How To make Janes' Pumpkin Chiffon Pie
3 Eggs, separated
1 c Sugar
1 1/4 c Canned pumpkin
1/2 c Milk
1/2 ts Salt
1 1/4 ts Pumpkin-pie spice
1 pk Unflavored gelatin (enough
-to gel 2 cups) 1/4 c Cold water
Whipped Cream (garnish)
Combine egg yolks, 1/2 the sugar, pumpkin, milk, salt and spice. Cook in top of double boiler until thick. Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat. Mix and cool. When thickened, beat egg whites until foamy, then gradually add remaining sugar. Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into 9-inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with
whipped cream.
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Chocolate Chip Pumpkin Bundt Cake - How to make Pumpkin Cake Recipe | Let's Eat Cuisine
#pumpkincake #chocolatechippumpkincake #pumpkinbundtcake
Chocolate Chip Pumpkin Bundt Cake is moist, delicious and incredibly easy to make! This will become your favorite go-to fall dessert. You can find the full recipe here
Ingredients
2 cups all-purpose flour
1 pack vanilla instant pudding powder
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 teaspoon salt
Wet Batter
3 large eggs
1/2 cup pumpkin puree homemade or store-bought
1 cup vegetable oil
1/2 cup brown sugar
1 cup granulated sugar
1 cup pumpkin pure
1 cup mini chocolate chips
Browned Butter Frosting
3 cups powder sugar
1/3 cup brown sugar
3 tbsp browned butter
2/4 cups Oat milk
1 tsp vanilla extract
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Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make pumpkin chiffon pie. This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
Check out the recipe here:
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Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
Spiced Kabocha Loaf Cake Recipe (Pumpkin Bread)
You'll love this spiced kabocha loaf cake if you love anything pumpkin-spiced! It's the perfect autumn treat, made with fresh kabocha and seasoned with cinnamon and ginger. Enjoy it straight out of the oven or toasted and topped with butter and honey; delicious!
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INGREDIENTS:
- 170-240 g kabocha squash - (after peeling) OR canned pumpkin puree
- ½ tbsp water
- 140 g all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- 1 pinch salt
- 135 g light brown sugar
- 1 medium egg
- 70 g melted butter - unsalted
- 1 tsp coarse sugar - (turbinado/zarame or similar) optional
- green pumpkin seeds - optional
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Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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Every home cook should watch this video! | Chef Jean-Pierre
Hello There Friends, I learned this system over 50 years ago and still use it to this day. I used it very successfully throughout my entire career as a restaurateur and cooking school owner and used it every single week. Even today, whether I'm cooking for you guys or at home, I use it and will always continue to do so. I hope you will apply it to your weekly routine and continue your journey in the exploration and discovery of awesome food!
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Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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Homemade pumpkin pie with fresh pumpkins! (no canned puree) talk through recipe with my mom
Today I show you how my mom and I make our famous pumpkin pie! This recipe is very simple and so amazingly delicious. by the way, using canned pumpkin is great too but it will never beat the tast of a homemade pumpkin pie with FRESH pumpkin! try this recipe and let me know how you like it! ( FYI my mom has psoriasis a skin condition so if you're wondering what is on her skin,that is it.)