Pumpkin Pie With Ginger Topped Whipped Cream Food

BEST EVER PUMPKIN PIE WITH STEM GINGER CREAM

Steps:

• Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
• Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose- bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling can't escape. Put in the fridge and chill for 30 mins. Clean the food processor.
• Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins - the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
• For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but don't stir at any stage or it may crystallise - instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
• Just before you're ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top - if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.

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.

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.

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.

CINNAMON STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Preheat oven to 375.
• To prepare filling: Combine 1st 8 ingreds in large bowl; stir with a whisk.
• Crust: Roll dough to an 11 inch circle. Fit into a 9" pie plate coated with spray. Fold edges under and flute.
• Streusal: Lightly spoon flour into a dry measure;level with knife. Combine flour and next 5 ingreds in a bowl. Cut in butter with a fork or fingertips til crumbly. Sprinkle with water, tossing with a fork just til lightly moistened.
• Pour pumpkin mixture into crust; sprinkle with steusal. Place pie on baking sheet. Bake at 375 for 50 min or tl knife inserted in center comes out clean. Cool on wire rack.

PUMPKIN PECAN CAKE WITH GINGER WHIPPED CREAM

Steps:

• You will need: Non-stick Vegetable Oil Spray, about a tablespoon of butter, a 12-Cup Bundt/Tube Pan, and an Electric Mixer with 4-Quart Bowl.
• Position rack in lowest third of oven and preheat to 350 degrees. Spray 12-cup tube pan with nonstick vegetable oil spray. Generously butter pan. Dust pan with flour; tap out excess.
• For the SPICED CAKE, mix 3 1/2 cups flour, baking soda, baking powder, salt and spices in medium bowl.
• Using electric mixer, cream butter with both sugars in large bowl until very light and fluffy. (I used my electric stand mixer with a 4-quart glass bowl).
• Add eggs, one at a time, beating well after each addition.
• Beat in pumpkin, sour cream, molasses and rum.
• Mix in dry ingredients, toasted pecans and minced crystallized ginger. (I added the pecans at the very end, hand-stirring them in.).
• Pour batter into prepared pan, gently spreading evenly towards sides and around center. Batter will be thick.
• Bake until tester inserted near center of cake comes out clean, about 50 minutes to 1 hour.
• Cool cake 15 minutes in pan on rack. Turn cake out onto rack and cool completely. Can be prepared 8 hours ahead. (Cover tightly with plastic wrap and let stand at room temperature.).
• Sift powdered sugar over top of cake. Serve with Ginger Whipped Cream.
• For the GINGER WHIPPED CREAM, use electric mixer, beat whipping cream, sour cream and 2 tablespoons sugar in large bowl to soft peaks.
• Add rum and ground ginger and beat until almost stiff. (Can be prepared 5 hours ahead. Cover and refrigerate.).
• Hint #1: Toasting Nuts: I used a non-stick skillet. Turn on heat medium-high until pan is hot. Spread chopped pecans in single layer in pan and heat until their fragrance releases and they start to turn golden and brown, about 3 to 4 minutes. Keep an eye on them so they don't burn.

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.