How to Make a Pumpkin Cheesecake | Allrecipes.com
Get the recipe for Stephanie Phillips' [Double Layer Pumpkin Cheesecake @
Watch how to bake a double layer pumpkin cheesecake. If you have pumpkin pie lovers and cheesecake lovers at your meal, delight them all with this layered rich dessert, the best of both worlds.
Pumpkin Pie Crumble | Truffles and Trends
This Pumpkin Pie Crumble has a rich, creamy, perfectly spiced pumpkin filling that's topped with a crunchy, nutty, brown sugar crumble. Perfect for Thanksgiving!
Full recipe from the blog:
Truffles and Trends on Facebook:
Truffles and Trends on Twitter:
Truffles and Trends on Instagram:
Truffles and Trends on Pinterest:
Enjoy!
Blast from the Past - Paula Deen's Thanksgiving Pumpkin Rum Pie Recipe
Paula and her cousin Johnnie get ready for Thanksgiving with a Pumpkin Rum Pie. This pie is a perfect (and easy) treat to end your holiday meal with. Grab a loved one and start baking!
Click here to SUBSCRIBE to my channel:
------------------------
For more episodes of Blast From The Past videos click here:
------------------------
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
------------------------
Find more recipes and videos on my website:
Click here to shop my products on my online store:
Click here to visit my Amazon shop page:
------------------------
#pauladeen #blastfromthepast
Pumpkin Rum Pie Recipe:
Ingredients
1 (9 inch) pre-made pie shell
1 (15 oz) can unsweetened pumpkin puree
3 large at room temperature eggs
1 cup firmly packed light brown sugar
4 tablespoons melted and cooled unsalted butter
2 1/2 cups divided heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
pinch ground cloves
pinch ground nutmeg
pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioner's sugar
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
Directions
Preheat the oven to 375º.
1. Partially bake the pie shell, according to the package directions.
2. In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, light brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum and vanilla. Pour into the shell.
3. Bake for 10 minutes, and then reduce the oven temperature to 300º. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
4. With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioner’s sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
Praline Pecans:
1. In a small skillet melt the butter and dark brown sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil.
2. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
All Recipes Courtesy of PaulaDeen.com.
Pumpkin Chiffon Pie
Change up your pumpkin pie for the Thanksgiving feast- a hearty buckwheat crust is balanced with a light and spicy pumpkin chiffon filling.
RECIPE:
The pie will keep for two days in an airtight container stored in the fridge.
RECIPE:
Mom Mom's Pumpkin Chiffon Pie
Pumpkin!
Beta-carotene, vitamin C, vitamin E, B-vitamins, calcium, potassium, phosphorus, copper, and fiber. That’s impressive, but that’s not all pumpkins also have plenty of antioxidants such as lutein, polysaccharides, phytosterols, unsaturated fatty acids, and peptides. Great for your brain health!
Support your brain to enjoy every day! Happiness starts at the top (down). In this web series, inspired by the cookbook In this web series, inspired by the cookbook
Food for Thought: Eating For Brain Health ;
We hope to share some tasty recipes with you that nourish and potentially boost your brain’s capacity for coping with the extra holiday stress.
joyholidayfamily.com
Professional Baker Teaches You How To Make PUMPKIN BARS!
Pumpkin Chiffon Bars are on the Thanksgiving menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
Subscribe for more video recipes:
Recipe
Makes one 8-inch (20 cm) square pan
Prep Time: 30 minutes
Ingredients
Praline Pecans
3 Tbsp (45 mL) water
1 Tbsp (15 mL) corn syrup or lemon juice
½ cup (100 g) granulated sugar
1 cup (100 g) pecan halves
Crust
1 ½ cups (375 mL) graham cracker, gingerbread cookie or digestive biscuit crumbs
½ tsp (1.5 g) ground cinnamon
6 Tbsp (90 g) unsalted butter, melted
Pumpkin Chiffon
¾ cup (175 mL) 1% or 2% milk
2 Tbsp (16 g) unflavoured gelatin powder (or agar powder)
2/3 cup (140 g) granulated sugar
½ tsp (1.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
1 ½ cups (375 g) pure pumpkin puree
1 ¼ cups (310 mL) whipping cream
Directions
1. Have a parchment-lined baking tray ready. Place the water and lemon juice into a medium saucepan and add the sugar. Bring this up to a boil over high heat without stirring, and occasionally brushing down the sides of the pot with water. Once the sugar turns an amber colour, remove the pan from the heat, add the pecans all at once and stir to coat. Spoon the pecans out onto the baking tray and spread into a single layer. Let this cool while preparing the crust and filling.
2. For the crust, lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides. Stir the graham crumbs with the cinnamon and add the melted butter, stirring until the crumbs are coated. Press this into the prepared pan and chill while preapring the chiffon layer.
3. Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute. Add the sugar, cinnamon and ginger and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk, about 3 minutes. (If using agar agar powder, you need to bring the milk to a full simmer and whisk for one minute to fully activate it.) Remove the pan from the heat and whisk in the pumpkin. Transfer the mixture to a bowl and set aside to cool to room temperature.
4. Whip the cream until it holds a soft peak when the beaters are lifted. Fold this into the cooled pumpkin mixture in two additions, and spread in an even layer over the chilled crust. Chill this for at least 2 hours, uncovered.
5. Shortly before serving, chop the pecan pralines and sprinkle overtop before slicing to serve.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #ThePerfectChristmasDinner