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.
GINGERSNAP-PUMPKIN DESSERT
I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 4g fiber), Protein 6g protein.
PUMPKIN GINGERSNAP ICE CREAM PIE
My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.
Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING
Provided by Duff Goldman
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
- Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
- Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
- Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
- For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
- In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
- For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
- Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.
PUMPKIN-GINGERSNAP PIE
Steps:
- In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
- Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.
- Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan. Fill right away or chill up to 2 hours.
GINGER SNAP PUMPKIN PIE WITH GINGER CREAM
I've been baking pumpkin pies for years and I'm always looking for new ways to spice up my recipe. The addition of gingersnap cookies gives pumpkin a little kick and the just-ripe banana lends extra sweetness. PS: don't scrimp on the ginger whipped cream; it brings everything together for a double hit of gingery goodness.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
- Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
- For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
- For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
- Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
- Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.
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
FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST
make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.
Provided by Kittencalrecipezazz
Categories Pie
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
- Press firmly into bottom and up the sides of a 9-inch pie plate.
- Bake 375 degrees F for 4-5 minutes; cool completely before filling.
- For the pie; in a bowl combine the first 6 ingredients until blended.
- Fold in the soft ice cream until thoroughly combined.
- Spoon into prepared crust.
- Freeze 8 hours or overnight.
- Allow the pie to sit at room temperature for 8 minutes before slicing.
- Serve each piece topped with whipped cream.
GINGERSNAP PUMPKIN DESSERT
I made this for the first time this year for Thanksgiving and it fit in perfectly with the holiday menu. Great change of pace from that old pumpkin pie. I got the recipe from a Taste of Home book. Rave reviews is what I got and requests for the recipe. Serve warm with a little whipped cream and decorate with half of a gingersnap cookie and you have a great thing going on! Do not use the cake mix with pudding.
Provided by KGCOOK
Categories Dessert
Time 1h40m
Yield 15-18 pieces
Number Of Ingredients 16
Steps:
- Crust:.
- Set aside 1 cup cake mix for topping.
- Combine gingersnap crumbs, and remaining cake mix.
- Stir in egg and butter, mix well.
- Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
- Filling:.
- Beat cream cheese and brown sugar in a large mixing bowl until smooth.
- Beat in eggs.
- Add the pumpkin, milk, spices, and vanilla and mix well.
- Pour over crust.
- Topping:.
- Combine gingersnap crumbs, sugar, and reserved cake mix.
- Cut in butter until crumbly.
- Stir in pecans.
- Sprinkle over filling.
- Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
- Cool on a wire rack for 1 1/2 hours.
- If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
- Store in refrigerator.
- When I made this, mine baked for 2 hours.
Nutrition Facts : Calories 386.7, Fat 23.1, SaturatedFat 12.3, Cholesterol 106.8, Sodium 383.2, Carbohydrate 41.1, Fiber 0.6, Sugar 28, Protein 4.7
PUMPKIN CHEESECAKE DESSERT
Award Winning recipe from Taste of Home. "With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. -Cathy Hall, Phoenix, Arizona". This recipe does need to cool overnight, so it's a great "make ahead" dessert for the holidays! Found on www.tasteofhome.com.
Provided by januarybride
Categories Cheesecake
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
- Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
- Cut into squares; serve with syrup. Refrigerate leftovers.
Nutrition Facts : Calories 273.7, Fat 20.4, SaturatedFat 12.2, Cholesterol 101.1, Sodium 229.3, Carbohydrate 18.1, Fiber 0.3, Sugar 10.6, Protein 5.6
GINGERSNAP PUMPKIN CAKE
It just so happened that on the first day that really felt like fall, we were getting together with friends. I had to make this pumpkin cake. -Koni Brewer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture., Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cake; sprinkle with crushed cookies. Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.
Nutrition Facts : Calories 417 calories, Fat 21g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 307mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER PUMPKIN PIE WITH STREUSEL
Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet., In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes., Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 308mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.
GINGERSNAP PUMPKIN PIE RECIPE (TASTEOFHOME.COM)
From Simple & Delicious What a yummy pie! A nice twist on tradition, and my kids loved it! The pie was sent to Taste of Home from Liz Raisig of New York City. I don't see a mistake in this, but have quit using this site because I cannot delete my posted recipes. Since the review is from a non poster, who has only left a single review I point out that I have only posted 2 recipes and am not a profesional. I have never left an unpleasant review. I hate this site now.
Provided by Chefdesitrus
Categories Pie
Time 30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- DIRECTIONS.
- 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 at 375° for 8-10 minutes or until crust is lightly browned. Cool.
- To make filling, beat cream cheese and sugar until smooth, in a small mixing bowl. Fold in whipped topping. Spread over crust.
- In another small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight.
- Garnish with additional whipped topping if desired. You might even add a few decorative crumbles of gingersnaps, or whole cookies=).
Nutrition Facts : Calories 450.3, Fat 24.6, SaturatedFat 12.9, Cholesterol 58.3, Sodium 534, Carbohydrate 52.2, Fiber 1.9, Sugar 16, Protein 6.4
FOXY MINI GINGERSNAP PUMPKIN PIES
Thanksgiving wouldn't be complete without pumpkin pie! These adorably delicious mini pies are the perfect festive dessert for friends and family. The gingersnap crust is buttery, spicy, and full of flavor (thanks to double ginger), and the filling is creamy, spicy and sweet. Topped with cinnamon whipped cream to create cute sleepy foxes your guests are sure to ask for seconds!
