Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit
Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!
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Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit
The Best Maple & Pecan Tart | Jamie Oliver
Whip up this beautiful pecan tart for your next big get-together. Completely indulgent and completely delicious, this recipe is the perfect end to your Thanksgiving celebrations!
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Ina Garten's Pumpkin Flan with Maple Caramel | Barefoot Contessa | Food Network
Ina Garten shakes up Thanksgiving dessert by making her Pumpkin Flan with Maple Caramel.
#InaGarten #BarefootContessa #FoodNetwork #Pumpkin #Flan #Caramel
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Pumpkin Flan with Maple Caramel
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 4 hr 45 min (includes chilling time)
Active: 25 min
Yield: 8 to 10 servings
Ingredients
For the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
For the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Special equipment: a candy thermometer
Preheat the oven to 350 degrees F.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn't burn!
Off the heat, swirl in the fleur de sel, and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg.
Gently pour the pumpkin mixture into the pan with the caramel so they don't combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean.
Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours.
Don't tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
Cooking for Jeffrey: A Barefoot Contessa Cookbook by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
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Ina Garten's Pumpkin Flan with Maple Caramel | Barefoot Contessa | Food Network
No CRACKS, ultra SMOOTH...the creamy pumpkin pie recipe that WORKS every time | Marion's Kitchen
I've tested all the pumpkin pie recipes so that you don't have to. And this version I've created is the creamiest, the lightest and the most epic!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Easy Gluten Free Maple Pumpkin Pie with Almond Flour
Even if you've never made a pumpkin pie, I'm showing how easily you can make my Gluten-Free Maple Pumpkin Pie with a flaky almond flour crust. This Thanksgiving dessert is a healthier twist on traditional pumpkin pie. The flaky crust and creamy pie filling are naturally sweetened with maple syrup and coconut sugar without any refined sugar.
With simple ingredients, you simply press in the almond flour pie crust without any need for a rolling pin or a mess of dusted flour. Although this is a healthy pumpkin pie recipe, it is full of rich flavor from pumpkin puree, fresh ginger, almond, and maple extract. This beautiful pumpkin pie will be a welcome addition to your Thanksgiving table this holiday season. And all your guests will love it regardless of whether or not they have a gluten allergy.
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Hello, my name is Nicole Bonilla. I'm an urban cowgirl deliciously supporting your digestive and mental health.
#pumpkinpie #healthypumpkinpie #thanksgivingrecipes #healthythanksgiving #glutenfreepie #glutenfreepumpkinpie #almondflour
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Paleo Maple Pumpkin Pie with a Walnut-Pecan Crust!
Thanksgiving is the best time of year, and we have the most delicious paleo-friendly Pumpkin pie recipe to help you enjoy the day! Check out the video above and see how easy it is to make this delicious dessert, and go to to see our full Thanksgiving menu!
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