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!
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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.
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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.
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How to Make Pumpkin Chiffon Pie | Pie Recipes | Allrecipes.com
Get the top-rated recipe for Pumpkin Chiffon Pie at
Watch how to make a light and airy, no-bake chiffon pumpkin pie. This light, creamy pie is always a big hit for Thanksgiving dinner! Combine all the ingredients, pour into a prepared pie crust, and refrigerate—no baking required. Top it off with a sprinkle of almond toffee brickle chips.
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Pumpkin Praline Pie | Thanksgiving Recipes | Martha Stewart
Martha and Rhode Island chef Paul Bergeron make his recipe for homemade pumpkin praline pie. For more Martha videos, go to
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Pumpkin Praline Pie ⎢ Martha Stewart
How to Make Gingersnap Pumpkin Pie with Pecan Praline
Love pumpkin pie? imperialsugar.com. Take it to the next level with this Pumpkin Pie With Pecan Praline Crunch and Gingersnap Crust. Made with a perfectly spiced gingersnap crust, creamy pumpkin custard, and topped with deliciously addicting pecan crunchies and creme chantilly. This pie recipe will be the perfect addition to any fall gathering and makes an impressive Thanksgiving or Christmas dessert. #imperialsugar #dessert #recipe #gingersnap #pumpkinpie #pecan #praline
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Thanksgiving Dessert-Pumpkin Chiffon Pie
Chef Richard Amster of Suffolk County Community College, demonstrates his take on a traditional Thanksgiving favorite, pumpkin chiffon pie.