:
- Sprinkle gelatin over bourbon in a small bowl and let soften.
- Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.
- Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
- Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.
- Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
- Before serving, run a thin knife around edge of pan and remove side.
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
CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST
Try this fluffy pumpkin pie once, and you may never go back to traditional. We whipped pumpkin puree with pudding and COOL WHIP for light-as-air texture.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare the crust:
- Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
- Prepare the pumpkin mousse filling:
- In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
- Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST
Categories Dairy Egg Ginger Dessert Bake Thanksgiving Pecan Brandy Pumpkin Gourmet Kidney Friendly Peanut Free
Yield One 9 inch pie
Number Of Ingredients 20
Steps:
- Make Crust:
- In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
- Make filling:
- In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
- In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
- Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
- In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
- Top each serving with whipped cream and garnish with nuts.
PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST
Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h30m
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
- Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
- Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
- Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
- Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
- Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.
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.
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.
PUMPKIN APPLE BUTTER PIE WITH GINGERSNAP CRUMBLE
My Mom likes dreaming up creative spins on traditional pie recipes, and this is one of her favorite inventions. I like the crunchy topping and sweet filling; it's the perfect holiday pie... or just an every day treat!
Provided by Caitlin at Food.com
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
- In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made).
- Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
- Sprinkle streusel topping over pie and bake an additional 15 minutes.
- Enjoy!
Nutrition Facts : Calories 434.3, Fat 23.8, SaturatedFat 11.4, Cholesterol 113.1, Sodium 369, Carbohydrate 51.5, Fiber 2.9, Sugar 31, Protein 5.4
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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- To make the crust, combine gingersnap crumbs and melted butter in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie plate.
- To make the pumpkin mousse, beat 1 1/4 cups heavy cream with an electric mixer until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese until light and fluffy. Stir in the brown sugar, pumpkin puree, vanilla and pumpkin pie spice until well combined.
- Fold the whipped cream into the pumpkin mixture. Spread pumpkin mousse evenly into the prepared crust. Cover and refrigerate until set, at least 6 hours, or overnight.
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