HAZELNUT PUMPKIN PIE
Provided by Sunny Anderson
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.
- For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.
PUMPKIN CHIP CREAM PIE
This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set., Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.
Nutrition Facts : Calories 315 calories, Fat 15g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 305mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN CREAM CHEESE PIE
After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE-HAZELNUT CREAM PIE
We've all seen peanut butter pies, so I kick it up a notch with Nutella pie! This silky dessert is just fabulous. I sometimes add sliced bananas on top of the crust and then spoon the Nutella mixture over them for a Banana Hazelnut Cream Pie. -Anna Smith, North Salt Lake, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack. , Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes., In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.
Nutrition Facts : Calories 616 calories, Fat 46g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
HAZELNUT PUMPKIN PIE
I love putting new twists on old favorites. In my version of pumpkin pie, a crunchy hazelnut topping complements a creamy pumpkin filling in a tender, flaky crust. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, confectioners' sugar and salt; cut in butter until crumbly. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 30 minutes or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges., In a large bowl, whisk the filling ingredients until blended. Pour into pastry., In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in hazelnuts and liqueur if desired; sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 50-55 minutes or until a knife inserted in the center comes out clean., Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 571 calories, Fat 33g fat (16g saturated fat), Cholesterol 146mg cholesterol, Sodium 344mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 4g fiber), Protein 9g protein.
PUMPKIN CREAM PIE
Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.
Provided by JJOHN32
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 6
Steps:
- Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
- Chill until set, about 3 hours.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g
PUMPKIN-CHOCOLATE CREAM PIE
Provided by Danny Boome
Categories dessert
Time 12h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
- Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.
- Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.
- Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.
- Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.
HAZELNUT PUMPKIN PIE
This is from the Food Network, Sunny Anderson I believe. I found a similar posted recipe but she didn't have all of the ingredient amounts. This recipe if from the Food Network site. I have made this several times and everyone always loved it.
Provided by tammarie
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- To make crust mix graham crackers, sugar, 1 tbs of hazelnut creamer and butter until combined.
- Press into a 9" or 10" spring form pan or cake pan, press evenly along bottom and up sides of pan.
- Filling: mix in order, cream cheese, brown sugar, eggs (1 by 1) and pumpkin puree.
- In a small cup or bowl mix 2 tbs coffee creamer, allspice and salt into the heavy cream and pour into pumpkin mixture blending until combined.
- Pour into crust and bake for 35 minuets or until center is set.
- Allow to cool before serving.
CHAI PUMPKIN PIE
Try this for a different flavor from regular pumpkin pie. I really like the blend of spices. I don't like pie crust, so I baked it in a 9-in round cake pan coated with nonstick spray. From Cooking Club Oct/Nov 2009.
Provided by CaliCook
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
- Whisk in eggs and egg yolk.
- Stir in pumpkin and half-and-half until blended.
- Pour filling into crust.
- Bake 20 minutes. Reduce temperature to 325°F.
- Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
- Cool on wire rack. serve warm or cold topped with whipped cream.
- Store in refrigerator.
Nutrition Facts : Calories 258.3, Fat 12.2, SaturatedFat 5.5, Cholesterol 93.3, Sodium 220.7, Carbohydrate 34, Fiber 0.6, Sugar 21.4, Protein 4.5
PUMPKIN PIE CHAI CRèME AND CHOCOLATE HAZELNUT CRèM
Make and share this Pumpkin Pie Chai Crème and Chocolate Hazelnut Crèm recipe from Food.com.
Provided by Faith lt3
Categories < 60 Mins
Time 32m
Yield 6-8 custards
Number Of Ingredients 12
Steps:
- For Pumpkin Pie Chai Creme:.
- Heat oven to 350°F.
- In a medium saucepan, combine cream, pumpkin, ginger and cardamom. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
- In a large bowl, whisk together egg yolks, sugar and vanilla until mixture is thick and pale yellow.
- Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined. Divide mixture evenly between ramekins. Place ramekins in a roasting pan or deep baking dish. Fill with water halfway up the sides of the ramekins.
- Carefully place pan in oven and bake for 45 minutes to 1 hour, adding more water to roasting pan if level gets low. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
- Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.
- ------.
- For Chocolate Hazelnut Creme:.
- Heat oven to 350°F.
- In a medium saucepan, combine cream, cocoa powder and hazelnut extract. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
- In a large bowl, whisk together egg yolks and sugar until mixture is thick and pale yellow.
- Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined. Divide mixture evenly between ramekins. Place ramekins in a roasting pan or deep baking dish. Fill with water halfway up the sides of the ramekins.
- Carefully place pan in oven and bake for 30-45 minutes, adding more water to roasting pan if level gets low. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
- Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.
Nutrition Facts : Calories 1051.4, Fat 96, SaturatedFat 57.7, Cholesterol 672.2, Sodium 175.3, Carbohydrate 40.1, Fiber 3.8, Sugar 22.1, Protein 10.3
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