Pumpkin Pie with a Gingersnap Crust
This snappy cookie crust adds a wallop of flavor to your classic pumpkin pie. The gingersnaps enhance the spice of the pumpkin filling and the cinnamon whipped cream is the gilded lily on top of an already decadent dessert. GET THE RECIPE ►►
INGREDIENTS
For the crust:
8 ounces gingersnap cookies (about 32 cookies)
1/4 cup melted butter (1/2 stick)
For the pie:
1 cup packed brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup canned pumpkin purée
1 cup heavy cream
1/4 cup packed brown sugar (for topping)
1/2 teaspoon cinnamon (for topping)
1 pinch sea salt (for topping)
1 cup heavy cream (for whipped cream)
3/8 cup powdered sugar (for whipped cream)
1/2 teaspoon cinnamon (for whipped cream)
1/4 teaspoon vanilla extract (for whipped cream)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
2 IN 1 FLAVOR OVERLOAD PUTO CAKE RECIPE
PAN USED: 10 INCH IN DIAMETER ROUND CAKE PAN
STEAMING TIME: 30-35 MINUTES AT MEDIUM LOW HEAT
INGREDIENTS
6 EGG WHITES
1/2 CUP SUGAR
1 CUP MILK
1/4 CUP SUGAR
1/2 TSP. SALT
1 AND 1/2 CUPS CAKE FLOUR
1 TSP. BAKING POWDER
ADD 2 TSP. UBE FLAVORING FOR HALF OF THE BATTER
TOPPINGS
CHEESE
SALTED EGG
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#OVERLOADPUTOCAKERECIPE
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Japanese Pumpkin (Kabocha) Cinnamon Twist Bread Recipe
Japanese Pumpkin (Kabocha) Cinnamon Twist Bread - A buttery, tender dough moistened with kabocha, caramelized with layers of cinnamon brown sugar, & then topped with cream cheese condense milk frosting. If you love cinnamon buns, you will love this recipe. (Please read through the entire recipe instructions before making this recipe.)
Japanese Pumpkin (Kabocha) Cinnamon Twist Bread Recipe
(yield 1 loaf)
Ingredients:
(Kabocha Yeast Dough)
1/2 cup (125 ml) whole milk, lightly warmed
1/4 cup (50g) granulated sugar OR organic cane sugar
1 1/8 tsp (4g) active-dry yeast
1/4 cup or 1/2 stick (56g) unsalted butter, softened
1/2 large egg, room temperature (10g yolk + 15g egg white)
1/4 cup + 1Tbsp (90g) kabocha (Japanese Pumpkin) puree or canned pumpkin
2 1/4 cup (277g) all-purpose flour + 7 Tbsp (approximate amount for kneading)
1/4 cup (30g) cornstarch
1/2 tsp salt
(Cinnamon Brown Sugar Filling)
1/2 cup (60g) light brown sugar
1 1/2 Tbsp cinnamon
3 1/2 Tbsp (49g) unsalted butter, softened
(Cream Cheese Condense Milk Frosting)
1/8 cup (27g) cream cheese
3 Tbsp (42g) unsalted butter, softened
1/8 cup (37g) sweetened condense milk
1/4 tsp vanilla extract
pinch of salt
Cinnamon Twist Bread:
1) If choosing to make kabocha puree, remove skin & chop into chunks of fresh kabocha. Steam 20 minutes. Remove any excess water & allow to cool. Use back of a fork to puree OR use processor for a finer puree.
2) In a medium bowl, add warm milk, sugar & yeast. Stir & let it sit for 5-7 minutes to activate. Mixture will be bubbly. Set aside.
Note: Warm milk over stove top for 1-2 minutes. Milk should be warm to the touch. Remove from stove. Do not overheat as this will kill the yeast.
3) In a small bowl, sift 277g of ap flour, cornstarch, & salt. Set aside.
4) Add in butter, egg, & kabocha to the yeast mixture. Mix till combined- chunks of butter will float to surface.
5) With dough hook attachment, add in flour mixture. Knead on low to medium speed till dough begins to come together. Add a tablespoon at a time of ap flour. Dough will gradually stop sticking to sides of bowl, forming a smooth ball (about 10 minutes).
6) Shape dough into a ball & place it into the buttered bowl. Cover dough tightly with plastic wrap. Allow to rise in a warm spot till doubles in size (about 1.5–2 hours).
7) In a small bowl, combine brown sugar & cinnamon. Set aside.
8) Mix all frosting ingredients in a small bowl till smooth. Cover with plastic wrap & chill in refrigerator.
9) Once dough has doubled in size, press dough down & turn out onto a floured work surface. Roll out into a square (12” x 12”). Dust with flour if dough is sticking.
10) Spread soften butter evenly on dough with a small metal offset.
11) Roll up dough into a log starting with the side closest to you.
12) With a serrated knife, cut the log lengthwise in half. Pinch seams of dough tip to seal. Twist dough. Then pinch seams of dough ends to seal.
13) Tuck 1/3 top & 1/3 bottom of braid under the center. Center should be on top.
14) Place dough into a parchment lined loaf pan. Cover with plastic wrap & allow second rise. Dough will double in size (about 1 hour).
Tip: If you want to bake this the following day, transfer to refrigerator overnight (8-12 hours) & do not allow for the second rise in room temperature as dough will gradually rise in the refrigerator. Next day, remove loaf pan from refrigerator & let it sit out in warm spot to reach room temperature (1 – 2 hours), before baking.
15) Preheat the oven to 350°F. Remove the plastic wrap. Bake loaf until golden brown, about 45-55 minutes. During last 10-15 minutes, gently cover with aluminum foil to avoid tops from burning.
Tip: If your loaf pan has holes underneath, place a pan on rack below to catch any drippings.
16) When the bread is ready, remove pan & parchment. Transfer to a cooling rack & allow to cool for about 5 minutes. Then transfer to a cutting board. Frost the top (& sides optional) with the cream cheese frosting. Slice with serrated knife & serve warm. Best eaten same day. Enjoy!
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