Pumpkin Cream Pie

Prep Time: 2 Hours
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 8

Ingredients

FOR THE CRUST:

■1-½ package Graham Crackers (about 15 Cookie Sheets)
■½ cups Powdered Sugar
■1 stick Butter, Melted

FOR THE FILLING:

■1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
■1 cup Half-and-half
■½ cups Heavy Cream
■Pinch Of Cinnamon
■Pinch Of Nutmeg
■Pinch Of Ground Cloves
■2 Tablespoons Whiskey (optional)
■½ cups (plus 3 Tablespoons) Pumpkin Puree
■½ cups (additional) Heavy Cream
■2 Tablespoons Brown Sugar
■Extra Graham Cracker Crumbs, For Garnish

Preparation Instructions

Preheat oven to 300 degrees.

Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

http://thepioneerwoman.com/cooking/2010/11/pumpkin-cream-pie/

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12

Ingredients
Muffin Ingredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
_____
Topping
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
_____
FOR FROSTING:
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla
Preparation Instructions
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/

PW’s Pumpkin Cake with Whiskey Whipped Cream

1 cup golden raisins
1 cup whiskey (optional)
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1 stick of softened butter
1 1/2 cups sugar
3 eggs
1 1/4 cup plain, unflavored yogurt
1 cup canned or fresh pumpkin puree

Preheat oven to 325 degrees.

Spray 9 x 13 inch pan with baking spray. Combine whiskey and raisins in a bowl and allow to soak for awhile.
Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs 1 at a time, beating after each egg.
Add yogurt and pumpkin and mix gently until just combined.
Add flour mixture in increments, beating until just combined.
Drain raisins and stir in by hand.
Pour batter into pan and bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool completely.

When cake is cool, make Whiskey Whipped Cream:

1 cup heavy cream, very cold
2 to 3 tablespoons sugar
2 tablespoons whiskey

Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.

Eat extra cream with a spoon, if desired. I won’t tell anyone.

http://thepioneerwoman.com/cooking/2008/10/pumpkin-cake-with-whiskey-whipped-cream/?cp=1#comment-171699

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake

also known as: PW’s Pumpkin Cheesecake

**Can be halved for a smaller springform pan

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps

In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.

Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Lotsa Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/11/caramel-pumpkin-gingersnap-cheesecake-so-there/