How To make Pumpkin Pie Cognac

Pumpkin Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 245

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My Childrens Face Went From Disgust To Delight When They Tried My Ginger Pumpkin Pie Recipe

My Children's Faces Went From Disgust To Delight When They Tried My Ginger Pumpkin Pie Recipe. This ginger pumpkin pie is smooth in texture with the surprise bite of crystallized ginger hidden throughout the pie. To excite the tastebuds even more there is cinnamon, cloves and cognac. It will make your house smell so heavenly, that you will have a hard time waiting for the pie to finish baking and cooling. Why not take a walk in the cool crisp air while the pie is cooling. When you come back from your walk you will be able to enjoy a fresh baked ginger pumpkin pie. It would make a great end to a Thanksgiving dinner. DIid you know that ginger helps settle the stomach when you overeat? I am sharing a lot more pumpkin recipes in October and November, so subscribe to my channel on you tube and you will get the latest recipes. For these 2 months I will be posting 2 recipes every Friday. So subscribe to:

Pumpkin Pie | Il Cibo delle Coccole

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Ed ecco una ricetta immancabile in un repertorio gastronomico degno di rispetto: la pumpkin pie! E' come assaporare l'Autunno!

Per il mix di spezie:
2 cucchiai di cannella;
1 cucchiaio di zenzero macinato;
2 cucchiaini di noce moscata;
½ cucchiaino di chiodi di garofano in polvere;

And here's a must recipe for any culinary repertoire worthy of respect: the pumpkin pie! And it's just like savor the Fall!

For the spices mix:
2 Tbsp ground cinnamon
1 Tbsp ground ginger
2 tsp ground nutmeg
½ tsp ground cloves

* Ingredienti / Ingredients *
- 250 g di pasta frolla (250 g of pastry);
- 230 g di purea di zucca (230 g of pumpkin puree);
- 75 g di zucchero di canna (75 g of brown sugar);
- 3 cucchiai di zucchero (3 tbs of granulated sugar);
- 1 cucchiaio di farina (1 tbs of plain flour);
- 2 cucchiaini di pumpkin spice (2 ts of pumpkin spice);
- 1 uovo e 1 tuorlo (1 egg yolk and 1 egg);
- 125 ml di panna fresco (125 ml of fresh cream);
- una bacca di vaniglia (a vanilla bean);
- un cucchiaio di rum o cognac (1 tbs of rum or cognac);

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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:


???????????????? MORE DELICIOUS DESSERTS TO TRY ????????????????
➖Blueberry Pie Filling-
➖Cheese Blintz-
➖Peach Crisp-
➖Lemon Cupcakes-
➖Peach French Toast-
➖Cranberry Jello Salad-
➖Pumpkin Creme Brulee-
➖Pumpkin Spice Cupcakes-


OUR FAVORITE KITCHEN TOOLS
➖Measuring cups-
➖Measuring spoons-
➖Mini prep bowls-
➖kitchen aid mixer-
➖Bosch mixer-
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➖zester-
➖Nonstick pan-
➖Cast Iron Pan-


????????????????????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

Homemade Winter Squash Pie with Lard Crust and Cinnamon Brandy Whipped Cream!!!

Thanksgiving is NEXT WEEK! And Sarah is planning something DIFFERENT than plain old Pumpkin Pie. She's using Canada Crookneck squash for her pie with homemade lard crust and cinnamon brandy whipped cream!

#nopumpkinpie #thanksgivingmeal #squashpie

Lard Pie Crust Ingredients:
3 cups flour
1 cup lard
Dash salt
Ice water as needed

Squash Pie Ingredients:
4 cups squash puree
4 eggs
1/2 cup milk
1 cup sugar
2 tsp vanilla
2 tbsp flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ginger
2 pie crusts

Cinnamon Brandy Whipped Cream Ingredients:
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp cinnamon
1/2 tsp brandy extract

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Hennesy Pumpkin Pie by Chef Henny

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