Provided by luxeandthelady
Categories Dessert
Time 1h35m
Yield 5 5 inch Pumpkin Pies, 5 serving(s)
Number Of Ingredients 32
Steps:
- Before you begin you will need: 5 5inch tart or pie tins, food safe brush, parchment paper, wax paper, toothpicks, 2 inch leaf or fall design cookie/pie stamps, sharp kitchen knife, 1 piece card stock paper, piping bag fitted with standard coupler, small round piping tips (I used #2 & 10). The cookies and pie filling can be made the day before baking the pies for best results.
- Place 1/4 cup of the all purpose flour and the crystallized ginger in either a food processor or blender, and process until the ginger is finely chopped. Transfer the flour/ginger mixture to a medium size mixing bowl, and whisk together with the rest of the flour, salt, baking soda, and spices. Set aside.
- In a large mixing bowl beat together the butter and sugars until light and fluffy. Beat in the egg and molasses.
- Slowly stir the dry ingredients into the wet just until combined (being careful not to overmix).
- Divide the dough into 2 disks, and wrap each in plastic wrap. Refrigerate for at least an hour.
- Once the dough is properly chilled, preheat the oven to 35o degrees. Roll 1 disk out to 1/8 inch thick between 2 pieces of parchment paper. Use the cookie stamps to cut out as many shapes as you can. You may need to dip the stamps into a little flour every so often to keep them from sticking to the dough. Transfer the cutouts to a parchment lined baking sheet, placing them about 2 inches apart. Transfer the baking sheet to the freezer for 10 minutes.
- In a small bowl stir together the honey and water. Use a food safe brush to brush the honey onto the top of each cookie and sprinkle with sugar. Bake for 8-10 minutes or until the edges are lightly browned.
- Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack to cool completely. You can continue to roll out the extra dough scraps, between the parchment paper, and cut them out until all of the first disk of dough is used up. Just make sure to chill and sprinkle with sugar before baking, as you did with the first batch.
- Roll out the second disk of dough just like the first. Cut two elongated triangles, for ears, out of the card stock paper, and place them on top of the dough. Use the knife to carefully cut 5 sets of ears out of the dough. Transfer to a parchment lined baking sheet. Cut shapes out of the rest of the dough. Chill and bake as you did previously.
- To make the pie filling, in a medium mixing bowl whisk together the spices, salt, and sugar. In a small mixing bowl beat tougher the pumpkin, eggs, and cream. Stir the wet ingredients into the dry. Cover and refrigerate.
- Once the cookies are fully cooled it's time to make the crust! Preheat the oven to 350 degrees. Transfer about 35-40 cookies to a food processor, and process until you have a sand like texture. Place the crumbs in a medium bow, and stir them together with the melted butter.
- Divide the crust evenly among the pie tins (about 4-5 tablespoons each), and firmly press the crust into the bottom and up the sides of each. Transfer the pie tins to a baking sheet, and bake for 5-8 minutes or just until they begin to brown.
- Allow the pie crusts to cool for at least 15 minutes before adding the filling. Bake for 25-30 minutes, or until the sides of the pie are set and the filling is still slightly jiggly.
- Transfer the pies to a cooling rack to cool for 2 hours, then transfer to the refrigerator to cool for 1 more hour.
- While the pies are chilling we can prep the decorations starting with the cinnamon whipped cream. Place a mixing bowl and whisk attachment into the freezer for 15 minutes.
- Add cold cream, sugar, vanilla, and cinnamon to the chilled bowl and beat starting on low speed and slowly working your way up to high until stiff peeks form (about 5-7 minutes). Cover and transfer to the refrigerator.
- To make the chocolate details, place the chocolate chips and coconut oil in a heatproof bowl and microwave in 30 second intervals (at 50% power), stirring between each interval, until smooth and melted.
- Use a toothpick dipped into the melted chocolate to draw the sleepy eyes and oval noses onto wax paper. You can also draw the face design first and place the drawing under the wax paper as a guide. Allow to set.
- Decorate just before serving. Transfer the whipped cream to a piping bag fitted with your larger round tip (I used the #10 for this). Use a toothpick to draw where you want to pipe the whipped cream onto each pie. Fill in the areas, and use the back of a spoon to slightly smooth out the whipped cream. Change out the piping tip to the smaller size (I used #2), and press and release on the sides of each cheek to create the whiskers.
- Add the chocolate pieces, cookies ears, and any other cookies for decorations that you would like to each pie. I used a star tip to create some whipped cream swirls, and then topped with the leaf and pumpkin cookies. Enjoy! The pies will keep for 3-4 days covered and refrigerated, and for 1 month frozen. There will be extra cookies, I like to serve the pies along with a plate full of the cookies to enjoy with coffee. You can also freeze them to eat later.
Nutrition Facts : Calories 1527.8, Fat 78.3, SaturatedFat 44.6, Cholesterol 311.2, Sodium 1552.1, Carbohydrate 195.8, Fiber 5.5, Sugar 94.3, Protein 17.5
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