Pumpkin Gingerbread Trifle - Blast From the Past
In this Blast From the Past, we cook the perfect Thanksgiving dish with the Deens! You won't want to miss Paula's Pumpkin Gingerbread Trifle.
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Ingredients:
1 (12 oz) carton frozen whipped topping
1/2 cup packed brown sugar
1/3 teaspoon or cinnamon ground cardamom
1 (30 oz) can pumpkin pie filling
1 (5.1 oz) package instant vanilla pudding mix
2 (14 oz) packages gingerbread mix
1/2 cup optional gingersnaps
Preparation:
1.) Bake the gingerbread according to the package directions; cool completely.
2.) Meanwhile, prepare the pudding and set aside.
3.) Stir the pumpkin pie filling, sugar and cardamom into the pudding.
4.) Crumble 1 batch of gingerbread into the bottom of a large, clear bowl.
5.) Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream.
6.) Repeat with the remaining gingerbread, pudding, and whipped cream.
7.) Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight.
8.) Trifle can be layered in a punch bowl.
Enjoy!
Easy Pumpkin Ginger Loaf | FOOD | Great Home Ideas
Fast Ed show's you how to make a Pumpkin and Ginger Loaf.
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Ginger Walnut Pumpkin Bread Recipe - Paula Deen at the Southern Table
Fall is the time of year for pumpkin everything and this twist on pumpkin bread is a new Paula Deen recipe.
Ingredients
3 1/2 cups All Purpose Flour
3 Cups Granulated Sugar
2 TSP Baking Soda
1 TSP Baking Powder
1/2 TSP Salt
1/2 TSP Ground Cinnamon
1/4 TSP Ground Nutmeg
1/4 TSP Ground Cloves
1/2 Cup Crystallized Ginger
1 Cup Chopped Walnuts
2TBSP Flour Mixture
4 Large eggs
1/2 Cup Vegetable Oil
2 TBSP Whole Milk
2 1/2 Cups Canned Pumpkin
For topping:
2/3 cup of All Purpose Flour
3 TBSP light brown sugar
3 TBSP Old Fashioned Oats
1/2 TSP Ground Cinnamon
5 TBSP Unsalted Butter - melted
Preparation
1. Pre heat oven to bake at 350 degrees.
2. Mix together flour, sugar, baking soda, , baking powder, cinnamon, nutmeg and cloves
3. In a separate bowl, mix together ginger, walnuts and flour mixture.
4. For wet ingredients, mix together eggs, oil, milk and canned pumpkin
5. To create the topping, mix together flour, light brown sugar, oats, cinnamon, and butter.
6. Combine wet ingredients with dry ingredients and then add in ginger and walnut mixture.
7. Pour finished mixture into two bread pans and sprinkle topping across the top.
8. Bake at 350 degrees for 60-70 minutes.
How To: Baking Holiday Pumpkin Gingerbread
Perfect bread for Holiday get-togethers and gift giving!
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil, water, and eggs; beat until smooth. Stir in pumpkin.
In medium bowl, combine flour, ginger, allspice cinnamon, nutmeg, and clove. soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
I make Sticky Pumpkin Gingerbread from Claire Saffitz’s What’s For Dessert
Join me as I try making the Sticky Pumpkin Gingerbread from Claire Saffitz’s latest book What’s For Dessert?
#Recipes #Baking #easyrecipe #easyrecipes #recipetesting #What’sForDessert #relaxing
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Professional Baker Teaches You How To Make PUMPKIN PUDDING!
Pumpkin Pudding is on the 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 recipes below!
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Recipe
Yield: 12-16 servings
Prep Time: 45 minutes
Cook Time: 2 ½ hours
Ingredients
Pumpkin Loaf
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar (caster sugar)
2 large eggs, at room temperature
1 cup (250 g) pure pumpkin puree
1 cup (250 mL) milk
2 cups (300 g) all-purpose flour (plain flour)
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) ground cinnamon
Custard
4 large eggs
2 egg yolks
¼ cup (50 g) packed light brown sugar
¼ cup (65 g) fancy molasses (or treacle syrup)
3 cups (750 mL) milk
1 cup (250 mL) whipping (35%) cream
1 ½ tsp (7 mL) ground ginger
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) ground allspice
¼ tsp (1 mL) ground clove
Directions
1. Preheat the oven to 325 F (160 C). Grease a 9-x-5-inch loaf pan and line the sides with parchment so that it comes up the sides.
2. Cream the butter and sugar together in a large mixing bowl and add the eggs one at a time, mixing well after each addition. Whisk the pumpkin puree and milk together and stir this into the butter mixture. In a separate bowl, sift the flour, baking powder, baking soda, salt, ginger and cinnamon and stir this into the batter until incorporated. Pour into the prepared pan and bake the cake for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in the tin before turning it out to cool completely. The loaf can be made a day ahead and wrapped until ready to use (or is delicious all on its own!)
3. Once cooled, cut the loaf into 1-inch (25 mm) cubes and place them into a large bowl. In a separate bowl, whisk the eggs and egg yolks and then whisk in the brown sugar, molasses, milk, cream and spices. Pour this over the pumpkin loaf cubes, stir to coat and let this sit for 10 minutes to absorb, stirring once or twice – don’t be concerned if the pumpkin loaf breaks down a bit as you stir.
4. Preheat the oven to 350 F (180 C) and grease a 9-inch springform pan. Line the outside bottom and sides of the pan with tin foil (to prevent leaks) and place the pan in a roasting pan or other dish that can be filled with water. Pour the bread pudding mix into the springform pan and fill the roasting pan with boiling water. Bake this for about 90 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the pan from the water bath onto a cooling rack to cool to room temperature, then chill for at least 4 hours before serving.
Serve the gingerbread pudding sliced into wedges and topped with whipped cream.
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