Pumpkin Pie Chai Crème And Chocolate Hazelnut Crèm Recipes

Steps:

• Heat oven to 350 degrees F.
• To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.
• For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

Steps:

• For Pumpkin Pie Chai Creme:.
• Heat oven to 350°F.
• In a medium saucepan, combine cream, pumpkin, ginger and cardamom. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
• In a large bowl, whisk together egg yolks, sugar and vanilla until mixture is thick and pale yellow.
• Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined. Divide mixture evenly between ramekins. Place ramekins in a roasting pan or deep baking dish. Fill with water halfway up the sides of the ramekins.
• Carefully place pan in oven and bake for 45 minutes to 1 hour, adding more water to roasting pan if level gets low. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
• Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.
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• For Chocolate Hazelnut Creme:.
• Heat oven to 350°F.
• In a medium saucepan, combine cream, cocoa powder and hazelnut extract. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
• In a large bowl, whisk together egg yolks and sugar until mixture is thick and pale yellow.
• Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined. Divide mixture evenly between ramekins. Place ramekins in a roasting pan or deep baking dish. Fill with water halfway up the sides of the ramekins.
• Carefully place pan in oven and bake for 30-45 minutes, adding more water to roasting pan if level gets low. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
• Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.

Steps:

• In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
• Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.
• Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.
• Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.
• Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
• Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.

Steps:

• For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
• Preheat the oven to 425 degrees F.
• Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
• Lower the oven to 325 degrees F.
• For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
• In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.

Steps:

• Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack. , Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes., In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.