How To make Pumpkin Chiffon Praline Pie
Pie shell; unbaked 1/3 c Butter; or margarine
1/3 c Brown sugar; packed
1/3 c Pecans; chopped
1 c Sugar
Gelatin,unflavored; 1-envelo 1 1/2 ts Pumpkin pie spice
3/4 ts Salt
1 cn Pumpkin,plain; 16-oz
4 Eggs
3/4 c Milk
Recipe by: Jo Anne Merrill 1-Bake pie shell in preheated 450 degree oven for 15 minutes. Combine butter or margarine, brown sugar and pecans; spread on bottom of pie shell. Bake for 5 minutes longer. Cool crust. 2-Combine 3/4 cup sugar, gelatin, spice and salt in double boiler. Stir in pumpkin,
slightly beaten egg yolks and milk. Cook, stirring constantly, over hot water for 15 minutes. Chill until thickened. 3-Beat egg whites until foamy. Beat remaining 1/4 cup sugar, 1 tablespoon at a time, into egg whites until stiff peaks form. Place meringue in bowl of ice. Beat pumpkin mixture until fluffy; fold into meringue. Turn into pie shell. Chill until firm. Serve topped with whipped cream. Jo Anne Merrill -----
How To make Pumpkin Chiffon Praline Pie's Videos
AMAZING Pumpkin Bars | Preppy Kitchen
You'll love these soft and richly spiced pumpkin bars topped with silky cream cheese frosting. These classic pumpkin bars are the perfect fall treat! So soft they melt in your mouth and chock full of pumpkin flavor and all your favorite fall spices! The luscious cream cheese frosting takes it over the top into must bake territory!
RECIPE:
These easy pumpkin bars will satisfy all your pumpkin cravings. Besides being delicious and quick to make they also serve a big group so no one needs to feel shy asking for seconds!
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How to Make Pumpkin Pie Crisp
GET THE FULL RECIPE HERE:
Do you love the flavor of pumpkins? imperialsugar.com. A sweet creamy pumpkin pie filling is topped with a beautiful crunchy golden cinnamon streusel and baked to perfection in this delicious dessert recipe. When served warm with vanilla ice cream, this Pumpkin Pie Crisp just might be better than the classic pumpkin pie! A perfect sweet treat for the Thanksgiving holidays. #imperialsugar #dessert #recipe #pumpkinpie #pumpkincrisp
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How To Make Chiffon Pumpkin Pie!
Just when you thought I was done with pumpkin related recipes for this year I pull another one out! What can I say? It's National Curry week so I was really thinking about doing an African curry recipe to mix it up a little. I had my recipe together and everything...then Patricia mentioned pumpkin pie. Oh, how I LOVE pumpkin pie. The mere mention of it puts me into pumpkin DTs. Anyway, it's the perfect season for anything pumpkin so why not take advantage of it? Yeah, that'll be my excuse. :)
This recipe isn't your traditional pumpkin pie though...it's much more awesome than that. Introducing: Chiffon pumpkin pie. Doesn't that sound fancy? You should taste it; it's really special. The secret to this pie is the extra spicy gingersnap crust and the light pumpkin pie filling. Top it with some homemade whipped cream and it's like you've gone to pumpkin spice heaven.
Chiffon Pumpkin Pie
What You'll Need:
2 cups crushed gingersnaps, plus extra for garnish (easily done in a food processor but more fun to beat them to a pulp yourself using a tenderizer)
1/3 cup sugar
¼ teaspoon ground ginger
½ cup brown sugar
1 envelope gelatin
½ teaspoon of salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup milk
3 eggs, separated
2 tablespoons rum
¼ cup sugar
1-3/4 cups pumpkin puree
1 cup heavy cream
1 tablespoon powdered sugar
The flavor of this pie is so rockin' that it broke the camera soon after I took those last bites. Seriously, the camera froze for hours and then just gave up when it saw it wasn't going to get any pie. Silly camera. Pie is for people!
Whenever you want to knock the socks off of your guests (or just want something cooler than your every day pumpkin pie) make this recipe. It will be gone in no time though so you might want to make two. It's just too good not to bring to Thanksgiving dinner. I'm serious yal...try this one out!
Until next week!
-Heather ;)
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Pecan Pumpkin Pie
Pecan pumpkin pie is an absolute winner at any dinner party! It’s quick and easy to make and super delicious! Make this your pie throughout the holiday season! The recipe is for 2 -9 inch pies!
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How to make Pumpkin Pie Cheesecake Bars
How to make Pumpkin Pie Cheesecake Bars - They are everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert. __________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Prep Time: 15 minutes, Cook Time: 50 minutes, Total Time: 1 hour, 5 minutes , Yield: 16
Ingredients
6 tablespoons butter, melted
10 graham crackers, crushed
4 (8 oz) cream cheese, softened
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1 (15 oz) pumpkin puree
2 teaspoons pumpkin pie spice
whipped cream
Instructions
In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a 9x13-inch baking dish coated with cooking spray.
Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
In a large bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, just until blended. Add the sugar and vanilla, beat on low speed until mixture is smooth.
Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside.
Add the pumpkin purée and pumpkin pie spice to the remaining filling and whisk until smooth and combined. Carefully spread pumpkin mixture over plain cheesecake mixture into an even layer.
Bake at 325° until the edges are set but the center still jiggles slightly, 40 to 50 minutes.
Place the dish on a wire rack and cool completely, 2 to 3 hours. Cover with aluminum foil and refrigerate at least 3 hours or overnight.
Cut into bars, garnish with whipped cream and pumpkin pie spice if desired.
Pumpkin Pie Crumble | Truffles and Trends
This Pumpkin Pie Crumble has a rich, creamy, perfectly spiced pumpkin filling that's topped with a crunchy, nutty, brown sugar crumble. Perfect for Thanksgiving!
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Enjoy!