Pumpkin Mousse Pie With Gingersnap Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST



Pumpkin Mousse Pie with Gingersnap Crust image

The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups finely crushed gingersnap cookies (about 30 cookies)
1 cup finely chopped pecans, toasted
1/3 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup packed brown sugar
1/2 cup half-and-half cream
3 large egg yolks
1 can (15 ounces) solid-pack pumpkin
2 teaspoons pumpkin pie spice
2 cups whipped topping
1/4 cup butterscotch-caramel ice cream topping
1/2 cup chopped pecans, toasted

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.

Nutrition Facts : Calories 516 calories, Fat 32g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 4g fiber), Protein 7g protein.

CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST



Creamy Pumpkin Mousse Pie with Gingersnap Crust image

Try this fluffy pumpkin pie once, and you may never go back to traditional. We whipped pumpkin puree with pudding and COOL WHIP for light-as-air texture.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 8 servings

Number Of Ingredients 7

2 cups finely crushed gingersnaps (about 40 cookies)
6 Tbsp. butter
1 can (15 oz.) 100% pure pumpkin puree
1 pkg. (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
1/2 cup milk
1-1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping

Steps:

  • Prepare the crust:
  • Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
  • Prepare the pumpkin mousse filling:
  • In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
  • Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.

Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

PUMPKIN-GINGERSNAP PIE



Pumpkin-Gingersnap Pie image

Provided by Food Network

Categories     dessert

Time 47m

Yield 8 servings

Number Of Ingredients 14

2 teaspoons pumpkin pie spice
1 (3 3/4-ounce) package cook-and-serve vanilla pudding
1 1/2 cups half-and-half
1/2 cup canned pumpkin
1/2 cup heavy cream
1 cup coarsely crushed gingersnaps
3/4 cup chopped pecans
Graham cracker pie crust, recipe follows
Gingersnap crumbs, for garnish
Whipped cream, for garnish
1 1/2 cups (5 ounces) finely ground graham crackers
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt

Steps:

  • In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
  • Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.
  • Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan. Fill right away or chill up to 2 hours.

PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUMB CRUST



PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUMB CRUST image

Categories     Fruit     Squash

Yield 2 pies

Number Of Ingredients 17

Crust - enough for 2 pies
3 cups fine gingersnap crumbs (about 16 oz. cookies run through food processor)
2/3 cup sugar
2/3 cup melted butter
Filling
1 packet unflavored gelatine
1/4 cup dark rum
1 lb. can unsweetened pumpkin puree
1 cup sugar
2 egg yolks
1/4 tsp. nutmeg
1/8 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ginger
1 1/2 tsp. vanilla extract
1/4 tsp salt
2 cups heavy cream

Steps:

  • Step 1 - Crust Mix crumbs, sugar and butter in a bowl. Press and pat mixture in two pie pans. Bake unfilled 8-10 minutes in preheated 350 degree oven. Set aside, cool. Step 2 - Filling Sprinkle gelatin over the rum in small heat proof cup and let soften. Meanwhile beat the egg yolks till foamy in a large bowl, then mix in the the pumpkin, spices and vanilla. Briefly microwave (15-20 seconds) the rum and gelatin until the gelatin is dissolved. Whisk the hot gelatin mixture into the pumpkin mixture. Whip the cream to soft peaks and carefully but thoroughly fold it in. Divide into the two pie shells. Chill at least 4 hour or overnight. Decorate with chopped toasted walnuts.

PUMPKIN MOUSSE PIE



Pumpkin Mousse Pie image

This pie has a lighter texture than the traditional pumpkin pie. A gingersnap crust is an excellent choice for this pie. You may also top with a dollop of whipped cream if you like.

Provided by ratherbeswimmin

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon cold water
1 teaspoon unflavored gelatin
3 large egg yolks
1/2 cup sugar
1 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon pure vanilla extract
1 cup heavy cream, chilled
1 (9 inch) prepared pie crusts (gingersnap crumb crust is excellent)

Steps:

  • Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
  • Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
  • Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
  • Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
  • Remove the bowl from the pan of water; whisk in the gelatin mixture.
  • Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
  • Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
  • In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
  • Gently fold the whipped cream mixture into the pumpkin mixture.
  • Scrape filling into prepared pie crust.
  • Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.

