Pumpkin Pie Dip | Food Network | #Shorts
Pumpkin Pie Dip (!) because not enough dessert dips exist!
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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
Pumpkin Pie Slice Cake | Food Network
Pumpkin spice cake is transformed into a giant slice of pumpkin pie.
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Pumpkin Pie Slice Cake | Food Network
Recipe of the Day: Apple-Pumpkin-Pecan Pie | Food Network
Combine three holiday favorites into this one delicious treat.
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Apple-Pumpkin-Pecan Pie
Recipe courtesy of Food Network Kitchen
Total: 3 hr 15 min
Prep: 10 min
Inactive: 1 hr
Cook: 2 hr 5 min
Yield: 8 servings
Level: Intermediate
Ingredients
Crust:
Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
Apple Pie Filling:
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving
Directions
Special equipment: A 9 1/2-inch deep-dish pie pan; pie weights, uncooked rice or dried beans
For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.
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Recipe of the Day: Apple-Pumpkin-Pecan Pie | Food Network
How to Make No-Bake Pumpkin Ice Cream Pie | The Kitchen | Food Network
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Pumpkin Pie Ice Cream Cake
Recipe courtesy of The Kitchen
Total: 2 hr
Active: 30 min
Yield: 8 servings
Level: Easy
Ingredients
Nonstick cooking spray, for greasing
1 cup heavy whipping cream
3 tablespoons brown sugar
1 tablespoon maple syrup
2 teaspoons vanilla
2 cups crushed gingersnap cookies
6 tablespoons butter, melted
1 quart pumpkin ice cream, softened
2 cups crumbled store-bought pumpkin bread
1/2 cup chopped store-bought candied pecans or other nuts, for garnish
Directions
Special equipment: a 9-inch pie plate
Spray a 9-inch pie plate with nonstick cooking spray.
In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
Garnish with candied pecans before serving.
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How to Make No-Bake Pumpkin Ice Cream Pie | The Kitchen | Food Network
S'mores Pumpkin Pie Hack with Jocelyn Delk Adams | Food Network
Jocelyn transforms a store-bought pumpkin pie using an ingredient you probably already have in the pantry! And the results are ????????! She's sharing her quick Thanksgiving dessert trick on #TurkeyDaySunnysWay with Sunny Anderson! Tune in Saturday at 12:30|11:30c.
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No matter how you're celebrating Turkey Day this year, Sunny will surely have recipes and ideas for you. She's rounding up some pals for a virtual feast, and they're each sharing tried-and-true family classics fit for the holiday. Start your Thanksgiving countdown now with a look through our best best for turkey, sides, desserts and more.
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S'mores Pumpkin Pie
RECIPE COURTESY OF JOCELYN DELK ADAMS
Level: Easy
Total: 15 min
Active: 15 min
Yield: 6 servings
Ingredients
1 cup semisweet chocolate chips
5 to 6 tablespoons heavy whipping cream
One 9-inch store-bought pumpkin pie
18 to 22 large marshmallows
Directions
Set the oven to broil.
Combine the chocolate chips and whipping cream in a microwave-safe bowl. Microwave on high for 1 minute to 70 seconds. Whisk together until completely combined and smooth.
Using a spatula, spread the chocolate ganache over the top of the pie.
Top with the marshmallows, then broil until the marshmallows are golden brown and perfectly toasted, about 3 minutes.
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S'mores Pumpkin Pie Hack with Jocelyn Delk Adams | Food Network
Blast from the Past - Paula Deen's Thanksgiving Pumpkin Rum Pie Recipe
Paula and her cousin Johnnie get ready for Thanksgiving with a Pumpkin Rum Pie. This pie is a perfect (and easy) treat to end your holiday meal with. Grab a loved one and start baking!
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Pumpkin Rum Pie Recipe:
Ingredients
1 (9 inch) pre-made pie shell
1 (15 oz) can unsweetened pumpkin puree
3 large at room temperature eggs
1 cup firmly packed light brown sugar
4 tablespoons melted and cooled unsalted butter
2 1/2 cups divided heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
pinch ground cloves
pinch ground nutmeg
pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioner's sugar
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
Directions
Preheat the oven to 375º.
1. Partially bake the pie shell, according to the package directions.
2. In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, light brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum and vanilla. Pour into the shell.
3. Bake for 10 minutes, and then reduce the oven temperature to 300º. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
4. With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioner’s sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
Praline Pecans:
1. In a small skillet melt the butter and dark brown sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil.
2. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
All Recipes Courtesy of PaulaDeen.com.