Chef Tip - How to prepare a Pumpkin || LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Chef Higgins from George Brown Chef School in Toronto gives us some tips on how to peel and cut up a pumpkin to prepare it for making pumpkin pie. You can also use this method to make pumpkin soup, pumpkin waffles, or cook as a side dish.
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Do you need to know how to prepare pumpkin? Maybe you want to know how to peel pumpkin or how to cut pumpkin for cooking? Chef Higgins shows you how to skin a pumpkin and how to prepare pumpkin for cooking.
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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Thanksgiving Pumpkin Crumble Cake Recipe - Pumpkin Pie with a Twist!
Pumpkin Crumble Cake Recipe combines the best of pumpkin pie with cake. This is the perfect Thanksgiving Holiday dessert.
Pumpkin crumble cake is sort of a pumpkin pie and a pumpkin cake in one. I like to use Betty Crocker Supermoist Yellow Cake Mix for this recipe.
This cake has all the yummy flavors of a pumpkin pie but the heartiness of a cake. It's the perfect dessert to have during the holidays or bring to a holiday party. It's fast an easy and always a crowd pleaser. It was featured recently on the Betty Crocker Facebook Fan Page!
I got this recipe from a friend years ago when she made it for a potluck dinner. I modified it a little over the years. I think it is the right combination of pie and cake. Enjoy!
Ingredients:
For base:
1 (18.25 ounce) Box Betty Crocker Supermoist Yellow Cake Mix
½ cup butter, melted
1 egg
For filling:
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
2 tablespoons brown sugar
2 eggs, beaten
For topping:
1 cup of dry cake mix
3 tablespoons butter, softened
1 cup chopped pecans, walnuts or both
Powdered sugar for dusting
Directions:
Preheat oven to 350 degrees. Spray a 9×13 pan.
Remove 1 cup of cake mix from the cake mix box and set aside in a small bowl for the topping. Then in a large bowl combine the remaining cake mix with 1 egg and a 1/2 cup melted butter. Mix well, and pat into bottom of pan. Set aside
In the same bowl used for the base, mix together the pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, brown sugar and cinnamon. Combine well and pour over base mix in pan.
With a fork, combine your reserved cup of cake mix with the nuts and softened butter. Crumble over pumpkin mix.
Bake in preheated oven for 40 to 50 minutes until golden brown. Let cool for at least 20-30 minutes then cut in squares and sprinkle with powdered sugar before serving.
How To Make A Delicious Pumpkin Cheesecake
This pumpkin cheesecake recipe is so rich, creamy, and bursting with fall flavors! It’s the perfect cross between a pumpkin pie and New York Cheesecake. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
8 tbsp unsalted butter 1 stick melted
FOR THE FILLING
1 15 oz can 100 % pumpkin purée
2 tsp pumpkin pie spice (add extra tsp if you like more pumpkin spice flavor)
32 oz cream cheese (softened at room temp)
1 1/4 cup granulated sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream
???? FULL RECIPE HERE:
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????????????????????INSTRUCTIONS ????????????????????????
1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
2. Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
6. Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
7. Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
9. Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely cooled down. Then refrigerate for 4 hours before eating.
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⏱ Time Stamps ⏱
0:00 Intro
0:32 The Graham Cracker Crust
1:38 Baking Your Crust
1:52 Pumpkin Puree Mixture
2:16 Cream Cheese Filling
4:16 Add Filling to Crust
4:26 Baking Your Pumpkin Cheesecake
5:05 Conclusion
This recipe contains affiliate links.
#simplyhomecooked #cheesecake #pumpkinrecipes
Baked a huge pumpkin to kickoff my 21 Days of Pumpkin Recipe Series | MyHealthyDish
Perfect Pumpkin Pie Made Easily From Scratch
An easy pumpkin pie recipe, made completely from scratch! This pumpkin pie recipe uses heavy cream instead of canned milk, resulting in a luscious (and not-too-sweet!) dessert your family will love. Scroll down to watch the how-to video!
Recipe:
Ingredients
1 Pie dough (click link for my homemade recipe)
15 oz canned pumpkin puree (make sure you use pure pumpkin puree made with 100% pumpkin, not “pumpkin pie filling) (425g)
¾ cup light brown sugar, firmly packed (150g)
1 ½ teaspoons vanilla extract
1 ¾ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon table salt
3 large eggs, lightly beaten (room temperature preferred)
1 cup heavy cream (236ml)
Homemade whipped cream (for serving, optional)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9-10” pie plate (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
Pie Crust
00:27 Prepare and chill pie dough according to recipe instructions.
00:35 Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” (22cm) or 9.5” (24cm) pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375F (190C).
01:09 Once oven is preheated, place pie plate on a baking rack (to make it easier to transfer in and out of the oven) and line with parchment paper (I like to crumple my parchment paper first -- when it’s wrinkly it’s easier to arrange in the pie plate) and then fill with pie weights. Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.
01:28 After 15 minutes, carefully remove pie plate and carefully remove parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and then return to the oven (without paper or weights) and bake 10-12 minutes or until the sides are beginning to turn light golden brown. While pie crust is baking, prepare your pumpkin pie filling.
Pumpkin Pie Filling
01:56 Combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl and stir until completely combined.
03:15 Add lightly beaten eggs, one at a time, stirring until just-combined after each addition (eggs should be completely incorporated, but stir by hand (not with an electric mixer) and don’t over-beat the mixture).
04:11 Gently stir in heavy cream until completely combined and batter is smooth and uniform.
Assembly
04:36 Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325F (165C).
04:50 Pour filling into warm pie crust and return to the center rack of 325F (165C) oven. Bake for 55-60 minutes or until center is set or almost completely set (a small amount of wobble in the very center is fine!). Depending on how your oven bakes, you may wish to check your pie halfway through baking and keep an eye on the edges of the pie crust. If they begin to turn too dark, simply tend with a bit of aluminum foil. You may also test if the pie is done by inserting a sharp knife in the center of the pie, if it comes out clean it is done baking!).
06:28 Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving (ideally topped with homemade whipped cream!).
Notes
Storing
Store, covered, in the refrigerator, for up to 2-3 days. This recipe may also be frozen for a month, but I recommend cooling completely and chilling before freezing.
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The Best PUMPKIN FLAN CAKE | Flan De Calabaza
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make my easy and delicious pumpkin flan cake also know as the impossible cake! If you like pumpkin spice you going to loooove this cake it’s perfect ???? its not too sweet which makes each bite enjoyable! I hope you give it a try and share it with your family on the upcoming holidays!
keep in mind like every recipe and every household, and there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Tip : refrigerate after it has cooled down and enjoy every bite with a glass of milk or a cup of cafe de olla ????????
Choco flan????????
Choco flan with homemade cake mix ????????
Dulce de leche chocoflan ????????
Ingredients:
For the pumpkin flan:
1 cup sugar or caramel
15 oz pure pumpkin
12 oz evaporated milk
14 oz sweetened condensed milk
4 eggs
1 tbsp pumpkin pie spice
2 tsp vanilla extract
1 box spice cake mix and necessary ingredients:
-3 eggs,1 cup milk, 1/2 cup vegetable oil
1 serving of love ????
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