Nutrition Facts : Calories 397.7, Fat 27, SaturatedFat 12.5, Cholesterol 159.2, Sodium 274.5, Carbohydrate 35.4, Fiber 2.4, Sugar 18.2, Protein 4.8

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

The fantastic flavor from this pie comes from butterscotch pudding and canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
4 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 cup cold 2% milk
2 packages (3.4 ounces each) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Additional whipped topping, optional

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.

Nutrition Facts : Calories 429 calories, Fat 18g fat (11g saturated fat), Cholesterol 34mg cholesterol, Sodium 746mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN CHIFFON MOUSSE WITH GINGERSNAP CRUST



Pumpkin Chiffon Mousse with Gingersnap Crust image

Categories     Egg     Dessert     Bake     Freeze/Chill     Thanksgiving     Pumpkin     Fall     Chill     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 18

For crust
20 (2-inch) gingersnap cookies, finely ground
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For filling
3 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes)
1/4 cup bourbon or brandy
6 large eggs, separated
3/4 cup packed light brown sugar
2 1/4 cups solid-pack canned pumpkin
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups chilled heavy cream
Garnish: chopped crystallized ginger and whipped cream
Special Equipment
a 9 1/2-inch (24-cm) springform pan

Steps:

  • Make crust:
  • Preheat oven to 350°F.
  • Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.
  • Make filling:
  • Sprinkle gelatin over bourbon in a small bowl and let soften.
  • Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.
  • Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
  • Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.
  • Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
  • Before serving, run a thin knife around edge of pan and remove side.

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST



Pumpkin-Cheesecake Pie with Gingersnap Crust image

Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level.

Provided by Martha Stewart

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

Time 6h30m

Number Of Ingredients 14

6 ounces gingersnaps (about 23), broken into small pieces
3 tablespoons sugar
4 tablespoons unsalted butter, melted
12 ounces cream cheese, room temperature
3/4 cup sugar
3/4 cup canned pumpkin puree (not pie filling)
1 large whole egg, plus 1 large egg yolk
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
3/4 cup sugar
3 large egg whites, room temperature

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
  • Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
  • Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
  • Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
  • Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
  • Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST



Freezer Pumpkin Pie With Gingersnap Crumb Crust image

make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories     Pie

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups gingersnap crumbs
1/4 cup sifted powdered sugar
1/3 cup melted butter or 1/3 cup margarine
1 cup canned pumpkin puree
1/2 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 quart vanilla ice cream, softened but not melted
whipped cream (to garnish top of pie before serving)

Steps:

  • For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
  • Press firmly into bottom and up the sides of a 9-inch pie plate.
  • Bake 375 degrees F for 4-5 minutes; cool completely before filling.
  • For the pie; in a bowl combine the first 6 ingredients until blended.
  • Fold in the soft ice cream until thoroughly combined.
  • Spoon into prepared crust.
  • Freeze 8 hours or overnight.
  • Allow the pie to sit at room temperature for 8 minutes before slicing.
  • Serve each piece topped with whipped cream.

More about "pumpkin mousse pie with gingersnap crust recipes"

PUMPKIN MOUSSE PIE WITH A GINGERSNAP CRUST - THE …
pumpkin-mousse-pie-with-a-gingersnap-crust-the image
2020-11-23 Preheat oven to 350 degrees. Combine melted butter with gingersnap crumbs and mix until combined. Press the crumbs into a pie dish, …
From themarblekitchen.com
Cuisine American
Total Time 16 mins
Category Dessert
Calories 458 per serving
  • Preheat oven to 350 degrees. Combine melted butter with gingersnap crumbs and mix until combined.
  • Beat cream cheese and sugar until creamy and no lumps remain. Add pumpkin puree, salt and pumpkin pie spice and mix well.


CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST
2015-10-18 For the crust, simply crush some gingersnap cookies ~ a food processor makes very quick work of this. Then mix the gingersnap crumbs with a little melted butter and press into a pie plate. For the pumpkin mousse filling, mix together a can of pumpkin with a package of JELL-O instant vanilla pudding, a touch of milk, pumpkin pie spice, and Cool ...
From thekitchenismyplayground.com
Estimated Reading Time 2 mins


SIMPLE PUMPKIN CHOCOLATE PIE WITH GINGERSNAP CRUST
2021-12-21 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.
From homebodyeats.com


PUMPKIN SWIRL PIE WITH GINGERSNAP CRUST RECIPE | MYRECIPES
Step 2. Press crumb mixture into a 9-inch pie plate. Bake 10 minutes. Remove from oven, and cool completely on a wire rack. Step 3. Beat cream cheese and 2 tablespoons granulated sugar with an electric mixer at medium speed until smooth. Whisk 1 egg; add 1 tablespoon whisked egg to cream cheese mixture; beat with electric mixer until blended.
From myrecipes.com


EASY NO-BAKE PUMPKIN PIE RECIPE (GINGER SNAP CRUST)
2021-11-21 Whisk until smooth. Cook, over low heat, while continually whisking the pumpkin pie filling for approximately 10 minutes, or until the mixture has thickened. Cool pumpkin pie filling, then pour into the chilled pie crust. Smooth out the top using a rubber spatula. Refrigerate for 2½ to 3 hours to allow the pie to set.
From hildaskitchenblog.com


PUMPKIN GINGERSNAP PIE RECIPE - RECIPES.NET
2022-03-25 Preheat oven to 325 degrees F. place a rack in center of oven. Combine cookie crumbs, walnuts, and salt. Stir in butter and transfer to a 9-inch deep-dish pie pan.
From recipes.net


PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE …
2017-09-11 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 …
From foodnetwork.ca


PUMPKIN PIE WITH GINGERSNAP CRUST RECIPE | ALTON BROWN
Place on a half-sheet pan and bake until lightly browned, 10 to 12 minutes. Cool the crust at least 10 minutes before filling. Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened. Add the half-and-half, nutmeg, and salt.
From altonbrown.com


PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST RECIPE: HOW …
The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. —Bernice Janowski, Stevens Point, Wisconsin It's always a must-have dessert for our Thanksgiving get-together.
From preprod.tasteofhome.com


NO-BAKE PUMPKIN MOUSSE PIE — LET'S DISH RECIPES
To make the crust, combine gingersnap crumbs and melted butter in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie plate. To make the pumpkin mousse, beat 1 1/4 cups heavy cream with an electric mixer until stiff peaks form. Set aside. In a separate bowl, beat the cream cheese until light and fluffy.
From letsdishrecipes.com


PUMPKIN-GINGER MOUSSE TART RECIPE - PILLSBURY.COM
Place in 10 1/2-inch tart pan with removable bottom. Gently press in bottom and up side of pan; trim excess crust. Prick bottom and side with fork. Bake 7 to 9 minutes or until lightly browned. Cool completely, about 20 minutes. 2. Beat pumpkin, marshmallow creme and pumpkin pie spice in large bowl with spoon until smooth.
From pillsbury.com


PUMPKIN PIE GINGERSNAP MINI TARTS – MY ROI LIST
2022-06-15 In a medium to large saucepan, mix together with a whisk the following: sugar, corn starch, salt, cinnamon, and nutmeg. In a batter bowl, mix together with a whisk the following: pumpkin, vanilla and milk. In a 3rd (smaller) bowl, place 3 egg yolks (You can save the whites for another recipe). Place aside to use later.
From myroilist.com


REAL PUMPKIN PIE WITH GINGERSNAP CRUST | PARENTS
Use a large, sharp knife to cut the stem end off the pumpkin(s), creating flat top. Cut smaller pumpkins in half and larger ones in quarters. Cut smaller pumpkins in half and larger ones in ...
From parents.com


PUMPKIN PIE WITH GINGERSNAP CRUST AND CANDIED PEPITAS
2020-10-03 Add melted butter and process until combined. Pour crumb mixture into a 9 inch pie plate or tart pan with a removable bottom. Press firmly into the pan, making sure to push the crumbs up the sides of the pan.
From nattycakesbakes.com


DULCE DE LECHE PUMPKIN MOUSSE PIE WITH PECAN GINGERSNAP CRUST
Instructions. Preheat oven to 350 degrees F. To make the crust: Place gingersnap cookies and pecans in food processor and pulse until they become fine crumbs. Add melted butter, dark brown sugar, and sea salt to food processor with crumbs. Pulse again until …
From ambitiouskitchen.com


PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST | RECIPE | PUMPKIN …
Nov 14, 2016 - The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. —Bernice Janowski, Stevens Point, Wisconsin It's always a must-have dessert for our Thanksgiving get-together.
From pinterest.co.uk


GINGERSNAP CRUST PUMPKIN PIE - DON'T SWEAT THE RECIPE
Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add in the condensed milk, cream, cornstarch, molasses, oil, cinnamon, ginger, salt, cloves, and eggs. Puree until combined thoroughly. Pour into the pie crust and bake for one hour. Bake at 350 degrees F until the filling is set in the center, about 1 hour.
From dontsweattherecipe.com


CREAM CHEESE PUMPKIN PIE & GINGERSNAP CRUST - BESSIE BAKES
2021-10-18 Preheat the oven to 350 degrees. In a food processor, pulse the gingersnaps until they are crumbled evenly. Add the melted butter, brown sugar, and salt, and pulse a few times until fully incorporated. If you don’t have a food processor, you can crush them with a rolling pin inside a large ziploc bag.
From bessiebakes.com


FLUFFY PUMPKIN MOUSSE PIE RECIPE | COOKIES AND CUPS
2020-10-26 Preheat the oven to 350°F. In a large bowl, evenly combine the cookie crumbs, sugar and butter. Press the cookie mixture firmly into the bottom and up the sides of an ungreased, 9-inch deep dish pie plate. Bake for 9-10 minutes until edges are lightly golden. Allow the crust to cool completely.
From cookiesandcups.com


PUMPKIN PIE WITH GINGER SNAP CRUST – BELOVED RECIPE BOX
Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes. Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for five …
From belovedrecipebox.com


PUMPKIN PIE WITH GINGERSNAP CRUST - SOUTHERN FOOD AND FUN
2013-11-18 Place pumpkin in large bowl and mix on medium for a couple of minutes. Add melted butter and mix well. Add sugars, spices, flour, and maple syrup and mix well. Add eggs and mix until combined. Add cream and mix until combined. Stir in vanilla. Pour into prepared pie crust. Bake until filling is set, about an hour.
From southernfoodandfun.com


PUMPKIN PIE WITH GINGERSNAP COOKIE CRUST - LEMON THYME AND …
2018-11-10 Lag the bag filled with cookies on a flat surface and whack the side of the bag with your mallet, gently hitting and crushing your cookies. Keep banging away until the cookies resemble a fine sand. Add the crumbs to a large bowl then add the melted butter and ground ginger. Stir to combine.
From lemonthymeandginger.com


BEST GINGERSNAP PUMPKIN PIE - FORK KNIFE SWOON
2014-11-21 Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy. Remove from the heat and slowly stir in the condensed milk, whisking until completely combined.
From forkknifeswoon.com


PUMPKIN PIE WITH A GINGERSNAP CRUST - FLAVOR MOSAIC
Bake for 5 minutes. Cool completely. In a medium bowl, whisk together pumpkin, greek yogurt, sugar, salt, eggs, egg yolk, and pumpkin pie spice. Pour the pumpkin pie filling on top of the gingersnap crust and place the pie in the center of the oven. Bake for about 55 to 60 minutes or until the top browns slightly and the pie is set.
From flavormosaic.com


VEGAN PUMPKIN MOUSSE PIE WITH A PUMPKIN SNAP CRUST
Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes) Yield: 12 servings | Prep time: 20 minutes Cook time: 35 minutes | Total time: 55 minutes ----- It's pumpkin season, and you know what that means... pumpkin pie!! I recently fell in love with the Pumpkin Snaps from Sprouts Farmers Market grocery store, and it turns out that they can be made into a deliciously …
From veganrecipesandvibes.com


NO BAKE PUMPKIN PIE WITH GINGERSNAP CRUST - OH SWEET BASIL
2016-11-16 For the Crust. Preheat the oven to 350 degrees. In a bowl, combine the cookie crumbs, brown sugar, salt and butter. Stir to combine and press into a deep dish pie pan. Bake for 10 minutes and allow to cool completely.
From ohsweetbasil.com


