Pumpkin Flan With Brown Sugar Crust Recipes

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PUMPKIN FLAN



Pumpkin Flan image

Provided by Ellie Krieger

Categories     dessert

Time 1h15m

Yield 8 servings (1 serving equals 1 flan)

Number Of Ingredients 10

Nonstick cooking spray
2/3 cup sugar, divided
1/2 cup whole milk
1/4 cup evaporated milk
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
3/4 cup solid-pack pumpkin

Steps:

  • Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
  • In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.
  • Preheat oven to 350 degrees F.
  • Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.

PUMPKIN PIE



Pumpkin Pie image

Try Alton Brown's classic Pumpkin Pie recipe from Food Network.

Provided by Alton Brown

Categories     dessert

Time 3h50m

Yield 1 9-inch pie or 5 5-inch mini-pies

Number Of Ingredients 14

6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted
16 ounces Pumpkin Puree, recipe follows
1 cup half-and-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk
5 teaspoons light brown sugar, divided
1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

Steps:

  • Heat the oven to 350 degrees F.
  • For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
  • Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
  • For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
  • Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
  • For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
  • Heat the oven to 400 degrees F.
  • Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
  • Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
  • Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

PUMPKIN FLAN



Pumpkin Flan image

If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree
1 1/2 cups half-and-half or cream
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped

Steps:

  • Preheat the oven to 350 degrees.
  • Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
  • In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
  • Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

PUMPKIN FLAN



Pumpkin Flan image

Categories     Dairy     Egg     Dessert     Bake     Low Fat     Low Sodium     Pumpkin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

2/3 cup sugar
1/4 cup water
3/4 cup canned solid-pack pumpkin
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of ground allspice
1 cup low-fat milk

Steps:

  • Position rack in center of oven and preheat to 325°F. Stir 2/3 cup sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Boil until mixture turns amber-colored, brushing any crystals that form on sides of pan with wet brush and swirling pan occasionally, about 7 minutes. Immediately divide caramel among six 1/2-cup soufflè dishes to cover bottoms and sides with caramel. Cool.
  • Whisk pumpkin, eggs, sugar, vanilla, cinnamon and allspice in large bowl to blend. Gradually whisk in milk. Divide mixture among soufflè dishes. Place dishes in large baking pan. Add enough water to baking pan to come halfway up sides of dishes. Bake until flan is set, about 55 minutes. Cool. Refrigerate at least 8 hours and up to 2 days. Run small sharp knife around edges of dishes to loosen. Turn flans out onto plates and serve.

ROASTED PUMPKIN WITH BROWN SUGAR



Roasted Pumpkin with Brown Sugar image

This roasted pumpkin is an alternative to a classic dish that pleases every time.

Provided by Military Cook

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 8

Number Of Ingredients 3

1 (2 pound) pumpkin
⅔ cup vegetable oil
½ cup brown sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut pumpkin into pieces and remove skin. Cut away seeds and fibrous tissue; discard. Rub oil onto pumpkin pieces, followed by brown sugar. Place onto a baking sheet.
  • Roast in the preheated oven until tender, 30 to 40 minutes.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 20.9 g, Fat 18.3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 5 mg, Sugar 14.9 g

BROWN-SUGAR PUMPKIN PIE



Brown-Sugar Pumpkin Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-inch pie

Number Of Ingredients 10

1/2 recipe Pate Brisee (Pie Dough)
All-purpose flour, for dusting
2 cups homemade Pumpkin Puree, or 1 (15-ounce) can pumpkin puree
3 large eggs, lightly beaten
1/2 cup heavy cream
1/2 cup packed dark-brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
  • In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.

PUMPKIN PIE FLAN



Pumpkin Pie Flan image

Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!

Provided by SR1958

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h10m

Yield 8

Number Of Ingredients 8

½ cup white sugar
1 (14 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
1 (5 ounce) can sweetened condensed milk
6 eggs
½ cup white sugar
1 teaspoon vanilla extract
1 teaspoon allspice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
  • Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
  • Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
  • Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.3 g, Cholesterol 157.8 mg, Fat 8.6 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 4.2 g, Sodium 239.6 mg, Sugar 40.8 g

PUMPKIN FLAN WITH GINGERSNAP CRUST



Pumpkin Flan with Gingersnap Crust image

Provided by Douglas Rodriguez

Categories     Food Processor     Dairy     Vegetable     Dessert     Bake     Pumpkin     Spring

Yield Makes 6 servings

Number Of Ingredients 11

Flan
8 ounces calabaza or pumpkin, peeled, seeded, and cut into 1/2-inch dice
1 can (14 1/2 ounces) condensed milk
1 can (12 ounces) evaporated milk
8 eggs
3 tablespoons sugar
Caramel
1 cup sugar
Crust
1 pound gingersnap cookies
1/2 cup melted butter

Steps:

  • To prepare the flan, bring a saucepan of water to a boil. Add the calabaza and cook until tender, about 30 minutes. Drain the calabaza and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and purée until smooth. Set aside.
  • Preheat the oven to 375°F.
  • To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes. Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds. Pour the reserved flan mixture on top of the caramel and place in a water bath. Bake for 15 minutes.
  • Reduce the oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove from the oven and let cool completely.
  • To prepare the crust, place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.
  • To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.

