How To make Ribbon Pumpkin Pie with Crunchy Praline Pastr
-----crunchy praline -pastry----- 1/3 c Butter or margarine
1/3 c Brown sugar; packed
1/2 c Chopped pecans
1 (9-in.) pastry shell *
* lightly baked
filling:
1 Envelope unflavored gelatin
1/4 c Cold water
3 Eggs; separated
Sugar 1 1/4 c Cooked or canned pumpkin
1/2 c Sour cream
1/2 ts Salt
1 1/2 ts Pumpkin pie spice
1 tb Chopped candied ginger
1 c Whipping cream
Lace cookies (optional) Combine butter and brown sugar in saucepan. Cook, stirring, until sugar melts and mixture bubbles vigorously. Remove from heat, stir in pecans and spread over bottom of pastry shell. Bake at 425F 5 minutes or until bubbly. Remove from oven and cool thoroughly. Soften gelatin in cold water. Beat egg yolks well with 1/3 cup sugar. Add pumpkin, sour cream, salt, pumpkin pie spice and ginger to egg yolk mixture. Cook, stirring, over medium heat just until mixture comes to boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in gelatin until dissolved. Cool. Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue to beat until stiff peaks form. Fold whites into pumpkin mixture. Spoon half of filling into Crunchy Praline Pastry. Chill until almost set. Whip cream and spread half over pumpkin filling in pie shell. Top with remaining pumpkin mixture. Chill until almost set and garnish with remaining whipped cream and Lace Cookies, rolled into cornucopias, if desired. (C) 1992 The Los Angeles Times -----
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Bourbon Pumpkin Cheesecake with Graham Cracker Crust | Cooking with Kurt
Learn how to make a delicious Bourbon Pumpkin Cheesecake! A light as a feather pumpkin cream filling is encased in a buttery graham cracker crust, then topped with whipped cream frosting. Enjoy!
RECIPE:
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Equipment:
Electric Kettle -
Food Processor -
Measuring Set -
9-inch Springform Pan -
KitchenAid Stand Mixer -
Grater -
Aluminum Foil -
Cake Decorating and Piping Tips -
12-inch Revolving Cake Stand -
Ingredients:
Graham Cracker Crust:
2 cups graham cracker crumbs (18 sheets / sleeves) [225 g] -
5 tbsp unsalted butter [71 g]
2 tbsp dark brown sugar [25 g] -
1 tsp vanilla extract [5 mL] -
1/2 tsp ground cinnamon [1.3 g] -
Filling:
2 3/4 bars of full-fat cream cheese (22 oz total) [622.6 g]
1/2 cup granulated sugar [100 g] -
1/2 cup (packed) light brown sugar [110 g] -
1/2 cup full-fat sour cream (4 oz) [113.2 g]
1 can (15 oz) pure pumpkin puree [424.5 g] -
1 tbsp vanilla extract [15 mL] -
1 tbsp bourbon (optional) [15 mL]
1 tsp ground cinnamon [2.6 g] -
1/4 tsp ground nutmeg [0.6 g] -
1/4 tsp ground cloves [0.5 g] -
1/4 tsp ground ginger [0.4 g] -
2 tbsp all-purpose flour [15.6 g] -
3 eggs [150 g]
Whipped Cream Decoration:
1/4 bar of full-fat cream cheese (2 oz total) [56.6 g]
2 tbsp tbsp granulated sugar [25 g] -
2 tsp bourbon (sub: vanilla extract) [10 mL]
1/2 cup heavy cream [120 mL]
3 pinches of ground nutmeg (optional garnish) -
*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
Apple Butter and Maple Syrup Pumpkin Pie with a Pecan Crusted Streusel Topping | 2021 Youtube Collab
List of Channels Participating
Gregs Kitchen
Gay Jordan
Sharon Yarbrough
Mrs.Katie
Mrs. Vicki
Mrs. Leslie
Mrs. Lorie
Mrs. Darlene Souper at 60
Renee
Today is a YouTube Collaboration with all your favorite Channels. We are preparing a full Thanksgiving Day Dinner just for you. I’m making a fabulous Apple Butter and Maple Syrup Pumpkiin Pie with a Pecan Crusted Streusel Topping with a rich flaky buttery crust. You don’t want to miss out on this divine spin on a Pumpkin Pie. Your family and guests will swoon as they beg for another bite. Maybe you better just bake TWO. Enjoy!! Lord bless, Darlene
Apple Butter and Maple Syrup Pumpkin Pie with Pecan Crusted Streusel Topping
1 c Pumpkin puree
1 c Apple butter
1/4 c pure maple syrup
1/4 c packed dark brown sugar
1 tsp pumpkin pie spice
1/4 tsp salt
3 eggs, beaten
1 c evaporated milk
Pour all of the above and mix with stand mixer or hand mixer or by hand till well combined.
Pour into prepared pie crust. (Use my buttery Award Winning Blue Prize Winning Crust, see below)
Bake at 375 for 50 to 60 min. Keep an eye on it. Don’t let your crust get too brown. If it does use foil to cover the crusts.
Now make your Streusel Topping
3 T cold butter, cut into small pieces
1/2 c packed brown sugar
1/2 c flour
Mix well but gently, use a pastry blender or your hand. Crumble mixture till it has the consistency of corn meal.
Then add
1/2 c chopped pecans and mix together
When pie comes out of oven and while hot, add the streusel topping and return to oven for 15 min. Do Not Let Crust Edges Get Too Brown. Cover with foil or a pie crust cover.
Allow to cool completely before serving. We like ours with a scoop of Vanilla Bean Ice Cream. Enjoy!!! (I really mean it) Lord bless, Darlene
PIE CRUST
1-1/4 c flour
1/4 tsp salt
1/2 c chilled butter, diced up
Combine dry ingredients with pastry cutter. Stir in cold water tsp by tsp till crust holds together. Form into ball and flatten gently keeping in a round disk shape. Refridgerate or freeze. Completely defrost for use.
1/4 c ice water
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Let's Chat About Pie Cookbooks
Let's explore my recent library haul of pie cookbooks!