Enri's PUMPKIN PIE Recipe
In this video, I share my recipe to make the most delicious and sweetened condensed milk creamy pumpkin pie, a dessert that shouldn't be missing from any Thanksgiving and Christmas celebration. I call it creamy pumpkin pie because, in addition to a perfect crust, the filling, with the exact amount of spices, is extremely smooth and silky, and it doesn't crack in the oven.
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How To Turn A Whole Pumpkin Into The Best Pumpkin pie
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Homemade pumpkin pie is great, but it never reaches it's full potential unless you truly make it from scratch. We're gonna roast our own pumpkin, make our own sweetened condensed milk, and end with one of the most flavorful pumpkin pies you've ever had. A little effort goes a long way here.
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Geoffrey Zakarian's Make-Ahead Pumpkin Pie for Thanksgiving | The Kitchen | Food Network
Geoffrey Zakarian shares a great way to take out all the stress of making pumpkin (or sweet potato) pie for Thanksgiving.
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Geoffrey Zakarian's Make-Ahead Pumpkin Pie for Thanksgiving | The Kitchen | Food Network
Our Favorite Ina Garten Pumpkin Recipe Videos | Barefoot Contessa | Food Network
From Pumpkin Flan with Maple Caramel to a Pumpkin Mousse Parfait, these are our favorite Ina Garten pumpkin recipe videos! #Pumpkin #Thanksgiving #BarefootContessa #FoodNetwork #InaGarten
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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0:00 - Intro
0:04 - Pumpkin Flan with Maple Caramel
4:05 - Winter Squash Soup
6:53 - Pumpkin Mousse
12:02 - Pumpkin Mousse Parfait
15:58 - Pumpkin Banana Mousse Tart
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Our Favorite Ina Garten Thanksgiving Turkey Recipe Videos | Barefoot Contessa | 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
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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.
Barefoot Contessa’s Pumpkin Banana Mousse Tart for Thanksgiving | Barefoot Contessa | Food Network
Switch things up from the traditional pumpkin pie this Thanksgiving!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Pumpkin Banana Mousse Tart
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 30 min
Inactive: 2 hr 30 min
Cook: 20 min
Yield: 10 servings
Ingredients
For the crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted
For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional
Directions
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.
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Barefoot Contessa’s Pumpkin Banana Mousse Tart for Thanksgiving | Barefoot Contessa | Food Network