PUMPKIN FLAN



Pumpkin Flan image

Spice-rich and amber-colored Pumpkin Flan in one beautiful variation of classic Latin American flan, being particularly popular in Puerto Rico. What a perfect ending to a meal with spicy flavors.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 12

Number Of Ingredients 11

3/4 cup sugar
1/4 cup water
1 cup pumpkin (not pumpkin pie mix)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 eggs
1 cup half-and-half
1 cup whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Heat 3/4 cup sugar and the water to boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep golden brown.
  • Place quiche dish, 9x1 1/2 or 10x1 1/4 inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
  • Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended. Beat in half-and-half and whipping cream. Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 hour to 1 hour 15 minutes or until knife inserted in center comes out clean.
  • Remove dish from water; cool 15 minutes. Refrigerate about 3 hours or until chilled. Loosen side of flan from dish with knife; unmold. Store covered in refrigerator.

Nutrition Facts : Calories 225, Carbohydrate 29 g, Cholesterol 135 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 45 mg

BROWN SUGAR & ALMOND PUMPKIN CUSTARD PIE



Brown Sugar & Almond Pumpkin Custard Pie image

Plain old pumpkin pie is fine, but for special occasions, I reach for this recipe! A tender homemade crust is topped with a crunchy brown sugar layer and then creamy pumpkin custard.

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 23

1-2/3 cups all-purpose flour
2/3 cup shortening
3/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cold water
2 tablespoons plus 1-1/2 teaspoons cider vinegar
BROWN SUGAR LAYER:
1 cup finely chopped almonds
1/2 cup packed brown sugar
2 tablespoons almond paste
2 tablespoons finely chopped crystallized ginger
2 teaspoons all-purpose flour
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3 tablespoons cold butter
CUSTARD LAYER:
3 ounces cream cheese, softened
1 cup packed brown sugar
1/3 cup sour cream
1-1/3 cups canned pumpkin
1/2 cup evaporated milk
2 tablespoons molasses
2 teaspoons pumpkin pie spice
2 large eggs plus 1 large egg yolk, lightly beaten

Steps:

  • In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic. Refrigerate until easy to handle, about 30 minutes., Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly. Spread over bottom of crust., In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil., Bake at 425° for 10 minutes. Reduce heat to 375°; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 693 calories, Fat 38g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 343mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 5g fiber), Protein 11g protein.

PUMPKIN FLAN



Pumpkin Flan image

Provided by Bryan Miller

Categories     dessert

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 8

1/4 cup sugar for caramelizing
2 tablespoons water
1 cup pumpkin puree
1 cup milk
1/2 cup cream
4 eggs
5 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • In a small saucepan, combine the 1/4 cup sugar and 2 tablespoons water to make the caramel. Cook over medium heat, stirring initially to combine the sugar and water, then let it cook undisturbed. Cook mixture until it turns golden brown. Watch carefully to prevent burning. Remove from heat immediately.
  • When caramel is ready, pour it into a baking dish, approximately 1-quart capacity, tilting it to coat evenly.
  • In a mixing bowl, combine the pumpkin puree, milk, cream, eggs, sugar and vanilla extract. Stir well.
  • Pour mixture into the baking dish. Place in the oven inside a deep roasting pan filled with boiling water. Cook for 45 minutes. Let cool at room temperature. Chill before serving. To unmold, run a knife around the rim of the flan, place a serving dish over it and flip it.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 51 milligrams, Sugar 17 grams, TransFat 0 grams

PUMPKIN FLAN WITH GINGERSNAP CRUST



Pumpkin Flan With Gingersnap Crust image

I adjusted this recipe (found in the Chicago Tribune). The original recipe called for cooking a small pumpkin. Unfortunately, I had to subsitute a plain graham cracker crust (with gingersnap spices added) when I made it because I couldn't find any gingersnaps at the store. This could easily be made without a crust too. Everyone enjoyed this and said that it wasn't overly sweet. I'm posting it for future use.

