How To make Fluffy Pumpkin Pie
Cross tmpj72b; your -favorite pie 2 cn (16 oz. each) pumpkin
1 c Heavy or whipping cream
3/4 c Milk
3/4 c Firmly packed brown sugar
3/4 c Granulated sugar
3 tb Dark rum or bourbon
2 ts Each ginger and cinnamon
1 ts Salt
1/4 ts Each nutmeg and cloves
4 Large egg yolks
5 Large egg whites
Roll pastry into two 11-inch circles on lightly floured surface. Place in two 9-inch pie plates and flute edges forming high rim. Refrigerate 30 minutes. Preheat oven to 450 degrees Mix all ingredients except egg whites in bowl. Beat egg whites in mixer bowl till stiff but not dry. Gently fold the whites into pumpkin mixture. Ladle into prepared pie shells. Bake 15 minutes; reduce heat to 375 degrees and bake 15 minutes more. Reduce heat to 350 degrees and bake 15 minutes more, until toothpick inserted 2 inches from edge of pie comes out clean. Turn off oven; leave pie in oven with door ajar 20 minutes. Serve warm or cold. Makes 2 pies, 8 servings each. This is a MUST-trY recipe. Let me know how you like it, ok? From: Dottie Cross Reformatted by: CLM, HCPM52C -----
How To make Fluffy Pumpkin Pie's Videos
A Perfectly Fluffy Fall Pumpkin Pie | Amanda Messes Up in the Kitchen
This week Food52’s Amanda Hesser makes a classic fall dessert, pumpkin pie! This recipe comes from Julia Child’s Aunt Helen and was originally published in Parade in November 1982. Molasses, extra spices, and bourbon (or dark rum) add a twist to this delicious holiday staple. GET THE RECIPE ►►
The Essential New York Times Cookbook Kitchen Helpers Bundle:
PREP TIME: 50 minutes
COOK TIME: 45 minutes
MAKES: 2 pies
INGREDIENTS
4 large eggs
2 (15-ounce) cans (3½ cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup heavy cream
3/4 cup whole milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)
Recipe excerpted with permission from The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser, published by W. W. Norton & Company; 10th Anniversary edition. © 2021.
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No-Bake Fluffy Cranberry Pie w/ Graham Cracker Crust
Full Recipe Here ????
INGREDIENTS
No-Bake Graham Cracker Crust Ingredients
1 1/2 cups (360ml) graham cracker crumbs (about 9 whole crackers worth)
2 Tablespoons (30g) packed brown sugar
1 teaspoon (5ml) ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon kosher salt
1/2 cup (1 stick or 113g) butter , melted
Fluffy Cranberry Pie Filling Ingredients
1 1/2 cups (360ml) heavy whipping cream
12 ounces (340g) cream cheese , softened
1/4 cup (50g) sugar
1 - 14 oz can (397g) whole berry cranberry sauce
1 teaspoon (5ml) vanilla
zest of 1 medium orange
optional - a few drops of red food coloring to achieve deeper pink color
optional - orange peel curls for garnish
optional - a few frozen cranberries for garnish (rolled in sugar)
???? Print Full Recipe Here ????
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Twitchin' in the Kitchen Fluffy Pumpkin Pie | Happy Thanksgiving!
Happy Thanksgiving Everyone! Don't game on an empty stomach! Twitchin' In The Kitchen is a new series where I stream myself cooking on my twitch at twitch.tv/imabeast78 and then release them in episodes here.
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Fluffy Pumpkin Dip
Fluffy Pumpkin Dip
Fluffy Pumpkin Pie Dip – Lynn’s Recipes
A great Fall dessert or snack. Super easy to make and very flavorful. Serve with graham crackers, Teddy Grahams, Pumpkin or Ginger Snaps, pretzels, sliced apples, or whatever you choose. Adapted from Pinterest.
12 ounces cream cheese
2 cups powdered sugar
1 cup canned pumpkin, (not pumpkin pie filling)
1 teaspoon ground ginger
1 teaspoon cinnamon
2 cups whipped topping
Additional whipped topping to spread on top, optional.
Beat cream cheese and powdered sugar until light and fluffy. Stir in pumpkin and spices.
Gently fold in whipped topping. Pour into serving bowl and top with additional whipped topping if desired. Sprinkle with cinnamon.
Refrigerate at least 30 minutes before serving.
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Lynn's Recipes | September 2016
lynnsrecipes.com
Pumpkin Pie, But Make it Fluffy! | An Experiment in Pie-Making
I'm in search of the perfect pumpkin pie recipe! Here I document my attempt to create a fluffy pumpkin pie.
Ingredients (Pumpkin Pie Filling):
3/4 Cup + 1Tbsp Granulated sugar
1 Teaspoon Ground cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Ground ginger
1/4 Teaspoon Ground cloves
2 Large eggs
1 Can Pumpkin 15 oz
1 Can Evaporated Milk 12 fl oz
Ingredients (Ginger Snap Crust)
8 oz Ginger Snaps
1/4 Cup Brown Sugar
6 Tbsps Melted Butter
References: