Desserts

Gingersnap Pumpkin Pie

~ lindy

 Gingersnap Pumpkin Pie

*
*9 inch Round Cake Pan, with removable bottom or 9×9 inch square baking pan

*Cooking Spray, Pam

*Parchment Paper, if using square baking pan

*1/2 Baking Sheet or Jellyroll pan

*Pastry Scraper Cutter

*1 can Reddi Wip or favorite whipped topping

*
Preheat oven 350*F.

*

Gingersnap Pie Crust

*
*1 sleeve/package) Graham Crackers, broken in half

*3 cups Gingersnaps, broken in half pulse in a food processor until small crumbs

*6 tablespoons Butter, melted or room temperature

*1 tablespoon crushed Crystalized Ginger

*2 tablespoons Brown Sugar

*
In a food processor add the broken graham crackers and Gingersnaps and pulse until small crumbs. Then add butter, crushed ginger and brown sugar and pulse again until butter is mixed throughout.

*
Add Gingersnap crumbs mixture to the bottom of a Pam sprayed 9×9 inch square pan lined with parchment (for easy lift and removal) or 9 inch round cake pan with removable bottom/spring form cake pan. Press firmly the crumbs into the bottom of pan in a flat layer making the crust and then pour the pie filling on top of the crust.

*
Place filled pie pan onto a baking sheet and Bake for 1 hour and 10 minutes or longer until center is set.

*
Remove pie from pan and place pie on a cutting board and cut with a pastry scraper cutter into slices or if using the square cake pan cut into bite sized squares.

*
Top slices with Caramel Sauce(like Smuckers or Torani) and whipped cream topping as desired.

*

Pie Filling:

*29 Ounce Canned Pumpkin

*1 (15 ounce) can Sweetened Condensed Milk

*4 Eggs, whisked with electric whisk

*1/4 teaspoon Sea Salt

*1/2 teaspoon Nutmeg

*1/2 teaspoon Mace, can substitute nutmeg but mace has a flavor I love

*2 teaspoons Cinnamon

*1/2 teaspoon Ginger

*1/8 teaspoon Cloves

*
In a bowl whisk together the canned pumpkin and milk. Set aside.

*
In a small bowl whisk the eggs and add salt, nutmeg, mace, cinnamon, ginger, cloves and whisk until all spices are incorporated evenly.

*
Combine the pumpkin and egg mixture and stir until thoroughly mixed. Pour into prepared gingersnap crust.

Enjoy!

Lindy

 

Pear Tart

~ lindy

Pear Tart

*
*4 Bartlett Pears, thinly sliced (smaller ends removed)

*1/2 cup Brown Sugar

*1/4 teaspoon Rum Extract Flavoring

*3 tablespoons of cold Butter, cubed or grated for dotting

Pastry Crust

*
*2 cups All-purpose Flour, sifted

*1 and 1/2 sticks Cold Butter, cubed

*1/2 cup Ice cold Water

*1/2 teaspoon Kosher Salt

*1 tablespoon Brown Sugar

*1/4 teaspoon Cardamom

*1 teaspoon Cinnamon

*
In a food processor add the flour, cold butter, kosher salt, brown sugar, cardamom and cinnamon, plus until butter resembles large peas. Then drizzle in the cold water and pulse just until it forms together. Place dough in plastic wrap and refrigerate 1 hour.

*
Remove dough from the fridge and roll out onto a floured surface, rolling into a rectangle shape. Place rolled dough onto parchment paper (sprayed with Pam cooking spray) and layer thin sliced pears in 4 rows leaving around 1 and 1/2 inches for edge.

*

Mix together the brown sugar, caradamon and cinamon and sprinkle on top of the apples the brown sugar mixture and dot with butter.

*

Note: Pear juices will leak out onto baking sheet when baking. I thought about making an edge for the pastry crust but it may make the crust soggy.

*
Bake at 350*F. oven for 45 minutes to 1 hour.  Then remove tart from the oven and brush on the orange marmalade glaze.

Orange Marmalade Glaze

*
*1/4 cup Orange Marmalade Jam/Jelly

*2-3 tablespoons Water

*
In a small sauce pan add marmalade and water on low. Stir marmalade and water until combined and warmed. Then using a pastry brush, brush on glaze over the baked pears and crust.

Enjoy!

Lindy