Spread apple pie filling mixed w/ Hershey's Caramel evenly into pie crust, then cover w/ pumpkin pie filling. FOR EXTRA YUMMINESS Serve topped w/ dollop whipped cream--drizzled w/ Hershey's Caramel.
Posted on 10/07/2015 3:44:15 PM PDT by Jamestown1630
I used to have a neighbor who refused to cook. I think she got tired of cooking while raising her child, and determined thereafter to always Eat Out - which was kind of a waste, as she usually ordered the same, plain items all the time.
In a real pinch she might fry up a slice of Spam and open a can of baked beans, but that was the extent of her home cooking. Very occasionally, she would rave about some restaurant offering that was brand-new to her and had somehow slipped past her general policy of gastronomic non-experimentation (I remember once it was Three Bean Salad, which she had never eaten before) but overall, she seemed pretty insensate to food.
However, there were three exceptions: she was a coffee fiend, and even refused to keep a coffee maker in her home for fear that she’d overindulge and never sleep again; she loved chocolate, and when depressed she'd stop by the drugstore after work, grab chocolate ice cream, and make dinner of it; and she adored PUMPKIN!
I think her pumpkin-desire bordered on addiction: once she started, she couldn't quit. If she had just stopped to think, and decided to learn to COOK, she could have had any pumpkin-thing, anytime; but that thought didn't occur. So, she anxiously awaited the seasonal, pumpkin offerings at Starbucks and other chains, and made whole meals of them. And when I'd bake a big pumpkin pie for her, she'd wolf that sucker down in a day.
She would have loved the following recipe. It comes from Dean Fearing’s cookbook ‘The Mansion on Turtle Creek’:
Pumpkin Ice Cream with Pecan Sauce (makes 2 quarts)
10 extra large Egg Yolks
1-1/4 C. Sugar
2 C. Heavy Cream
1 Vanilla Bean, split lengthwise
1 C. Pumpkin Puree
1 tsp. ground Cinnamon
Pinch of ground Nutmeg
Pinch of ground Cloves
2 C. Cold Milk
Pecan Sauce (below)
Whole pecans for garnish, if desired
Combine egg yolks and sugar in a small bowl, beating until smooth and lemon-colored. Set aside.
Place cream and vanilla bean in a small saucepan over medium heat and bring to a boil. Immediately remove from heat and cool slightly.
Remove vanilla bean and add a small amount of cream to yolks, stirring briskly. Slowly add yolks to remaining cream, stirring constantly. Strain through cheesecloth or a fine sieve.
Combine pumpkin, cinnamon, nutmeg and cloves. Stir into strained mixture and chill.
When well chilled, combine with cold milk and pour into an ice cream maker. Freeze according to manufacturer’s directions.
Place scoops of Pumpkin Ice Cream on cold dessert plates. Spoon Pecan Sauce around ice cream and garnish with pecan halves, if desired.
Pecan Sauce
1 Cup whole or broken Pecan halves
½ C. unsalted Butter
¼ C. Sugar
2 T. Water
¾ C. Heavy Cream
Place pecans in a food processor or blender and process until very fine. Add butter and process until smooth. Measure ½ Cup, and reserve.
Combine Sugar and Water in a heavy saucepan over medium heat. Bring to a boil and cook, stirring frequently, until sugar mixture becomes the color of dark caramel. Remove from heat, and whisk in ½ C. of the pecan butter, then heavy cream.
Return to heat and bring to a boil. Again remove from heat and stir in remaining pecan butter. Cool and serve at room temperature.
(Pecan Sauce can be made a few hours ahead and kept at room temperature.)
Yes, it would be.
Some people are blessed by God - my neighbor could put away a pumpkin pie in a day, do it again the next day, and never gain an ounce.
She’s no longer ‘with us’; I like to think that she’s in the land of ‘Pumpkin-Pie-All-The-Time, Pittsburgh-Steelers-Perpetually-on-the-TV’ (her team.)
-JT
Yes, that’s the easiest way to roast garlic - plus it fills the home with that wonderful smell. And the garlic becomes as sweet as candy.
I’m watching another Pittsburgh team now. No pie here but I will see if Entenmann’s has any tomorrow.
