So much easier than Pumpkin Pie!
These Pumpkin Pie Bars are the easy, crowd-pleasing alternative to the classic Pumpkin Pie! Silky smooth, irresistible and creamy!
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Blast from the Past - Paula Deen's Thanksgiving Pumpkin Rum Pie Recipe
Paula and her cousin Johnnie get ready for Thanksgiving with a Pumpkin Rum Pie. This pie is a perfect (and easy) treat to end your holiday meal with. Grab a loved one and start baking!
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Pumpkin Rum Pie Recipe:
Ingredients
1 (9 inch) pre-made pie shell
1 (15 oz) can unsweetened pumpkin puree
3 large at room temperature eggs
1 cup firmly packed light brown sugar
4 tablespoons melted and cooled unsalted butter
2 1/2 cups divided heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
pinch ground cloves
pinch ground nutmeg
pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioner's sugar
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
Directions
Preheat the oven to 375º.
1. Partially bake the pie shell, according to the package directions.
2. In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, light brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum and vanilla. Pour into the shell.
3. Bake for 10 minutes, and then reduce the oven temperature to 300º. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
4. With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioner’s sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
Praline Pecans:
1. In a small skillet melt the butter and dark brown sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil.
2. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
All Recipes Courtesy of PaulaDeen.com.
How to Make Pumpkin Pie Crisp
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Do you love the flavor of pumpkins? imperialsugar.com. A sweet creamy pumpkin pie filling is topped with a beautiful crunchy golden cinnamon streusel and baked to perfection in this delicious dessert recipe. When served warm with vanilla ice cream, this Pumpkin Pie Crisp just might be better than the classic pumpkin pie! A perfect sweet treat for the Thanksgiving holidays. #imperialsugar #dessert #recipe #pumpkinpie #pumpkincrisp
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Professional Baker Teaches You How To Make PUMPKIN BARS!
Pumpkin Chiffon Bars are on the Thanksgiving menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 8-inch (20 cm) square pan
Prep Time: 30 minutes
Ingredients
Praline Pecans
3 Tbsp (45 mL) water
1 Tbsp (15 mL) corn syrup or lemon juice
½ cup (100 g) granulated sugar
1 cup (100 g) pecan halves
Crust
1 ½ cups (375 mL) graham cracker, gingerbread cookie or digestive biscuit crumbs
½ tsp (1.5 g) ground cinnamon
6 Tbsp (90 g) unsalted butter, melted
Pumpkin Chiffon
¾ cup (175 mL) 1% or 2% milk
2 Tbsp (16 g) unflavoured gelatin powder (or agar powder)
2/3 cup (140 g) granulated sugar
½ tsp (1.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
1 ½ cups (375 g) pure pumpkin puree
1 ¼ cups (310 mL) whipping cream
Directions
1. Have a parchment-lined baking tray ready. Place the water and lemon juice into a medium saucepan and add the sugar. Bring this up to a boil over high heat without stirring, and occasionally brushing down the sides of the pot with water. Once the sugar turns an amber colour, remove the pan from the heat, add the pecans all at once and stir to coat. Spoon the pecans out onto the baking tray and spread into a single layer. Let this cool while preparing the crust and filling.
2. For the crust, lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides. Stir the graham crumbs with the cinnamon and add the melted butter, stirring until the crumbs are coated. Press this into the prepared pan and chill while preapring the chiffon layer.
3. Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute. Add the sugar, cinnamon and ginger and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk, about 3 minutes. (If using agar agar powder, you need to bring the milk to a full simmer and whisk for one minute to fully activate it.) Remove the pan from the heat and whisk in the pumpkin. Transfer the mixture to a bowl and set aside to cool to room temperature.
4. Whip the cream until it holds a soft peak when the beaters are lifted. Fold this into the cooled pumpkin mixture in two additions, and spread in an even layer over the chilled crust. Chill this for at least 2 hours, uncovered.
5. Shortly before serving, chop the pecan pralines and sprinkle overtop before slicing to serve.
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How To Make Chiffon Pumpkin Pie!
Just when you thought I was done with pumpkin related recipes for this year I pull another one out! What can I say? It's National Curry week so I was really thinking about doing an African curry recipe to mix it up a little. I had my recipe together and everything...then Patricia mentioned pumpkin pie. Oh, how I LOVE pumpkin pie. The mere mention of it puts me into pumpkin DTs. Anyway, it's the perfect season for anything pumpkin so why not take advantage of it? Yeah, that'll be my excuse. :)
This recipe isn't your traditional pumpkin pie though...it's much more awesome than that. Introducing: Chiffon pumpkin pie. Doesn't that sound fancy? You should taste it; it's really special. The secret to this pie is the extra spicy gingersnap crust and the light pumpkin pie filling. Top it with some homemade whipped cream and it's like you've gone to pumpkin spice heaven.
Chiffon Pumpkin Pie
What You'll Need:
2 cups crushed gingersnaps, plus extra for garnish (easily done in a food processor but more fun to beat them to a pulp yourself using a tenderizer)
1/3 cup sugar
¼ teaspoon ground ginger
½ cup brown sugar
1 envelope gelatin
½ teaspoon of salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup milk
3 eggs, separated
2 tablespoons rum
¼ cup sugar
1-3/4 cups pumpkin puree
1 cup heavy cream
1 tablespoon powdered sugar
The flavor of this pie is so rockin' that it broke the camera soon after I took those last bites. Seriously, the camera froze for hours and then just gave up when it saw it wasn't going to get any pie. Silly camera. Pie is for people!
Whenever you want to knock the socks off of your guests (or just want something cooler than your every day pumpkin pie) make this recipe. It will be gone in no time though so you might want to make two. It's just too good not to bring to Thanksgiving dinner. I'm serious yal...try this one out!
Until next week!
-Heather ;)
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Pecan Pumpkin Pie
Pecan pumpkin pie is an absolute winner at any dinner party! It’s quick and easy to make and super delicious! Make this your pie throughout the holiday season! The recipe is for 2 -9 inch pies!
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