PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
- Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
- Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
- Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
- Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.
THROWDOWN PUMPKIN PIE
Try Bobby Flay's recipe for pumpkin pie, complete with graham cracker crust, from Food Network.
Provided by Bobby Flay
Categories dessert
Time 2h30m
Yield 1 (9-inch) pie, plus leftover filling
Number Of Ingredients 21
Steps:
- For the crust:
- Preheat the oven to 350 degrees F.
- Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
- Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
- Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
- For the filling:
- Preheat the oven to 275 degrees F.
- Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
- Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
- Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
- For the whipped cream:
- Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
- Garnish each piece of pie with a dollop of the whipped cream before serving.
PUMPKIN BARS WITH GRAHAM CRACKER CRUST
This pumpkin bars recipe was given to me by a very dear friend. A graham cracker crust topped with a cream cheese mixture, topped with a pumpkin mixture.
Provided by SHARYL4
Categories Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes
Time 3h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cracker crumbs and sugar for crust together in a bowl. Stir in melted butter until combined. Pat into the bottom of a 9x13-inch baking dish.
- Combine cream cheese, sugar, and eggs for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Pour over crust.
- Bake in the preheated oven until filling is set and no longer jiggles, about 20 minutes. Remove from the oven and let cool, about 30 minutes.
- While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until thick, about 5 minutes. Remove from the heat.
- Pour water into a small saucepan over low heat. Sprinkle gelatin over top and stir until just dissolved. Stir into the pumpkin mixture and set aside to cool.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff and glassy. Fold into the pumpkin mixture. Pour over the cooled cream cheese layer and chill in the refrigerator until firm, about 2 hours. Cut into 24 bars.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 19.5 g, Cholesterol 59.6 mg, Fat 8.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 152.6 mg, Sugar 17 g
PUMPKIN PIE WITH GRAHAM CRACKER CRUST
This recipe comes from a 3 volume set of holiday recipes. I used real pumpkin, the graham cracker pie crust, and have added Allspice to the original recipe. This pie is highly demanded by family and friends every year. It even turned a Non-pumpkin pie eater into a genuine fan!
Provided by Tower_Keeper
Categories Dessert
Time 1h5m
Yield 1 Pie
Number Of Ingredients 10
Steps:
- Preheat Oven 425 degrees.
- Mix all ingredients together, except pie crust.
- Pour into Pie shell.
- Put in oven set at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees and bake 35-40 minutes longer.
- Do toothpick test, if it comes out clean its done!
Nutrition Facts : Calories 2588.8, Fat 97.6, SaturatedFat 36.3, Cholesterol 558, Sodium 3015.5, Carbohydrate 385.9, Fiber 6.1, Sugar 314.1, Protein 55.4
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