Custard Pumpkin Pie Recipe from Scratch
Rebecca Brand shows how to make homemade pumpkin custard pie from a pumpkin (but you could use canned). Click for whip cream dispenser: I show how to make pumpkin puree, and the eggs, cream, spices and the recipe to make a luscious Thanksgiving pumpkin custard pie. I blind bake the crust for an extra crispy crust. I use pre made pie shells for the crust, it's just easier that way, the pumpkin ingredients are the best and this is the most creamy pumpkin pie ever! The recipe card is at the end of the video, so pause and print it.
Check out the Otis Professional Whipped Cream Dispenser:
Click:
CO2 cartridges:
Official Facebook Page:
Instagram:
Twitter:
LinkedIn:
Website:
Amazon:
Turkey Pumpkin Cake (Easy Baking)
????????Happy Thanksgiving!????????
Yes, yes, us in Canada have Thanksgiving in October, which is earlier from our American neighbor ????
So, today I have a pumpkin cake in the form of TURKEY ????????????????
Check out the video to see the full recipe for this super easy turkey shaped pumpkin cake ????
6 c flour
4 tsp BSoda
2 tsp BP
1 tsp salt
1 tsp nutmeg powder
1 tsp cinnamon powder
4 c sugar
2 c vegetable oil
2 tubs DF vanilla yogurt
2 c packed pumpkin puree
Ganache:
222 g dairy free chocolate chips (or Enjoy Life)
1 c water
A big bowl of crushed ice
- Place chocolates in heatproof bowl, pour in water
- Melt chocolate over double boiler
- Set the bowl on ice bath and keep stirring until ganache consistency is reached
#dtube #steem #baking #cryptocurrency
Chocolate Pumpkin Cake
This easy recipe starts with a box of devil's food cake mix and includes a can of pumpkin puree, which makes for a wonderfully moist cake. An icing made with powdered sugar, cocoa and cinnamon compliments the rich flavors of the cake. Although it's great anytime, this cale has become a holiday favorite at our house!
Pumpkin Fudge | Gregs Kitchen
Welcome to Gregs Kitchen.
Pumpkin Fudge / great Thanksgiving recipe
Y'all this is one of my most asked for recipes during the fall season. Let me know what you think about her version and y'all enjoy.
_______________________________________________________________________
I hope y'all will subscribe to my channel here:
_______________________________________________________________________
------------------------
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
------------------------
Find more recipes and videos on my website:
So here ya go.
Ingredients:
1 1/2 sticks butter
1 1/2 cup brown sugar
1 1/2 cup white sugar
2/3 cup half/half
2/3 cup pumpkin puree (not pumpkin pie mix)
1 T. Pumpkin spice mix ( )
1/2 t. salt
1 1/2 t. vanilla
1 bag white chocolate chips
7 oz. jar of marshmallow fluff
1 cup crushed pecans
For full recipe :
Pumpkin spice mix:
Candy Thermometer and Laser probes:
Greg Kantner / Greg's Kitchen
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
#gregskitchen #gregkantner
Pumpkin Truffle Pound Cake with Browned Butter Icing
Subscribe & check out my other videos! youtube.com/cookingandcrafting
I do not know how it tastes as I sent it off to a party. If it tastes the way it looks? Winner! Okay, according to my official taste testers, it is good. Good good? Or just good? Ahhhhh It's killing me
I found this recipe here:
Cake
2/3 cup (from 14-oz can) sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
3 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/2 cups butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
6 eggs
1 cup canned pumpkin (not pumpkin pie mix)
Icing
1/4 cup butter (do not use margarine)
1 cup powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.
Makes 16 servings
1 Serving (1 Serving)
Calories 510
(Calories from Fat 240),
Total Fat 27g
(Saturated Fat 16g,
Trans Fat 1g),
Cholesterol 135mg;
Sodium 360mg;
Total Carbohydrate 60g
(Dietary Fiber 2g,
Sugars 40g),
Protein 6g;