Geoffrey Zakarian's Make-Ahead Pumpkin Pie for Thanksgiving | The Kitchen | Food Network
Geoffrey Zakarian shares a great way to take out all the stress of making pumpkin (or sweet potato) pie for Thanksgiving.
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Geoffrey Zakarian's Make-Ahead Pumpkin Pie for Thanksgiving | The Kitchen | Food Network
Pumpkin Pie
How to make the perfect Pumpkin Pie! Go all out and make your own pie crust (see previous video) or use a store bought crust.
* Perfect spicing
* Perfect sweetness
* NO CRACKS on surface!!!
* Beautiful filling texture - not lumpy and curdled
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Barefoot Contessa’s Pumpkin Banana Mousse Tart for Thanksgiving | Barefoot Contessa | Food Network
Switch things up from the traditional pumpkin pie this Thanksgiving!
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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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Banana Mousse Tart
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 30 min
Inactive: 2 hr 30 min
Cook: 20 min
Yield: 10 servings
Ingredients
For the crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted
For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional
Directions
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.
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Barefoot Contessa’s Pumpkin Banana Mousse Tart for Thanksgiving | Barefoot Contessa | Food Network
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.
Enri's PUMPKIN PIE Recipe
In this video, I share my recipe to make the most delicious and sweetened condensed milk creamy pumpkin pie, a dessert that shouldn't be missing from any Thanksgiving and Christmas celebration. I call it creamy pumpkin pie because, in addition to a perfect crust, the filling, with the exact amount of spices, is extremely smooth and silky, and it doesn't crack in the oven.
#creamypumpkinpay #pumpkinpayrecipe #byenrilemoine
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Don’t bring this pumpkin pie to thanksgiving (worst rated recipe)
Making the worst rated pumpkin pie recipes from the food network. This pumpkin pie wasn't as bad as we thought it would be but it also didn't turn out that great. #pumpkinpie #thanksgiving #fail
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