Home Party Dessert Recipe
10/20/2018
Pumpkin Chiffon Pie
(for crust)
1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup (packed) golden brown sugar
1/8 t salt
5 T unsalted butter, melted
(for filling)
1 envelope (1/4 oz.) unflavored gelatin
2 T bourbon
1 1/4 cups canned pure pumpkin
3/4 cup whole milk
2/3 cup (packed) golden brown sugar
4 large egg yolks
1 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
1/4 t salt
(for topping)
1 1/2 cups chilled heavy whipping cream, divided
2 T powdered sugar
1/2 t vanilla extract
1 1/2 T chopped crystalized ginger
>how to make<
(for crust)
*Preheat oven to 350 degrees.
*Butter 9" diameter glass pie dish.
*Stir graham cracker crumbs, pecans, brown sugar, and salt in medium bowl to blend.
*Add butter and mix until crumbs are moistened.
*Press crumb mixture onto bottom and up sides of prepared dish.
*Bake crust until golden brown, about 10 minutes.
*Cool, then chill crust until cold.
(for filling)
*Sprinkle gelatin over bourbon in small bowl; set aside until gelatin softens, about 10 minutes.
*Meanwhile, whisk pumpkin, milk, brown sugar, egg yolks, cinnamon, ginger, cloves, and salt in heavy medium saucepan to blend.
*Stir over medium low heat until mixture thickens slightly and instant-read thermometer inserted into mixture registers 160 degrees, about 8 minutes.
*Remove from heat and pour into large metal bowl.
*Immediately add softened gelatin mixture and stir until gelatin dissolves.
*Set howl with pumpkin mixture over large bowl of ice water and stir until mixture is cold to touch but not set, about 5 minutes.
*Beat 3/4 cup cream in medium bowl until soft peaks form.
*Fold whipped cream into pumpkin mixture.
*Pour filling into chilled crust.
*Chill pie until filling is set, at least 3 hours.
(for topping)
*Using electric mixer, beat remaining 3/4 cup cream, powdered sugar, and vanilla in medium bowl until medium-firm peaks form.
*Transfer whipped cream to pastry bag fitted with large star tip.
*Pipe whipped cream rosettes around edge of pie.
(Alternately, spread whipped cream decoratively over pie.)
*Sprinkle crystalized ginger over whipped cream.
-serves 8-
Note: I found this recipe from "bon appetit desserts".
1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup (packed) golden brown sugar
1/8 t salt
5 T unsalted butter, melted
(for filling)
1 envelope (1/4 oz.) unflavored gelatin
2 T bourbon
1 1/4 cups canned pure pumpkin
3/4 cup whole milk
2/3 cup (packed) golden brown sugar
4 large egg yolks
1 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
1/4 t salt
(for topping)
1 1/2 cups chilled heavy whipping cream, divided
2 T powdered sugar
1/2 t vanilla extract
1 1/2 T chopped crystalized ginger
>how to make<
(for crust)
*Preheat oven to 350 degrees.
*Butter 9" diameter glass pie dish.
*Stir graham cracker crumbs, pecans, brown sugar, and salt in medium bowl to blend.
*Add butter and mix until crumbs are moistened.
*Press crumb mixture onto bottom and up sides of prepared dish.
*Bake crust until golden brown, about 10 minutes.
*Cool, then chill crust until cold.
(for filling)
*Sprinkle gelatin over bourbon in small bowl; set aside until gelatin softens, about 10 minutes.
*Meanwhile, whisk pumpkin, milk, brown sugar, egg yolks, cinnamon, ginger, cloves, and salt in heavy medium saucepan to blend.
*Stir over medium low heat until mixture thickens slightly and instant-read thermometer inserted into mixture registers 160 degrees, about 8 minutes.
*Remove from heat and pour into large metal bowl.
*Immediately add softened gelatin mixture and stir until gelatin dissolves.
*Set howl with pumpkin mixture over large bowl of ice water and stir until mixture is cold to touch but not set, about 5 minutes.
*Beat 3/4 cup cream in medium bowl until soft peaks form.
*Fold whipped cream into pumpkin mixture.
*Pour filling into chilled crust.
*Chill pie until filling is set, at least 3 hours.
(for topping)
*Using electric mixer, beat remaining 3/4 cup cream, powdered sugar, and vanilla in medium bowl until medium-firm peaks form.
*Transfer whipped cream to pastry bag fitted with large star tip.
*Pipe whipped cream rosettes around edge of pie.
(Alternately, spread whipped cream decoratively over pie.)
*Sprinkle crystalized ginger over whipped cream.
-serves 8-
Note: I found this recipe from "bon appetit desserts".
Labels: pie recipe, pumpkin chiffon pie recipe, pumpkin pie recipe
10/08/2018
Coconut Pumpkin Flan
1 1/4 coconut palm sugar
13.5 oz. can coconut milk, well shaken
3/4 cup heavy cream
1 cup canned pure pumpkin puree
5 large eggs, at room temperature
1 1/2 t ground ginger
2 t pure vanilla extract
1/4 t salt
whipped cream for serving (optional)
unsweetened coconut flaked, toasted for garnish (optional)
>how to make<
*Preheat the oven to 350 degrees.
*Set out a 2" deep 9" round glass or ceramic dish or cake pan.
*Bring a kettle of water to a boil.
*Bring 3/4 cup of the sugar and 1/4 cup water to a boil in a small saucepan over medium high heat, stirring to dissolve the sugar.
*Then cook without stirring until the caramel is very dark brown with thick, lava-like bubbles, 8 to 10 minutes; a candy thermometer should register 245 degrees.
*Immediately use a silicone spatula or large metal spoon to scrape all of the caramel into the baking dish, swirling to coat the bottom evenly. (If the caramel does not swirl easily, spread it with the spatula.)
*Combine the coconut milk, cream, and the remaining 1/2 cup sugar in a small saucepan and bring just to a boil over medium heat, stirring to dissolve the sugar.
*Meanwhile, whisk the pumpkin, eggs, ginger, vanilla, and salt in a large bowl until blended.
*While whisking, add the hot coconut milk mixture in a slow, steady stream and whisk until smooth.
*Pour the pumpkin mixture through a fine mesh sieve into an 8 cup liquid measuring cup or a large bowl with a spout, then pour into the caramel coated dish.
*Place the dish in a large roasting pan and place on the oven rack.
*Pour enough boiling water into the roasting pan to come three quarters of the way up the side of the dish; do not let any water splatter into the dish.
*Bake the flan until a knife inserted 1" from the edge of the custard comes out clean but the center still jiggles slightly, 35 to 45 minutes.
*Carefully remove the roasting pan from the oven, then remove the dish from the water.
*Try not to splash any water into the dish in the process.
*Take it out with a wide, sturdy spatula.
*Cool the flan to room temperature on a wire rack, then cover with plastic wrap and refrigerate at least overnight.
*To serve, run a thin offset spatula or knife around the sides of the baking dish.
*Center a serving plate with a lip over the dish.
*Gripping the plate and dish together, quickly and carefully flip both.
*Lift the dish off the plate.
(Garnish with whipped cream and toasted coconut flakes, if you would like.)
-serves 8-
Note: I found this recipe in "BETTER BAKING" by Genevieve Ko.
1 1/4 coconut palm sugar
13.5 oz. can coconut milk, well shaken
3/4 cup heavy cream
1 cup canned pure pumpkin puree
5 large eggs, at room temperature
1 1/2 t ground ginger
2 t pure vanilla extract
1/4 t salt
whipped cream for serving (optional)
unsweetened coconut flaked, toasted for garnish (optional)
>how to make<
*Preheat the oven to 350 degrees.
*Set out a 2" deep 9" round glass or ceramic dish or cake pan.
*Bring a kettle of water to a boil.
*Bring 3/4 cup of the sugar and 1/4 cup water to a boil in a small saucepan over medium high heat, stirring to dissolve the sugar.
*Then cook without stirring until the caramel is very dark brown with thick, lava-like bubbles, 8 to 10 minutes; a candy thermometer should register 245 degrees.
*Immediately use a silicone spatula or large metal spoon to scrape all of the caramel into the baking dish, swirling to coat the bottom evenly. (If the caramel does not swirl easily, spread it with the spatula.)
*Combine the coconut milk, cream, and the remaining 1/2 cup sugar in a small saucepan and bring just to a boil over medium heat, stirring to dissolve the sugar.
*Meanwhile, whisk the pumpkin, eggs, ginger, vanilla, and salt in a large bowl until blended.
*While whisking, add the hot coconut milk mixture in a slow, steady stream and whisk until smooth.
*Pour the pumpkin mixture through a fine mesh sieve into an 8 cup liquid measuring cup or a large bowl with a spout, then pour into the caramel coated dish.
*Place the dish in a large roasting pan and place on the oven rack.
*Pour enough boiling water into the roasting pan to come three quarters of the way up the side of the dish; do not let any water splatter into the dish.
*Bake the flan until a knife inserted 1" from the edge of the custard comes out clean but the center still jiggles slightly, 35 to 45 minutes.
*Carefully remove the roasting pan from the oven, then remove the dish from the water.
*Try not to splash any water into the dish in the process.
*Take it out with a wide, sturdy spatula.
*Cool the flan to room temperature on a wire rack, then cover with plastic wrap and refrigerate at least overnight.
*To serve, run a thin offset spatula or knife around the sides of the baking dish.
*Center a serving plate with a lip over the dish.
*Gripping the plate and dish together, quickly and carefully flip both.
*Lift the dish off the plate.
(Garnish with whipped cream and toasted coconut flakes, if you would like.)
-serves 8-
Note: I found this recipe in "BETTER BAKING" by Genevieve Ko.
Labels: coconut pumpkin flan recipe, Flan recipe, pumpkin flan recipe