I’m thinking of quitting my long-time job and smoking large pieces of various animals for a living. It’s what I live to do, anyway.
An old hydrogeologist boyfriend from 15yrs ago went every year to the Northern Rockies and brought down Elk, sawed off all the meat the locals wanted, shipped the mega-meat ribs back home, snacked on those for 6 months. He was on a list to king crab-trap, maybe that’s where he is today.
What’s next week, if you don’t mind my asking?
“I usually stick to pumpkin pie this season - going to use maple syrup as the sweetener this year and pecans on top.”
Now, that sounds good. I’ve never cared for pumpkin, but adding a maple flavor might change it just enough.
Spread apple pie filling mixed w/ Hershey's Caramel evenly into pie crust, then cover w/ pumpkin pie filling. FOR EXTRA YUMMINESS Serve topped w/ dollop whipped cream--drizzled w/ Hershey's Caramel.
INGREDIENTS:
• 6 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon white sugar
• 1 1/2 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1 TBs of chilled evaporated milk in addition to the 1 tbsp of half and half
• ¾ cup half and half • 2 (3.5 ounce) packages instant French vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
DIRECTIONS:
1. In a large bowl, whisk together cream cheese, 1 tbsp of chilled evaporated milk in addition to the 1 tbsp of half and half, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Chill layer UNTIL set BEFORE adding pumpkin layer
2. Pour 3/4 cup of half and half into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3. Refrigerate 4 hours, or until set.
DOWNEAST MAINE PUMPKIN BREAD
recipe makes 3 - 7x3 inch loaf pans
bread actually tastes even better the day after it is baked
Prep Time: 15 Minutes, Cook Time: 50 Minutes, Ready In: 1 Hour 5 Minutes, Servings: 21
INGREDIENTS:
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup unsweetened applesauce
• 1/4 cup water
• 2 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• Splash of vanilla
• ¼ pumpkin spice
• 1 cup chopped walnuts
• ½ cup chopped rehydrated ‘Craisins’ OR chocolate chips
ch • 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean
HINTs/OPTIONs:
. --While on Cooling rack, poked holes in top of muffins and bread, and poured separate hot Cinnamon Sugar Butter combo over holes, allowing it to seep down inside
--used a cast iron bundt pan, greased it and lined it with a cinnamon/sugar mixture to add a kick
--added was some Cane sugar to the top of the bread before baking so the top had a nice hard sweet crust on top .
PUMPKIN GINGERBREAD
INGREDIENTS:
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• ½ teaspoon baking powder
• DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
• option:
--substituting half the oil for applesauce and 1/2 cup less sugar. • baked at 325 for 90 min. The last 10 min,cover them with foil so they wouldn't burn
Was out last night and had it. Long time ago mom had one of those clay things but for some reason didn’t work very well. I’ll try the foil thing. Thanks. Janey
Love that double layer pie.
PREP Roast 4-6 lge gar/cl 400 deg 15-20 min.
SOUP Puree peeled garlic, 2 c cooked pumpkin, 6 c chix broth, 2 tb honey, 1/2 tsp coriander. Heat/stir/BTB; stir in 1/2 c h/cream. Cover/steep/offheat 5 min.
SERVE garnished w/ toasted pumpkin seeds, swirl of cream, bit of greenery.
SWEET POTATO CONFECTIONS / makes 48
METHOD Melt 24 oz white chocolate (AKA almond bark) over bain of hot water. Add 10 oz sweetened coconut flakes, cup chp nuts, cup mashed cooked sweets, 1-1/2 c grah/crumbs. Butter hands; form into balls. Finish w/ a roll in chp nuts or toasted coconut.
Refrigerate until cool.
Authentic amaretti are crispy airy and bittersweet.....w/ mysterious ingredients like apricot kernels....and very pricey. Hard to duplicate.
Here's my solution:
Mound whole almonds, hazelnuts on sheetpan. Pour over vanilla sugar syrup flavored w/ droplet of almond extract. Then roast til caramelized.
Grind to a coarse crunch---sprinkle over layers.
