PUMPKIN CREAM PIE
If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h50m
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
- Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
- Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
- Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
- Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
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
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