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!
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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.
Our Favorite Ina Garten Pumpkin Recipe Videos | Barefoot Contessa | Food Network
From Pumpkin Flan with Maple Caramel to a Pumpkin Mousse Parfait, these are our favorite Ina Garten pumpkin recipe videos! #Pumpkin #Thanksgiving #BarefootContessa #FoodNetwork #InaGarten
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:04 - Pumpkin Flan with Maple Caramel
4:05 - Winter Squash Soup
6:53 - Pumpkin Mousse
12:02 - Pumpkin Mousse Parfait
15:58 - Pumpkin Banana Mousse Tart
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Pumpkin Flan with Maple Caramel -
Winter Squash Soup -
Pumpkin Mousse -
Pumpkin Mousse Parfait -
Pumpkin Banana Mousse Tart -
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Our Favorite Ina Garten Thanksgiving Turkey Recipe Videos | Barefoot Contessa | Food Network
Easy Pumpkin Pie | Pillsbury Recipe
Pumpkin pie couldn’t be easier in this recipe, thanks to Pillsbury™ pie crusts. A sweet and simple pumpkin pie filling bakes up in a fluted crust to yield an impressive-looking treat for any occasion.
Easy Pumpkin Pie recipe:
#pumpkinpie #Thanksgiving #desserts #piecrust
How To Turn A Whole Pumpkin Into The Best Pumpkin pie
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Homemade pumpkin pie is great, but it never reaches it's full potential unless you truly make it from scratch. We're gonna roast our own pumpkin, make our own sweetened condensed milk, and end with one of the most flavorful pumpkin pies you've ever had. A little effort goes a long way here.
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Alternative to food processor:
Adjustable Pie Shield:
USA Pan Nonstick 9-Inch Pie Pan:
Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size:
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Pumpkin Pie Dip | Food Network | #Shorts
Pumpkin Pie Dip (!) because not enough dessert dips exist!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Pie Dip
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Level: Easy
Total: 2 hr 20 min (includes refrigeration time)
Active: 20 min
Yield: 10 to 12 servings
Ingredients
Two 8-ounce packages cream cheese, at room temperature
1 tablespoon pumpkin pie spice
1 1/2 cups plus 1 tablespoon confectioners' sugar
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon cinnamon sugar
One 1-pound box ginger cookies, such as Ginger Snaps
Directions
Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
Serve with ginger cookies for dipping.
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Pumpkin Pie Dip | Food Network
Molly Yeh's Pumpkin Pie with Whipped Cream and Cinnamon | Girl Meets Farm | Food Network
This one easy step is Molly's secret for pumpkin pie that's bursting with flavor!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Pie with Whipped Cream and Cinnamon
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 3 hr 35 min (includes chilling, freezing and cooling times)
Active: 50 min
Yield: 6 to 8 servings
Ingredients
Crust:
1/2 cup plus 1 tablespoon cold water
1 1/2 tablespoons apple cider vinegar
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) unsalted butter
Filling:
One 15-ounce can pumpkin puree
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/4 cup maple syrup
3/4 teaspoon kosher salt
3/4 cup heavy cream
3/4 cup whole milk
3 large eggs plus 2 egg yolks
1/2 teaspoon ground cinnamon, plus more for serving
1/4 teaspoon ground nutmeg
1 vanilla bean, scraped
Fresh whipped cream, for serving
Directions
Special equipment: a food processor (optional); a pizza stone (optional); pie weights (optional)
For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, pat the dough into a disc, wrap with plastic wrap and refrigerate for 30 minutes.
Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.
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Molly Yeh's Pumpkin Pie with Whipped Cream and Cinnamon | Girl Meets Farm | Food Network