Provided by Chicagopm

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
8 eggs
1 cup sugar
3 tablespoons sugar
1 (16 ounce) box gingersnap cookies
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.
  • Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
  • Immediately pour melted sugar into a 9 x 5 inch loaf pan.
  • Pour pumpkin mixture into pan on top of the caramel.
  • Place loaf pan in a deep baking dish partially filled with hot water.
  • Bake until flan is set, (about 50 minutes) or until knife comes out clean.
  • Remove from oven and cool completely on a wire rack.
  • Combine cookies and melted butter in a food processor until well blended.
  • Pack the cookie mixture on top of the cooled flan.
  • Refrigerate at least 8 hours.
  • Run a small knife along the edges of the mold to loosen; invert onto a serving plate.

Nutrition Facts : Calories 758.2, Fat 29.7, SaturatedFat 14.9, Cholesterol 271.2, Sodium 634.1, Carbohydrate 108.8, Fiber 1.5, Sugar 69.2, Protein 17

PUMPKIN FLAN



Pumpkin Flan image

For many Cubans, flan is a birthright. This version comes from Margarita Velasco, who left Cuba for America when she was 10. She got it from a relative who for years made it when Ms. Velasco and her family would gather for big American-style Thanksgiving dinners. Ms. Velasco makes it with three kinds of squash: butternut, a cooking pumpkin like a calabaza and canned pumpkin. But it works just as well with a mix of pulp from the squash and the pumpkin, which you can get by cutting them into large chunks, seeding them and then roasting or boiling. In a pinch, you could use canned pumpkin.

Provided by Kim Severson

Categories     dinner, custards and puddings, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 9

1 3/4 cups/350 grams granulated sugar, divided
1 cinnamon stick
2 cups/473 milliliters half-and-half
4 large eggs, plus 2 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice (see note)
1/8 teaspoon fine salt
1/2 cup/125 grams pumpkin purée (from a speckled hound, calabaza or other cooking pumpkin)
1/2 cup/125 grams butternut squash purée (see note)

Steps:

  • Make the caramel: In a heavy saucepan, mix 3/4 cup sugar and 1/4 cup water. The mixture should look like wet sand. Cook over medium heat, stirring frequently, until it begins to make large bubbles. Continue to cook without stirring, rotating the pan regularly, until the caramel is translucent and amber-colored, 12 to 15 minutes. Working quickly, pour caramel into a 2-quart oven-safe glass bowl and rotate the bowl so it coats the sides.
  • Make the flan: In another saucepan, combine remaining sugar, cinnamon stick and half-and-half. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Let cool.
  • Heat oven to 350 degrees. Whisk eggs and egg yolks in a large bowl until well blended. Whisk in vanilla, pumpkin pie spice, salt and pumpkin and squash purées. Add cooled cream mixture and whisk well.
  • Pour custard mixture through a mesh sieve, stirring and pressing with a spatula. You can do this directly into the bowl with the caramel, or into a separate bowl first, and then pour the strained mixture into the bowl with the caramel.
  • Place the bowl with the custard into a larger baking dish and carefully add warm water until it reaches halfway up the sides of the flan bowl. Cover with foil and bake for 30 minutes. Remove foil and bake for another 45 to 60 minutes, or until flan is just set in the middle, but still jiggles slightly. (A wider, shallower baking vessel will cook more quickly than a deeper one.)
  • Remove flan from water bath and let cool to room temperature. Refrigerate until completely cool, preferably overnight. To serve, run a knife around the edges of the flan, then put a serving platter on top of the bowl and invert. The flan should slip easily onto the serving platter with the caramel sauce pooling nicely around it.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 67 milligrams, Sugar 32 grams, TransFat 0 grams

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From tasteatlas.com


SLOW COOKER CRUSTLESS BROWN SUGAR PUMPKIN PIE
2019-11-04 Mix together all the ingredients together in a medium sized bowl with a whisk until smooth. Spray the foil in the slow cooker with non-stick spray. Pour the pumpkin mixture into the foil. Cover and cook on HIGH for 2.5 hours or until the filling is set, keep the lid on the entire time. When the cooking time is done.
From themagicalslowcooker.com


PUMPKIN PIE WITH BROWN SUGAR CINNAMON WHIPPED CREAM
2017-11-09 To make the whipped cream, mix brown sugar, cornstarch and cinnamon in a small bowl with a spoonful or two of the cream and the vanilla. This will give the brown sugar a little head start on dissolving before adding to the rest of the cream. In a medium bowl, beat the balance of the whipped cream and the sugar/spice/cream mixture to soft peaks.
From themerchantbaker.com


