Pumpkin Pie By Pioneer Woman Recipes

PUMPKIN PIE BY PIONEER WOMAN

Steps:

• 1. Preheat oven to 425. 2. Add pumpkin puree/butter to a large bowl. 3. Pour in sweetened condensed milk. 4. Add eggs, vanilla, spices, and brown sugar. 5. Whisk until perfectly smooth, then pour into prepared un-baked pie crust. 6. Bake for 15 minutes, then reduce oven temperature to 350 and bake for 40 minutes more (or until pie is almost set in middle). cover crust if it begins to brown too quickly. 7. Remove from oven and let cool before serving. Serve with sweetened whipped cream. 2 cups Heavy cream, 1 teaspoon vanilla, and 1/4 cup powdered sugar. Beat cream and vanilla on high until foamy; gradually add sugar until soft peaks form.

CHOCOLATE MARSHMALLOW PUMPKIN PIE

Steps:

• For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined.
• For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds.
• In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth.
• For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes.
• Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream.

PUMPKIN PIE SNACKING GRANOLA

Steps:

• Preheat the oven to 375 degrees F.
• To a large bowl add the oats, chopped pecans, pumpkin seeds, sesame seeds and 2 tablespoons of the pumpkin pie spice. To a medium microwave-safe bowl, add the maple syrup, brown sugar and butter. Microwave for 20 to 40 seconds until the sugar has dissolved. Pour the butter mixture over the oats and mix. Sprinkle the granola onto a lightly greased baking tray, spread into an even layer and bake in the oven for 8 minutes, or until the nuts are lightly toasted. Add the coconut flakes and toss to combine. Return to the oven until everything is toasted and golden, another 3 minutes.
• Remove from the oven, sprinkle with the remaining 1 tablespoon pumpkin pie spice, then allow to cool completely, 1 hour. Enjoy, storing what's left in an airtight container for up to 1 week.