Pumpkin Mousse Pie With Gingersnap Crust Recipes

Steps:

• Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

Steps:

• Prepare the crust:
• Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
• Prepare the pumpkin mousse filling:
• In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
• Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.

Steps:

• Step 1 - Crust Mix crumbs, sugar and butter in a bowl. Press and pat mixture in two pie pans. Bake unfilled 8-10 minutes in preheated 350 degree oven. Set aside, cool. Step 2 - Filling Sprinkle gelatin over the rum in small heat proof cup and let soften. Meanwhile beat the egg yolks till foamy in a large bowl, then mix in the the pumpkin, spices and vanilla. Briefly microwave (15-20 seconds) the rum and gelatin until the gelatin is dissolved. Whisk the hot gelatin mixture into the pumpkin mixture. Whip the cream to soft peaks and carefully but thoroughly fold it in. Divide into the two pie shells. Chill at least 4 hour or overnight. Decorate with chopped toasted walnuts.

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.

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.

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.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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.

Steps:

• Make Crust:
• In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
• Make filling:
• In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
• In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
• Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
• In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
• Top each serving with whipped cream and garnish with nuts.

Steps:

• For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
• For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
• In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
• Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
• Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
• Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
• Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

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.

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.

Steps:

• Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
• Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
• Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
• Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
• Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

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.

Steps:

• Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

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.

Steps:

• Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
• Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
• Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
• Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
• Remove the bowl from the pan of water; whisk in the gelatin mixture.
• Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
• Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
• In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
• Gently fold the whipped cream mixture into the pumpkin mixture.
• Scrape filling into prepared pie crust.
• Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.

Steps:

• Whisk together pumpkin, whipped topping, and spice until smooth.
• Add the dry pudding mix and whisk until smooth.
• Pour into ready-made pie crust (or your own from scratch if you like).
• Refrigerate until mousse has thickened.