Katie Lee Makes Pumpkin Pie Pudding | The Kitchen | Food Network
Your favorite fall pie gets a PUDDING makeover! ????
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Pumpkin Pie Pudding
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 5 min
Active: 5 min
Yield: 2 servings
Ingredients
2 ripe bananas
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
Two 3.25-ounce cups store-bought vanilla pudding
2 graham crackers
Directions
Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.
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Katie Lee Makes Pumpkin Pie Pudding | The Kitchen | Food Network
Ree Drummond's Chocolate Marshmallow Pumpkin Pie | The Pioneer Woman | Food Network
Ree takes a Thanksgiving shortcut by topping a store-bought pumpkin pie with chocolate ganache and fluffy marshmallow cream!
#ThePioneerWoman, Saturdays at 10a|9c
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Marshmallow Pumpkin Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr (includes setting time)
Active: 20 min
Yield: 12 servings
Ingredients
Ganache:
6 ounces semisweet chocolate, broken into pieces
3/4 cup heavy cream
1/2 teaspoon vanilla extract
Marshmallow Whipped Cream:
One 7-ounce container marshmallow cream
4 tablespoons (1/2 stick) butter, at room temperature
2 cups heavy cream
1 cup confectioners' sugar
Pie:
1 store-bought pumpkin pie
Seasonal chocolate lollipops, for decorating
Directions
For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined.
For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds.
In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth.
For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes.
Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream.
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Ree Drummond's Chocolate Marshmallow Pumpkin Pie | The Pioneer Woman | Food Network
Ree Drummond's Top Pumpkin Recipe Videos | The Pioneer Woman | Food Network
From Pumpkin Cinnamon Rolls to Pumpkin Tiramisu, these are Ree Drummond's top pumpkin recipe videos of ALL TIME! #Pumpkin #Fall #PioneerWoman #FoodNetwork #ReeDrummond
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Pumpkin Pie Snacking Granola
2:05 - Pumpkin Scones with Coffee Glaze
6:47 - Pumpkin Smoothie
8:03 - Pumpkin Tiramisu
9:50 - Chocolate Marshmallow Pumpkin Pie
11:55 - Pumpkin Rum Cake
18:30 - Pumpkin Gingersnap Cheesecake
22:24 - Pumpkin Cinnamon Rolls
Get the recipes:
Pumpkin Pie Snacking Granola -
Pumpkin Scones with Coffee Glaze -
Pumpkin Smoothie -
Pumpkin Tiramisu -
Chocolate Marshmallow Pumpkin Pie -
Pumpkin Rum Cake -
Pumpkin Gingersnap Cheesecake -
Pumpkin Cinnamon Rolls -
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Ree Drummond's Top Pumpkin Recipe Videos | The Pioneer Woman | Food Network
The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
Go BEYOND pumpkin pie and opt for Ree’s pumpkin CHEESECAKE instead!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Gingersnap Cheesecake
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 6 hr 45 min (includes chilling, standing and cooling times)
Active: 40 min
Yield: 10 to 12 servings
Ingredients
Pumpkin Gingersnap Cheesecake:
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving
Directions
For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
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The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
Meta Givens' Pumpkin Pie | Genius Recipes
Caramelizing the pumpkin puree means that this is a pumpkin pie with guts, one that won't just sit there phoning in the pumpkin flavor, burying it under lots of spice. SUBSCRIBE TO FOOD52 ►►
Ingredients (Serves 6)
1 3/4 cups canned or fresh cooked pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
1 cup cream
1/2 cup milk
Unbaked, unpricked, chilled 9-inch pie shell
FULL RECIPE ►►
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ABOUT FOOD52
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.
Pumpkin Pie Dip | Food Network | #Shorts
Pumpkin Pie Dip (!) because not enough dessert dips exist!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Pie Dip
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Level: Easy
Total: 2 hr 20 min (includes refrigeration time)
Active: 20 min
Yield: 10 to 12 servings
Ingredients
Two 8-ounce packages cream cheese, at room temperature
1 tablespoon pumpkin pie spice
1 1/2 cups plus 1 tablespoon confectioners' sugar
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon cinnamon sugar
One 1-pound box ginger cookies, such as Ginger Snaps
Directions
Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
Serve with ginger cookies for dipping.
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Pumpkin Pie Dip | Food Network