Easy Pumpkin Whoopie Pies
These homemade Pumpkin Whoopie Pies feature soft and moist pumpkin-flavored cookies sandwiched around a delicious and tangy cream cheese filling are the ultimate fall treats! These treats are so easy to make and are full of rich pumpkin flavors that they’re always a huge hit with everyone.
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NO BAKE PECAN CREAM ICEBOX PIE!! BEAT THE HEAT SWEET TREAT!!
Don't forget to use this link to get 10% off every order you place at York Pecan Company!
Today I have a delicious sweet summer treat for you! This delicious, no bake, pecan cream icebox pie! This will be the warm weather, alter ego to your favorite holiday pecan pie. This is rich and delicious and creamy and nutty and it fulfills all your sweet treat dreams for those warm summer evenings! I promise this so simple and whips up together fast. The only thing that takes a bit, is waiting for it to chill! I know this will soon become a favorite for summer entertaining or anytime!
While you can make this in a blind baked pastry crust, I opted to do the graham cracker crust to make this totally no bake and I am glad I did. The graham crackers compliment the rich nutty filling perfectly and they work together well. I like to use the larger 10 serving graham cracker pie shell to get a nicer looking pie with the amount of filling that this makes. You can also make individual tarts with this filling if you get the graham cracker tart shells.
This starts with whipping some heavy cream with some powdered sugar, vanilla and maple extract until stiff peaks form. Then you will set that aside and beat some cream cheese until it is soft, light and fluffy and add brown sugar and salt. Then you fold the whipped cream mixture into the cream cheese mixture and fold in some chopped pecans. Pour that into your pie shell and smooth out. Top with more chopped pecans and today I am using some salted caramel pecan halves as well. Put the lid on your pie crust and chill for at least 2 hours. It was perfectly set after chilling for 5 hours and it came out in a beautiful clean slice!
Thanks to our friends at York Pecan Company for sharing their summer bundle with us! We used the pecan pieces and the Salted Caramel Pecans in our pie today and we enjoyed snacking on the California and Classic mixes that are in the bundle as well! Perfect for summer snacking, road trips and beach treats! The large pecan halves are going right in the freezer and waiting for other special recipes to come! Be sure to use the link above to get 10% off your order anytime you use that link!
This pie is delicious and a special treat! You are going to love how easy this is and how delicious the final result is. I hope you give this pecan cream icebox pie a try sometime soon and I hope you love it!
Happy Eating!
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Instant Quick And Healthy Banana Ice cream ( No Ice cream Machine) Recipe
One Ingredient Instant Frozen Banana ice cream easy, quick and healthy Recipe.
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Pecan Cream Pie | Thanksgiving Dessert
Today I’m making Pecan Cream Pie! This fluffy and nutty pie will be the perfect addition to your Thanksgiving dessert table!
CHOCOLATE CHIP COOKIE PIE:
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Pecan Cream Pie
(adapted from togetherasfamily.com)
1 (9-in.) chocolate nut pie crust (you can also use a graham cracker crust or a pre-baked and cooled traditional pie crust)
1 c. heavy whipping cream
¼ c. powdered sugar
2 bricks (16 oz. total) cream cheese, room temperature
½ c. brown sugar
¼ c. maple syrup
2 c. finely chopped pecans
In a mixing bowl, use a hand mixer to whip the heavy cream and powdered sugar together until stiff peaks form. In a separate, larger bowl, add the cream cheese, brown sugar, and maple syrup. Use the hand mixer to beat this together until smooth. Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture. Add 1 ½ c. of the chopped pecans and fold in until just combined. Spread the filling evenly into the pie crust. Sprinkle the remaining pecans on top. Cover and refrigerate several hours before serving. ENJOY!
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MINI PUMPKIN PIES | easy, healthy, & homemade recipe
These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.
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PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)
Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt
Pre-heat oven to 350 Fº
In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.
Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.
Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).
Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.
Use a hand mixer to mix until everything is well combined.
Divde the filling as evenly as possible amongst all 16 muffin cups.
Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Serve topped with whipped cream and an extra dash of cinnamon.
Makes 16 mini pies.
NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g
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