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Blog: Lady Behind the Curtain
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Nothing says Holiday like Pumpkin Pie. I decided to take the traditional dessert and mix it up a bit (literally). I have given you three options on how to serve this dessert ( see below). A push up pop, parfait cup and a mason jar.
I have been making this pie filling for over 20 years. It’s ALWAYS a BIG hit! This year I decided to add the homemade cinnamon whipped cream (recipe below) and all I can say is “YUM!” I hope you enjoy this twist on my families Thanksgiving tradition.
The De-Constructed Pumpkin Pie Recipe
Pie Crust
2-crust pie dough -- your favorite recipe or pre-made
Roll out a small piece of dough. Cut out shapes using a small pumpkin or leaf cookie cutter. Brush with egg wash ( 1 egg to 1 tablespoon of water) sprinkle with sugar and cinnamon. Bake at 375 degrees until lightly browned.
Roll out remaining dough to fit a large baking pan (like a jelly roll pan). Bake until browned. Transfer to a wire rack to cool.
Put the cooled crust into a food processor to make into crumbs. Set aside.
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Pie Filling
1 – 16 ounce can pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
2/3 cup evaporated milk
1/2 cup milk
Mix together pumpkin, sugar, cinnamon, salt, ginger, and nutmeg. Add eggs, lightly beat eggs into pumpkin mixture with a fork. Add the evaporated milk and milk; mix well. Place into a spring form pan. Place pan into a baking pan larger then the spring form pan, put into a pre heated 375 degree oven.
Fill the larger pan with boiling water.
Bake 45 minutes or until when a knife is inserted into the center comes out clean. CAREFULLY remove pan from water bath and cool on wire rack. Once cooled remove the outside ring.
Scoop the pie filling into a bowl and whip with a spoon.
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Cinnamon Whipped Cream Recipe
2 cups heavy cream
3/4 cups confectioners’ sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not over beat.
Construction
For the push up pop add 1 tablespoon of pie crust crumbs; for the parfait cup or mason jar add 2 tablespoons of pie crust crumbs.
Fill a piping bag with the Pumpkin Pie Filling and another pipping bag with the Cinnamon Whipped Cream each fitted with your favorite tips.
Pipe pumpkin pie filling on top of the pie crust crumbs, and then pipe cinnamon whipped cream.
Repeat layers and top with a cut out pumpkin or leaf.
I know not all of you love to bake like I do, so I have an easy semi-homemade way you can make this dessert. It’s all in the presentation. Right?
Semi-Homemade De-Constructed Pumpkin Pie
Pumpkin Pie from Costco
Cool Whip
Cinnamon
Yep, that’s it! Now there is NO excuse. You too can have an impressive dessert. Just scoop out the pumpkin from your pie into a bowl mix until fluffed. Put the pie crust in the food processor and make into crumbs. Add 1 teaspoon of cinnamon to a large tub of cool whip and mix. Scoop pumpkin pie filling into a pipping bag fitted with your favorite tip. Fill another pipping bag with the cinnamon cool whip also fitted with your favorite tip. Layer pie crust crumbs, pumpkin pie filling then cool whip into your container of choice, do this twice.
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I am very THANKFUL for the opportunity of bringing you this recipe and a NEW idea on how to serve THE PUMPKIN PIE! HAPPY THANKS GIVING to you from LADY BEHIND THE CURTAIN!
Thank You Sheryl, WOW what an amazing recipe!
And the semi-homemade idea. WAY TO GO!!!
Yep, I will be making this for sure!!!
Well, I'm drooling now, and I just ate! I'll have to make this asap! Thanks for sharing the different ways of serving a pumpkin pie dessert.
ReplyDeletePinning on pinterest. ;)
Cheers,
Tracy Screaming Sardine
Yummy! Love pumpkin pie and this looks really good!
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