Pumpkin Cream Pie with a special crust
Making pumpkin cream pie with a Pumpkin Spice Frosted Flakes crust - YUM!
Easy Hawaiian Pumpkin Haupia Pie Recipe
Are you hosting Thanksgiving this year & need a traditional dessert, but with a twist? Well, I got you covered! Here’s my version of Pumpkin Haupia Pie inspired by Ted's Bakery on the North Shore of Oahu, Hawaii.
xoxo
Mel
#Thanksgivingdessert #hawaiianpumpkinpie #pumpkinhaupiapie #TedsBakery #MelFidel
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[ Recipe ]
Pumpkin Haupia Pie Recipe
Ingredients
• 1 frozen 9-inch deep pie crust
Pumpkin filling:
• ⅓ cup granulated sugar, plus 1 tablespoon
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1 large egg
• 1¼ cups pure pumpkin pureed
• ¾ cup evaporated milk
Haupia filling:
• 3 tablespoons cornstarch
• 6 tablespoons water
• 1 package (12 oz.) frozen coconut milk, thawed
• ¼ cup sugar
• Topping: Whipped cream
Instructions
1. Pie crust prep: Let frozen pie shell sit at room temperature for 15 minutes.
2. Preheat oven 425 degrees.
3. Pumpkin: In a small bowl, mix together sugar, cinnamon, salt, ginger and cloves. Beat egg in a medium size bowl, then stir in 1¼ cup pumpkin and sugar mixture. Next, slowly stir in ¾ cup evaporated milk. Pour into prepared pie shell.
4. Bake for 8 minutes at 425 degrees, then reduce to 350 degrees and continue to bake for 15 to 25 minutes, depending on your oven. Check by Inserting a knife in center and if it comes out clean, then remove from oven. Cool on wire rack for 1½ hours.
5. Haupia: Start haupia after pumpkin pie has cooled for about 1½ hours..
6. In a small bowl, mix together cornstarch and water; set aside.
7. In a medium saucepan, add coconut milk and sugar and bring almost to a boil. Remove and lower heat. Whisk in cornstarch mixture and place back on heat. Continually whisk until thickened. Remove from heat and let cool for about 10 minutes; stirring a few times throughout.
8. Pour haupia mixture into pumpkin pie and refrigerate until haupia is set. About 1 to 3 hours for everything to set perfectly.
9. Topping optional: add whipped cream
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EASY PUMPKIN CRUNCH RECIPE #shorts
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INGREDIENTS
29 oz can pumpkin puree
13 oz can evaporated milk
1 cup granulated sugar
3 large eggs
1/4 tsp ground cinnamon
1 box yellow cake mix
1 1/2 cups melted butter
1 cup chopped walnuts or pecans
Bake at 350 degrees for 1 hour
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Pumpkin Crunch / Dump Cake with Cream Cheese Frosting
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Pumpkin crunch bars are very popular here in Hawaii. If you ask anyone what their favorite pumpkin dessert is, 9 out of 10 times, they will answer pumpkin crunch. We switch it up with a cream cheese frosting.
Exquisite bakeware provided by Emile Henry:
1 can solid-packed pumpkin (29 oz.)
1 can evaporated milk (13 oz.)
1 cup sugar
3 eggs, slightly beaten
1/4 teaspoon cinnamon
1 box yellow pudding cake mix
1 cup walnuts, chopped
1 cup (2 sticks) butter, melted
Preheat an oven to 350 degrees. Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon together. Line a 9″ x 13″ pan with parchment paper. Pour the pumpkin mixture into the pan. The mixture will be on the runny side. Sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle the nuts over the pumpkin mixture, and pack them in. Drizzle the melted butter evenly over the nuts. Bake at 350 degrees for 50 to 60 minutes.
Allow the pumpkin bars to cool for five to ten minutes on a rack. Invert the whole slab onto a tray or cutting board. Peel off the parchment paper.
Allow the slab to cool thoroughly. Spread the frosting over the slab, and refrigerate for a few hours before cutting.
For the frosting, you will need:
1 (8 oz. package) of cream cheese, at room temperature
1/2 cup powdered sugar, sifted
3/4 cup Cool Whip
Beat the cream cheese and powdered sugar in an electric mixer with a paddle attachment. Fold in the Cool Whip.Spread evenly over the slab. Refrigerate for a few hours.
Cut into bars, and serve immediately, or place them in muffin tins for easy transport to a potluck.
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Bakeware was provided by EmileHenryUSA only for review purposes, and the opinions are strictly my own. I am not affiliated with EmileHenry in any way and I was not paid for my endorsement of their products.
Pumpkin Crunch Cake
Such a simple dessert and it's even better than pie!!
FULL RECIPE:
Must-Try Pumpkin Crunch Pie- Everyday Food with Sarah Carey
If you're looking for a new twist for your holiday pumpkin pie, look no further. Watch Sarah Carey make a scrumptious pecan topping that adds a sweet and delightful crunch to every bite.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.