Pumpkin Pie Spectacular Food

PUMPKIN PIE SPECTACULAR

Steps:

• Preheat oven to 350 degrees. Fit one piecrust into a 9-inch deep dish pie plate according to package directions; fold edges under and crimp.
• Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
• Bake at 350 degrees for 10 minutes. Let cool completely on wire rack, about 30 minutes.
• Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil lined baking sheet.
• Bake at 350 degrees for 30 minutes.
• Meanwhile make a pecan streusel by combining 1/4 cup flour, 1/4 cup dark brown sugar, 2 tablespoons butter and 3/4 cup chopped pecans.
• Sprinkle the Pecan Streusel around the edge of the crust. Bake another 40-45 minutes or until set, shielding edges with aluminum foil during last 25-30 minutes of baking, if necessary.
• Insert ginger cookies around edges of crust. Let cool completely on wire rack (about 1 hour).
• Before serving, combine whipped topping, ground cinnamon and ginger. Dollop each slice with spiced whipped topping; dust with additional cinnamon.

PUMPKIN PIE WITH MAPLE CREAM AND SUGARED PECANS

Steps:

• Bake pie crust at 450°F for 8 minutes.
• Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°F.
• Whisk together pumpkin and next 10 ingredients in a large bowl until combined.
• Pour filling into crust.
• Bake at 375°F for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes.
• Cool on a wire rack.
• Cover and refrigerate overnight.
• Combine 2 tablespoons granulated sugar and pecans in a small skillet.
• Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted.
• Spoon onto wax paper to cool.
• Crumble sugared pecans into pieces.
• Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form.
• Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.
• To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.

PUMPKIN SPICE PIE

Steps:

• For pie:
• Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
• Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• For whipped cream:
• Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
• Serve pie cold or at room temperature with whipped cream.

SIGNATURE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
• Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
• Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.