PUMPKIN PIE BARS WITH GINGERSNAP CRUST - WHAT MOLLY MADE
2017-10-21 Preheat oven to 375°F. Grease a 9x13 in baking pan with non-stick spray and set aside. For the crust, in the bowl of a food processor, combine the gingersnaps, granulated sugar and flour. Pulse on high until crumbs form. Add the melted butter and mix again until the crust starts to stick and pull away from the edges.
From whatmollymade.com


PUMPKIN PIE WITH GINGERSNAP CRUST - COLLEGE HOUSEWIFE
2015-11-20 1/2 Teaspoon of salt. Preheat oven to 425 F. In a large mixing bowl combine pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, and salt. Slowly whisk in evaporated milk. Pour into gingersnap baked crust and bake at 425 F for 20 minutes and then reduce heat to 350 F for an additional 15-20 minutes until the middle of pie is just set.
From thecollegehousewife.com


A PUMPKIN PIE RECIPE WITH GINGERSNAP CRUST? SOUNDS PERFECT!
Making Pumpkin Pie With Gingersnap Crust Ingredients. Gingersnap Pie Crust: 5 tablespoons butter, melted, plus more for greasing 2 tablespoons sugar 1/4 teaspoon fine salt 16 gingersnap cookies 1 sleeve graham crackers (about 9 sheets) Filling: 2 cups pumpkin puree (about 1 1/2 cans) 1/4 cup dark brown sugar 1 teaspoon ground cinnamon 2 large eggs
From yourteenmag.com


PUMPKIN MOUSSE PIE - CRUNCHY CREAMY SWEET
2014-11-07 Crimp edges, prick the bottom with a fork and bake in 400 degree oven for 10 to 12 minutes, or until the crust is golden. In a large mixing bowl, beat cream cheese for 30 seconds. Add brown sugar and beat until smooth. Add vanilla, spices and pumpkin puree. Beat until well mixed and smooth.
From crunchycreamysweet.com


PUMPKIN SOUFFLE PIE - THERESCIPES.INFO
Pumpkin Casserole/Souffle Recipe | Allrecipes great www.allrecipes.com. Step 1 Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish. Step 2 Beat sugar, butter, and eggs together in a bowl using an electric mixer …
From therecipes.info


NO-BAKE PUMPKIN PIE WITH GINGERSNAP CRUST - READER'S DIGEST
Stir in pumpkin puree, cinnamon, ginger, and nutmeg. Spread evenly over gingersnap crust. If desired, garnish with pecan halves. Cover and refrigerate at least 5 hours or overnight. Helpful Hint. Instead of a mixer, you can use a food processor or blender to combine the filling ingredients for a pudding-type pie. To make such a pie even easier ...
From readersdigest.ca


PUMPKIN ICE CREAM GINGERSNAP PIE RECIPE | MYRECIPES
Run a spoon around bottom inner edge of pie, scooping away extra crumbs; otherwise the crust tends to get too thick. Step 3. Bake crust until firm and lightly toasted, 12 to 14 minutes. Let cool. Step 4. Make filling: In a large bowl, mash ice cream to an even consistency with a metal pastry blender or large fork.
From myrecipes.com


PUMPKIN PIE WITH GINGERSNAP CRUST | TASTE
Mix all of the crust ingredients in a bowl. Press evenly onto the bottom and up the sides of a 9-inch pie plate (if you use a pie plate with a removable bottom, place it on a baking sheet). Bake 10 minutes. Cool completely on a wire rack. Leave the oven on for the pie.
From tastecooking.com


PUMPKIN CHEESECAKE RECIPE 7 - THERESCIPES.INFO
Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust. Step 4
From therecipes.info


PUMPKIN GINGERSNAP PIE RECIPE - DELISH.COM
2009-09-17 Bake 10 minutes; transfer to a cooling rack. In a large bowl, gently whisk remaining 1/2 teaspoon salt with rest of ingredients except 1/4 …
From delish.com


THE "GRANDDADDY" OF PUMPKIN DESSERTS - PUMPKIN PIE - CHEF …
2010-10-13 Place pie tin in the freezer to set the crust. Preheat oven to 350 degrees Fahrenheit. Bake the pie crust for 15 minutes or until slightly firm. (DO NOT OVERBAKE!) The pie crust will harden further as it cool. This needs to be taken into account because over-baked the crust will become too hard once it cools. Let the pie crust cool completely ...
From francolania.com


Related Search