Pumpkin Pie Éclair Food

PUMPKIN ÉCLAIR 'CAKE'

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and spice; mix well. Let stand 5 min.
• Meanwhile, cover bottom of 13x9-inch pan with 9 crackers, breaking as necessary to form even layer.
• Add 2 cups COOL WHIP to pudding; whisk just until blended. Spread half the pudding mixture over crackers in pan; cover with half of the remaining crackers. Repeat layers of pudding and crackers. Refrigerate 3 hours.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

PUMPKIN PIE ÉCLAIR

Steps:

• Preheat the oven to 320 degrees F. Line a sheet tray with parchment paper.
• Combine the water, milk, butter, sugar, and salt in a large pot and bring to a full boil. With a wooden spoon, quickly stir in all of the flour and cook on medium heat for 5 minutes. Transfer the mix to a standing mixer fitted with paddle attachment. Set to medium speed, and add half of the eggs. Mix for 3 minutes, then add remaining eggs. Using a pastry bag fitted with a small round tip, pipe 4-inch tubes of choux onto the prepared sheet tray. Bake for about 30 minutes. Once cool, store in the refrigerator until ready to use.
• Combine the milk and sugar and bring to a boil. Meanwhile, whisk the egg, yolks, and cornstarch until smooth. Once milk comes to boil, slowly temper into the egg mixture. Return to the pot, add the pumpkin purée, and cook over medium heat until very thick. Remove from the pot, cover directly with plastic wrap and let cool in refrigerator.
• Combine ¾ cup of the water and the gelatin powder and let hydrate. Combine the remaining 1¼ cup water with the sugar and glucose, and heat to 205 degrees F. Add the condensed milk, then stir in the gelatin. Remove from the heat and add the chocolate and some food coloring, and combine well with a hand blender or a whisk. Let cool to room temperature.
• Poke three small holes on the underside of the éclair. Transfer the pastry cream to a pastry bag fitted with a small round tip and fill each hole to maximum capacity. Return to refrigerator and let rest for one hour. Fifteen minutes prior to glazing, place the éclairs in freezer to help in the glazing process. Dip each éclair into glaze, holding it from the underside and place onto a parchment lined tray. Garnish with graham crackers and pomegranate.

PUMPKIN PIE

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
• On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
• Lower the oven temperature to 350 degrees F.
• While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
• Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

PUMPKIN PIE

Steps:

• Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
• Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.