How To Make WORLD'S BEST PUMPKIN PIE! Easy Step By Step By Double Stop Bake Shop
#pumpkinpie #pumpkin #baking #bestrecipe #pie #easyrecipe #whippedcream #pumpkinspice
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Take a bite of this smooth, luscious pumpkin pie, close your eyes, and be transported back to the good ole days….Grandma’s toasty warm house on a holiday, the people you love gathered around, hot rolls in the oven, and feeling thankful to just “be”. As Nanny would say, save some room for “a little, or a lottle” dessert! I took her advice and added an extra egg yolk to the pumpkin filling in this pie. I couldn’t decide between brown sugar and granulated sugar, so I used a little of both. I think you’ll like it.
When I was little, and to this day, I love cooking with my Mama. I remember one Thanksgiving, early on, I was probably seven years old,…She showed me how to make my favorite: Pecan Pie! I was so excited to get into the flour, roll the dough, and create something tasty. Everything she makes is made with love. That really is the secret ingredient.
I hope you enjoy this recipe, and let me know if you try it. Stay tuned for more pie recipes!
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How to Make Gingersnap Pumpkin Pie with Pecan Praline
Love pumpkin pie? imperialsugar.com. Take it to the next level with this Pumpkin Pie With Pecan Praline Crunch and Gingersnap Crust. Made with a perfectly spiced gingersnap crust, creamy pumpkin custard, and topped with deliciously addicting pecan crunchies and creme chantilly. This pie recipe will be the perfect addition to any fall gathering and makes an impressive Thanksgiving or Christmas dessert. #imperialsugar #dessert #recipe #gingersnap #pumpkinpie #pecan #praline
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How to fix PUMPKIN PIE with Ginger Snap Cookie Crust | Thanksgiving Desserts
I’m making a pumpkin pie and using Ginger snap cookies for the crust. I also use cream cheese in my pie filling. Hope you give a try. It’s delicious. Thank you so much for watching.
#pie
#pumpkin
#fall
Recipe
8 ounces of Ginger snap cookies
4 tbsp. of butter melted
8 oz. cream cheese soften
1/2 cup dark brown sugar
2 cups of pumpkin puree
1 can sweetened condensed milk
2 eggs
2 tsp of cinnamon
1 tsp of pumpkin pie spice
1 tbsp. of vanilla
bake at 350 for 45 minutes... cool and top with whip cream.....
refrigerate
Cream Cheese Pumpkin Pie with Gingersnap Crust is SO easy, creamy, & DELICIOUS! | Bessie Bakes
This Cream Cheese Pumpkin Pie with a Gingersnap Crust has creamy and fluffy filling with a flavorful crust that’s so much better than traditional pumpkin pie.
Take your pumpkin pie recipe to the next level with cream cheese and a crunchy and flavorful gingersnap crust. It's so fluffy and delicious!!
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Cream Cheese Pumpkin Pie & Gingersnap Crust | Bessie Bakes | the perfect fall dessert
This Cream Cheese Pumpkin Pie with a Gingersnap Crust has a creamy and fluffy filling with a flavorful crust that’s so much better than traditional pumpkin pie.
The problem with traditional pumpkin pie is that it can be quite boring and ordinary if you don’t perfect the texture of the filling and the crust.
And pumpkin on its own tastes quite flat. You really need to add a good balance of spices to wake up the flavor in pumpkin pie, which this filling and gingersnap crust provide.
It’s best served CHILLED as the filling and crust just taste better this way. Served with fresh whipped cream!!
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Chapters:
00:00 Intro
00:07 Making the Crust
01:00 Forming the Pie Shell
01:37 Making the Pie Filling
02:42 Filling the Pie Shell
02:56 Bake the Pie!
03:03 Trying the Pie
03:17 Outro
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Pumpkin Cheesecake with Gingersnap Crust
An Easy Pumpkin Cheesecake is the perfect dessert recipe for the holidays! This homemade pumpkin cheesecake with gingersnap crust is a foolproof cheesecake.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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RECIPE:
INGREDIENTS
CRUST:
50 Gingersnaps
1/4 cup granulated sugar
7 Tablespoons unsalted butter melted
CHEESECAKE:
3 8 ounce packages cream cheese, room temperature
5 large eggs room temperature
1 15 ounce can pumpkin puree
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1/4 cup all-purpose flour
1/2 teaspoon salt
Whipped Cream , for serving
INSTRUCTIONS
Preheat the oven to 350°. Position the rack in the lower third of the oven.
Wrap a 10-inch springform pan with a few layers of aluminum foil, making sure that the foil tightly covers the seam of the pan and reaches more than halfway up the sides of the pan. Spray the inside of the pan with nonstick cooking spray.
Grind the cookies in a food processor. Pour the cookie crumbs into the melted butter along with 1/4 cup sugar. Stir with a fork to combine. Press the mixture in the bottom and halfway up the sides of the springform pan. Bake 10 minutes. Transfer to a rack to cool and lower the oven temperature to 325°F.
Make sure ALL your ingredients are room temperature to avoid lumps!
Beat the cream cheese and remaining 1 1/2 cups sugar with an electric mixer. (I prefer using my stand mixer for this.) Beat in the eggs, pumpkin, vanilla, flour, pumpkin pie spice and salt and continue mixing until combined and very few lumps remain, about 2 minutes with a stand mixer.
Meanwhile, set 4 cups of water to boil in a kettle or on the stove or microwave (this is for the water bath).
Place the prepared crust into a large roasting pan (the kind you bake a turkey in). Pour the cheesecake onto the prepared crust. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the springform pan.
Bake the cheesecake until the center is still slightly wobbly but the edges are firm to the touch, about 75 minutes. Turn off the oven and crack the oven door and let the cheesecake sit, undisturbed, for one hour.
Transfer the roasting pan with the cheesecake to a rack and let it cool for 45 minutes. Remove the springform pan, remove the foil, and let the cheesecake cool on the rack for about 3 hours. Run a knife around the edges to loosen and wrap with plastic wrap. Refrigerate overnight. When ready to serve, remove the springform pan sides and slide onto a serving platter.
Serve with whipped cream.
RECIPE NOTES
If substituting spices for the Pumpkin Pie Spice, use: 2 teaspoons ground cinnamon, 3/4 teaspoons each ground nutmeg and ground cloves and 1/2 teaspoon ground ginger.