This sophisticated version of the classic pumpkin pie would be perfect for Halloween, Thanksgiving or Christmas entertaining. Add it to your list of holiday favorite recipes.
Here are some tips and tricks for making your own whipped cream.
| TheArmchairChef.com HALLOWEEN COUNTDOWN Famous Restaurant Praline Pumpkin Pie |
| For a sophisticated Halloween Treat! |
| Ingredients |
| Pie Crust Ingredients 2 cups flour 6 ounces cold butter, cut up 1/2 teaspoon salt 5 tablespoons cold water Praline Layer Ingredients 3 tablespoons soft butter 3 2/3 cups packed brown sugar 1/3 cup pecan pieces Pumpkin Filling Ingredients 1 cup evaporated milk 1/2 cup water 3 large eggs 1 1/2 cups pumpkin puree 1/2 cup sugar 1/2 cup packed light brown sugar 3/4 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt |
| Step by Step |
| Pie Crust Instructions 1) In stand mixer with paddle attachment, combine flour, butter and salt, mixing on slow speed until butter is size of small peas 2) Add water all at once and mix until dough comes together in a ball 3) Wrap in plastic wrap and chill at least 4 hours. (Can be done one day in advance.) To Prepare Pie Crust Preheat Oven to 450 degrees F 1) Dust work surface with flour and roll dough out to 1/8" thickness 2) Carefully place dough into 10" pie plate 3) Trim edges and crimp border, using thumb and forefinger 4) Prick all over with fork 5) Return crust to refrigerator until completely firm Praline Layer Instructions 1) Cream butter and brown sugar in mixer with paddle 2) Mix in nuts 3) Spread onto bottom of chilled pie crust and bake for 10 minutes 4) Remove from oven and let cool completely 5) Reduce oven heat to 350ºF Pumpkin Filling Instructions 1) In small saucepan, bring milk and water just to a boil 2) Remove from heat 3) In large mixing bowl, whisk together eggs, pumpkin, sugars, spices and salt 4) Gradually whisk in cooled milk and water 5) Pour filling into prepared pie shell and bake about 50 minutes, until center is set, 6) Filling shouldn't move when you jiggle the pie 7) Let cool and refrigerate until ready to serve 8) Top with whipped cream 9) Serve and Enjoy |
| Check out today's Halloween Countdown recipe at ILoveToBake.comSoft Apple Butter Cookies |
| TheArmchairChef.comTips and Tricks for Making Your Own Whipped Cream |
| Fun Facts to Know and TellCream will whip better better if you add a pinch of salt When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume. When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. |
| Recipes |
| Whipped Cream Recipe 1 cup heavy cream small pinch of salt 1 to 2 tablespoons sugar 1/2 teaspoon vanilla Whipped Cream Substitute Dissolve 1/2 cup Nonfat Dry Milk in 1/3 cup COLD water. Chill Well. Whip to soft peaks..... Add 1 TB Lemon Juice..... Whip to soft peaks again..... Beat in LIGHTLY 2-4 TB sugar. Whipped Cream Substitute Evaporated milk whips to three times its volume. Chill 12 hours in freezer till ice crystals form. Add 3 Tablespoons lemon juice for each 13 oz can. Whip until stiff. |
| Check out today's Halloween Countdown recipe at ILoveToBake.com Soft Apple Butter Cookies |
What could be better than hot mulled cider on a cold and haunting Halloween night? Warm up your guests with this wonderful treat!
| TheArmchairChef.com HALLOWEEN COUNTDOWN Hot Mulled Cider |
| A warming, spicy drink, GREAT for *A Dark and Stormy Halloween Night!* |
| Ingredients |
| 6 to 8 cups apple cider 1/4 cup packed brown sugar, or to taste 1 or 2 (3-inch) cinnamon sticks 8 or 10 whole cloves, or to taste 8 or 10 whole allspice, or to taste Zest of 1 lemon and/or 1 orange, cut into julienne or slices |
| Step by Step |
| 1) Combine all ingredients in a saucepan over medium heat 2) Stir until the sugar dissolves 3) Bring just to the boiling point, then reduce the heat to low 4) Cover and simmer to blend the flavors, about 10 minutes 5) Strain and serve 6) Serve and Enjoy! |
| Check out today's Halloween Countdown recipe at ILoveToBake.com Three Way Ginger Cookies |
Cool and creamy, this tasty dessert combines gingersnaps, pumpkin, and vanilla ice cream.
| TheArmchairChef.com HALLOWEEN COUNTDOWN Frozen Pumpkin Pie |
| Vanilla ice cream and a home made gingersnap crust are topped with a creamy pumpkin topping. Freeze it, then serve with CoolWhip Brand Topping and a sprinkling of gingersnap cookies! |
| Ingredients |
| Gingersnap Pie Crust Ingredients 1 1/2 cups crushed gingersnap cookies 1 tablespoon white sugar 1/4 cup butter, meltedPumpkin Topping Ingredients 1 cup pumpkin puree 1 cup white sugar 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cups CoolWhip Brand whipped topping, thawedIce Cream Filling Ingredients 2 cups vanilla ice cream, softened Whipped Topping Ingredients Additional CoolWhip Brand whipped topping |
| Step by Step |
| Gingersnap Pie Crust Instructions Preheat oven to 300 degrees F 1) In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar 2) Stir in melted butter or margarine 3) Press mixture evenly into a 9 inch pie plate 4) Bake for 15 minutes and allow to coolPumpkin Topping Instructions 1) In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg 2) Stir until thoroughly mixed. 3) Fold in CoolWhip Brand whipped topping.Assembly Instructions 1) Spread softened ice cream in an even layer in bottom of cooled gingersnap crust 2) Pour pumpkin mixture over ice cream 3) Freeze at least 2 hours before serving To Serve 1) Garnish with CoolWhip Brand whipped topping and crushed gingersnaps 2) Serve and Enjoy! |
| Check out today's Halloween Countdown recipe at ILoveToBake.com Spiderweb Brownies |
We all LOVE Halloween (or at least most of us! LOL)
While we tend to associate Halloween with Trick or Treat Candy, many of us celebrate by entertaining, and we need good recipes for YUMMY homemade treats!
This year, I am doing a Halloween Recipe Countdown on two of my food sites, here at TheArmchairChef.com and its companion site, ILoveToBake.com.
The recipes will be posted between now - October 27. I am ending the Countdown several days before Halloween so that you have plenty of time to plan and prepare!
Here at TheArmChairChef.com I will publish a couple of unusual Breakfast recipes, so you can start the Holiday out right! LOL
Tink
*When I dream, I cook and bake like an artist…*
PS - The recipes will be different on each site, so there will be over 30 different recipes! Be sure you get them all!