Pumpkin Roulade with Ginger ButtercreamINGREDIENTS
• For the cake:• 3/4 cup all-purpose flour• For the filling:
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 cup granulated sugar
• 3/4 cup canned pumpkin (not pie filling)
• 1/4 cup confectioners' sugar, plus extra for dusting• 12 ounces Italian mascarpone cheeseDIRECTIONS:
• 1 1/4 cups sifted confectioners' sugar
• 2 tablespoons heavy cream
• 1/4 cup minced dried crystallized ginger (not in syrup)
• Pinch kosher salt
---Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.---In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
---While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
---Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt. ---To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.
Oh my.... I think it is a GOOD thing if your mouth waters at a PICTURE! That is just beyond perfect for me... I am suppose to bring a “unique” dessert for Thanksgiving (unique meaning other folks are doing the oldie but goodie pies etc). I have FOUND my recipe. Hugs to you, SWL!
CHOCOLATE PUMPKIN MOUSSE PIElayers of pumpkin, cheesecake and chocolate on a Biscoff cookie crust
Ingredients
• 1 (8.8-ounce) pkg. Biscoff cookies, crushed (found at Walgreens, WalMart)• DIRECTIONS:
• 5 tablespoons butter, melted
• ½ cup chopped pecans (optional) • 4 egg yolks (well beaten)
• 2 heaping tablespoons flour
• ½ cup granulated sugar
• ½ cup firmly packed light brown sugar
• 2 cups milk, divided
• 1 teaspoon vanilla
• pinch salt
• 3 ounces semi-sweet chocolate, chopped
• 1½ cups canned pumpkin
• 1 teaspoon pumpkin pie spice
• 3 teaspoons unflavored gelatin
• 6 tablespoons water
• 1½ cups cold whipping cream
• 8 ounces cream cheese, softened
• 1¼ cups powdered sugar
• sweetened whipped cream and chocolate shavings for garnish• To Make Crust: Preheat oven to 325˚F. Butter a 9-inch diameter springform pan with 2¾-inch sides. Mix cookie crumbs, melted butter and nuts in a medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up 1 inch of the sides of the pan. Bake at 325˚F for 15 minutes. Cool completely.• To Make Filling: Make a paste of the egg yolks, flour, sugars and small amount of the milk in a heavy medium saucepan. In a microwave-safe bowl, heat remaining milk 1 minute. Slowly add milk to the egg mixture and, stirring constantly, cook over medium low heat 7-10 minutes or until thickened (mixture will thicken more as it cools). Remove from heat and stir in vanilla and salt.
• Measure out 1 cup of the filling and put into a separate bowl. Add chocolate to the remaining filling and stir to melt. In reserved bowl, add pumpkin and pumpkin pie spice. Pour chocolate filling into a medium bowl, then press plastic wrap onto the surface of both of the fillings, to eliminate a skin. Refrigerate about 30 minutes. Soften the gelatin in the water for about 5 minutes in a microwave-safe dish.
• In a medium chilled bowl, whip cream until stiff peaks form. Microwave gelatin until it dissolves and starts to bubble around the edges, around 30 seconds. In a small bowl, cream together cream cheese and powdered sugar. Stir in ⅓ of the dissolved gelatin into each of the 3 filling bowls (about 2½ tablespoons each) and combine well. Fold in ⅓ of the whipped cream into each of the 3 fillings.
• Spread chocolate pudding onto cooled crust. Place in freezer for 10 minutes to become firmer. Layer with the cream cheese filling, then place into the freezer for another 10 minutes. Top with the pumpkin layer.
• Cover and refrigerate for 4 hours or overnight. Garnish with sweetened whipped cream and chocolate shavings before serving.
That looks wonderful! Three excellent things in one pie!
(What are “Biscoff” cookies like?)
-JT
Liz, you are probably the best and most ingenious cook here :-)
-JT
I used to think I didn’t like pumpkin. Turns out I just don’t like nutmeg. I was glad to find that out, because I love growing squash!
I use cinnamon, brown sugar, pecans, and molasses when making anything sweet with pumpkin. But I also found out that plain cooked pumpkin with butter and a little salt can be a good side dish, just like sweet potatoes.
I’m afraid I don’t have a recipe handy, but I once made a really good butterscotch-pumpkin pie by mixing a box of instant pudding with the pumpkin.
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