Mini Pumpkin Pies without a crust are a creamy, perfectly spiced way to enjoy the best part of the pie. Using your fingers, rub in butter until a sandy texture … Thanksgiving. Cover with plastic wrap and refrigerate for … Strawberry Cheesecake Cupcakes: Put a tablespoon of strawberry sauce/jam on top of each cheesecake then place half of a strawberry on top. Bake for 15 to 20 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs attached, rotating pans halfway through baking. Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. Fit a #808 Ateco piping tip in a piping bag and fill with buttercream. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … Grease a 9.5″ pie baking dish. Let cupcakes cool in their pans on wire racks for 10 minutes, then invert on wire racks to cool completely. Remove from the oven and let sit for 15 minutes. In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, … Before reading our posts, please review our disclaimer. Always be sure the water stays at a simmer for your double boiler and that the bottom of the bowl does not touch the simmering water. Save the best for last this Thanksgiving with a Graham Cracker Crust Pumpkin Pie. Your information will *never* be shared or sold to a 3rd party. Place stars on a baking sheet lined with parchment paper. Preheat oven to 350°F. Switch the whisk attachment for the paddle attachment and with the mixer on low speed add the butter one tablespoon at a time then add the vanilla extract. Line cupcake pans with cupcake liners and set aside. GRAHAM CRACKER CRUST. Mix until creamy consistency. Fill a medium saucepan with about 2 inches of water and heat over medium-high heat. Spread out evenly and place oven for 1 hour. The next day, mix together 4 oz. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt and cloves … Add salt and milk until creamy. Grate a sprinkle of nutmeg over each star and bake until the edges turn golden, about 5 minutes. Place egg whites and sugar in the bowl of a stand mixer. Pour into crust. Add a pinch of cinnamon for spiced flavor if desired. Roll sides of frosting in graham cracker crumbs. Let the mixer run on low speed to get any remaining air bubbles out before using. Increase the speed to medium-high and whip until the cream is thick enough to hold firm peaks, about 3 minutes. All rights reserved. Event Planning. With only 5 ingredients, the filling of this pie comes together in mere minutes. Reduce the speed to medium-low and add the eggs one at a time, scraping the sides of the bowl as needed. Once the egg white mixture reaches 160 degrees, transfer the mixer bowl to the mixer stand fitted with the whisk attachment and beat the egg white mixture on medium-high speed until it holds medium-stiff peaks, about 8 to 10 minutes. Be sure there are no traces of grease and that the egg whites are yolk free. Butter should be room temperature or slightly warmer, but not too warm. Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox....you guessed it once a month! This post may contain affiliate links. In the bowl of a stand mixer, fitted with the paddle attachment, mix together the oil and sugars on medium speed for 2 minutes. I leave my butter out on the counter the night before, and then whip up my buttercream the next morning. It's got a pumpkin pie center (oooooohhh!) If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! Ingredients. Lastly drizzle maple syrup on top as desired. Pumpkin Pie Spiced Graham Cracker Crust. Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the … Mix in the eggs. Recipes. Step 3 Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin … Pipe a buttercream on top of each cupcake. Pumpkin Cheesecake Cupcakes: You can add canned pumpkin puree (not the pumpkin pie filling) and some pumpkin pie spice. In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. On a lightly floured work surface, roll out the pie dough and cut (1 ¾-inch) small star shapes (or desired shape) using a small star cutter. A simple but delicious pumpkin pie filling is poured into ramekins and baked into individual custards that are the perfect size to keep all to yourself. Bake according to recipe directions. Press about 1/4 cup of graham crackers into each mini pie tin. Adjust an oven rack to the center of the oven and heat to 350 degrees. In another piping bag fitted with a Wilton 1M piping tip fill with whipped cream and pipe a small swirl on top of buttercream. For information, read my full privacy policy. Pour mixture into Graham Cracker Pie Crust, spread out evenly, cover with lid, and chill in refrigerator overnight. In small bowl mix graham cracker crumbs and sugar together. On low speed, mix in the flour mixture until it is incorporated. Beat cream cheese until smooth. Holidays. Explore. Reduce the mixer speed to low and add the flour mixture in two batches and mix until just combined. Add the pumpkin puree and mix on low speed until combined, about 30 seconds. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended. Oreo Cheesecake Cupcakes: You can use Oreos in place of the graham cracker crust. Recipe: Ginger Pumpkin Pie with Graham Cracker Crust | Kitchn Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. Your email address will not be published. The silky pumpkin custard sits atop a crumbly graham cracker crust that's prepped in a fraction of the time of pie dough. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Let stars cool on wire racks and set aside to cool before using. ¾ cup plus 2 tablespoons grapeseed oil or vegetable oil, 1 cup large egg whites (about 8 large eggs), 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature, 1 ¼ cup graham cracker crumbs, about 9 crackers. Whether you don’t like to make or eat crust, or need an easy gluten free Thanksgiving dessert, this crustless recipe is the on you need. Test the temperature of the outside of your mixer bowl with your inner wrist instead of the palm of your hand for a more accurate temperature. Cream butter and sugar 1-2 minutes or until fluffy. And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!! Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox..... you guessed it, once a month! We start with a super yummy pumpkin cake featuring brown sugar, buttermilk, pumpkin purée and fall spices. We love this season for so many reasons — including our Pumpkin Pie cupcakes. pumpkin purée (not pumpkin pie filling) pumpkin spice whipped cream, for topping. Attach a thermometer to the bowl and heat egg white mixture until it reaches 160 degrees, stirring frequently. And watch videos demonstrating recipe prep and cooking techniques. Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting. Melt butter in microwave in small glass bowl. Mini pumpkin pies with graham cracker crust The crust: 1-1/2 cups graham cracker crumbs (put your crackers in a bag and crush them, or you can be all high-tech and use a food processor) Set aside. Allow cupcakes to absorb syrup. On top of the graham cracker crust, you have a lighter pumpkin pie custard. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt and cloves and set aside. Line 12 cup cupcake or muffin pan. Make sure your mixer bowl and whisk are clean before using. Log in. Brush tops of cupcakes evenly/generously with maple syrup. Mini Pumpkin Pies with Graham Cracker Crust. Be sure to stir the egg whites and sugar together well before heating or the eggs may start to cook on their own. Drizzle 3 tablespoons of melted butter to the graham cracker mixture and pulse until coated and the crust holds together when pinched between your fingers. Once combined, add the graham cracker crumbs and cinnamon and turn up the mixer speed to medium-high and beat until the buttercream is silky and smooth, about 5 minutes. Adjust an oven rack to the center position and heat oven to 400 degrees. Pumpkin Dessert Recipes .. ... Mini Pumpkin Pies Pumpkin Pie Recipes Mini Pies Fall Recipes Holiday Recipes Pumpkin Dip Pumpkin Bars Holiday Foods Pumpkin Puree. Pour the pumpkin filling into each graham cracker crusted pie tin. If that weren't enough, it sits atop a buttery graham cracker pie-crust. Whisk together by hand to combine. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely. Generously frost each cupcake with a pastry bag and cut 1/2-inch off the tip. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). In a large bowl, using an electric mixer on low-medium speed, beat the butter, sugar and pumpkin until smoothly blended. The buttercream should be as smooth as possible. In bowl mix together graham cracker crumbs, sugar and melted butter. Also move Cool Whip to refrigerator and allow to thaw overnight. Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin … If you make a purchase through one of these links, I do receive commission. If you’re not a fan of gingersnaps or want to try something else, you can use the graham cracker crust in this recipe. Fill remainder of papers 3/4-full with batter. Press into the prepared baking pan. Get Pumpkin Pop Cupcakes Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Stir in melted butter to graham cracker crumbs and press together by hand. Crumble graham cracker crust into a bowl. Add flour and vanilla. Aug 23, 2015 - These Mini Graham Cracker Crust Pumpkin Pies are sure to be the hit of your holiday party! Line a 12 count standard cupcake pan with cupcake liners, set aside. Normal pumpkin pie usually uses evaporated milk, condensed milk, or cream in the custard part of the pie, but this pie is made with low-fat milk which slashes the calories, but is still so creamy and good and everything you love about pumpkin pie. I think the spices in gingersnap cookies pairs beautifully with pumpkin cheesecake. and swirls of both maple and pumpkin pie buttercream. The batter will be thick. Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Garnish each cupcake with a pie crust star and serve immediately. I guess it’s not common for pumpkin pie to be served on graham cracker crust. Crust 3 oz graham crackers 1 tbsp brown sugar packed 2 tbsp butter; Pie Filling 2 egg whites 1 egg 1/2 cups brown sugar 1/4 tsp salt 2 tsp pumpkin pie spice Once the water comes to a simmer, place mixer bowl on top making sure the bottom of the bowl does not touch the water. Pour on top of graham cracker layer. Beat together until well combined. Add the butter, graham crackers and pumpkin pie spice to the bowl of your food processor, mixture should be moist, but it’s ok if it’s still a little crumbly Fill bottom layer of papers with graham cracker mix to form crust. In the bowl of a stand mixer fitted with the whisk attachment, add the sugar, salt, cream and vanilla extract and mix on medium-low speed for about 1 minute or until the sugar has dissolved. Cool Whip, Pumpkin, dry Vanilla Pudding Mix, and Pumpkin Pie … Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie! Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a medium bowl and set aside. How to Pipe Spiced Buttercream Roses on Pumpkin Cupcakes. © 2021 Discovery or its subsidiaries and affiliates. But it was a good call! HOW TO MAKE MINI PUMPKIN CHEESECAKES: Preheat oven to 325F degrees. Give the batter a final stir by hand with a rubber spatula and evenly divide batter into prepared cupcake pans, filling about two-thirds full. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Scrape mixing bowl walls with rubber spatula and add maple extract. Sheet lined with parchment paper 1M piping tip fill with whipped cream ingredients, the thing! Mini pie tin stand mixer Pies without a crust are a creamy, perfectly spiced way to the. 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