EASY PUMPKIN PIE RECIPE {VIDEO} - THE COOKIE ROOKIE®
2018-10-15 Whisk until ingredients are well incorporated. Pour the pumpkin pie filling into the cooled pie crust. Place the pumpkin pie in the 425°f oven, on the baking stone, and cook for 15 minutes. Reduce the temperature to 350°F, and bake another 40-50 minutes or until a knife inserted in the center comes out clean.
From thecookierookie.com


PUMPKIN PIE RECIPE (FROM SCRATCH) - LIVE WELL BAKE OFTEN
To prepare the filling: Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, lightly beat the eggs. Whisk in the pumpkin puree and evaporated milk until well combined.
From livewellbakeoften.com


PUMPKIN PIE WITH PECAN-BROWN SUGAR CRUST - SAVEUR.COM
I also had just enough brown sugar-pecan mixture to sprinkle over the top of the pie, creating a lovely streusel crunch with every slice. Serve this dessert with fresh whipped cream for …
From saveur.com


VEGAN PUMPKIN BREAD WITH BROWN SUGAR STREUSEL CRUST
1/4 cup light brown sugar, packed. 1/4 cup all-purpose flour. Preheat oven to 375 degrees. Grease & flour one 9×5 inch loaf pan. Set aside. Bread- in a large mixing bowl, combine all ingredient through salt & whisk to combine. If coconut oil re-solidifys, no worries, a few small white clumps are ok. Stir in the flour and baking powder until ...
From amynewnostalgia.com


THE BEST PUMPKIN PIE (+VIDEO) - THE COUNTRY COOK
2020-10-03 Preheat oven to 425 degrees F. Using an electric mixer, mix the melted butter, brown sugar, pumpkin puree together until combined. Add in eggs, heavy cream, sour cream, spices, and vanilla. Mix until thoroughly combined. Pour …
From thecountrycook.net


BROWN SUGAR CRUST - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Homemade Brown Sugar Pie Crust, an easy simple pie dough, that is perfect for your favourite pies, tarts and much more. Flakey and buttery. The added touch of brown sugar makes it perfect. It will be your new go to Pie Crust Recipe. Pie Crust I got this Made from Scratch Pie Crust Recipe fromContinue Reading See more result ›› See also : Graham Cracker Crust Brown …
From therecipes.info


PUMPKIN PIE WITH BROWN SUGAR OATMEAL COOKIE CRUST
2022-04-24 Pumpkin Pie with Brown Sugar Oatmeal Cookie Crust – yes, yes, yes. Everyone loves pumpkin in the Fall and it’s a big part of Thanksgiving celebrations. I have a favorite pie recipe I fall back on, but this year I decided to sprinkle a little magic on it and give it a tasty twist. So, I made a pumpkin pie with a cookie crust using a box of Krusteaz cookie mix, and in one …
From myroilist.com


THE BEST CRUSTLESS PUMPKIN PIE - THE FLAVOR BENDER
2018-09-17 Then add the rest of the maple syrup and the vanilla and mix well. Add the 2 eggs and yolk, and whisk to combine. Add the pumpkin puree and whisk until it's mixed in well. Stir in the evaporated milk. Make sure that the evaporated milk is also mixed in well. Pour the prepared pumpkin custard into the 9 inch pie dish.
From theflavorbender.com


PRALINE PUMPKIN PIE – MY ROI LIST
2022-05-13 You can use light brown sugar or dark brown sugar. Sprinkle this mixture over the bottom of a par baked pie crust. Make the Pumpkin Pie filling. In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Mix ...
From myroilist.com


GINGER PUMPKIN CHEESECAKE RECIPE | ALTON BROWN
Procedure. Put the pumpkin puree in a 2-quart saucepan over medium heat and bring to a simmer. Cook The puree is cooked to evaporate some of the moisture and concentrate the sugars., stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove from heat and add the ginger, nutmeg, and dark brown sugar.
From altonbrown.com


THE GREAT PUMPKIN PIE RECIPE – MY ROI LIST
2022-05-11 In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal).
From myroilist.com


SUGAR ON PIE CRUST TOP - THERESCIPES.INFO
2011-12-01 Sprinkle with a handful of sugar. Add the brown sugar mixture over the apples well and then spoon into the pie crust. Roll the remaining ball of dough into a 12-inch circle and gently lift the circle and place on top of the apple ... Spread the …
From therecipes.info


PUMPKIN FLAN WITH BROWN SUGAR CRUST RECIPE | CHAMPSDIET.COM
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes.
From champsdiet.com


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