Pumpkin Chocolate Pie With Gingersnap Crust Recipes

PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

GINGERSNAP PUMPKIN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
• Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
• Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST

Steps:

• Make the crust:
• Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
• Make the filling:
• Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
• Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
• Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
• Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
• Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
• Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
• Do Ahead
• Pie can be made 1 day ahead; store at room temperature.

PUMPKIN CHOCOLATE PIE WITH GINGERSNAP CRUST

Steps:

• Prepare the gingersnap pie crust.
• Heat oven to 350°F (175°C).
• Place chocolate in a large heatproof bowl. In a microwave set to 50% power level (or power level 5), heat for 30 seconds. Stir chocolate around, and heat for an additional 30 seconds. Repeat as needed until chocolate is melted. After each round, be sure to fully stir the chocolate - it will help melt the rest of the unmelted chocolate.
• Add pumpkin to the bowl with chocolate and mix until fully combined. Add eggs, brown sugar, cinnamon, salt, ginger, cloves, nutmeg, and evaporated milk and whisk until smooth. Pour into cooled crust.
• Bake for 60 - 70 minutes until the edges of the pie are set and the middle of the pie no longer looks liquidy. Transfer to a wire rack and let cool to room temperature. Shave the end of the chocolate bar using a vegetable peeler to create chocolate curls to garnish on top of the pie. Serve with whipped cream.

PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING

Steps:

• For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
• Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
• Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
• Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
• For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
• In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
• For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
• Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.

PUMPKIN GINGERSNAP DESSERT

Steps:

• Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

GINGERSNAP PUMPKIN PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust., In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.

PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST

Steps:

• For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
• For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
• In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
• Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
• Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
• Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
• Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.