140073 bake pumpkin marshmallow gingersnap crust Recipes

white sugar, cornstarch, cinnamon, ginger, nutmeg, salt, milk, egg yolks, marshmallows, cooked pumpkin or 1 cup canned pumpkin, tart shells, baked

pumpkin puree, brown sugar, pumpkin pie spice, scoop vanilla ice cream, broken gingersnap cookies, milk

pumpkin puree, instant butterscotch pudding and pie filling, prepared according to the manufacturer s directions, cool whip or four cups of freshly whipped heavy cream, gingersnap cookies broken into large pieces or 1 package of spice cake mix, prepared and cut into small cubes, cinnamon, pumpkin pie spice mix, reserve 1/4-1/2 cups of gingersnap cookies crushed finely for sprinkling over the final layer of whipped cream or cool whip

gingersnap cookies, finely crumbled, unsalted butter, melted

crushed gingersnap cookies (about 40 cookies), butter, melted, cream cheese, softened, sugar, cold 2% milk, divided, instant butterscotch pudding mix, hot caramel ice cream topping, divided, red delicious , gala or cortland apple, chopped, granny smith apple, chopped, dry roasted peanuts, chopped

pumpkin puree, eggs, vegetable oil, granulated sugar, vanilla extract, cinnamon, nutmeg, all-purpose flour, baking powder, baking soda, salt, unsalted butter , softened but still cool, cream cheese, at room temperature, marshmallow cream, salt, vanilla extract, sugar

pumpkin, eggs, vegetable oil, sugar, vanilla, cinnamon, nutmeg, flour, baking powder, baking soda, salt, chocolate chips, margarine (stick butter works great), marshmallow cream (use the stuff in the white tub with red lid), sugar, salt , dissolved in, water, vanilla, sugar

pumpkin puree, eggs, vegetable oil, granulated sugar, vanilla extract, cinnamon, nutmeg, all-purpose flour, baking powder, baking soda, salt, unsalted butter, cool, cream cheese , room temperature1/4 tsp salt, marshmallow creme, vanilla extract, powdered sugar

pumpkin, cooked , without salt -- mashed cup 2, milk, canned, condensed, sweetened oz 14, egg, whole, raw large 2, cinnamon, ground tsp 1, nutmeg, ground tsp 1/2, ginger, ground tsp 1/2, salt tsp 1/2, pie crust, standard-type, frozen, ready -to-bake, enriched -- unbaked, 9-inch crust 1, sugar, brown, dark tbsp 3, cream , light whipping tbsp 3, pecans, halves -- for garnish cup 1

gingersnaps, walnuts, sugar, butter, melted, eggs, separated, pack pumpkin (not pumpkin-pie mix), cream cheese, softened, ground cinnamon, ground allspice, ground ginger, ground nutmeg, prepared eggnog, cornstarch, walnuts (to garnish )

pumpkin ( not pie filling ), cream cheese, softened, white or brown sugar or to taste, pumpkin pie spice, salt, hallowed out pumkin ( optional ), gingersnap cookis , gingerbread, fresh fruit, graham crackers etc.

gingersnaps, pecans, sugar, unsalted butter, melted, unflavored gelatin, eggs, separated, canned pure pumpkin puree, light brown sugar, heavy cream, pumpkin pie spice, salt, granulated sugar

frozen mrs. smith s pumpkin custard pie, gingersnaps, coarsely crushed, honey-roasted almonds, chopped, all-purpose flour, light brown sugar, butter or margarine, softened, ground cinnamon

eggs, fresh key lime juice, orange liqueur, tequila, sweetened condensed milk, grated lime rind, whipping cream, flasked coconut, toasted, gingersnap cookies, crushed, unsalted butter, melted, lime rind , curls, sweetened whipped cream

gingersnap cookies , pulverized (about 2 cups), butter, melted, brown sugar, egg white (optional)

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

pumpkin puree, eggs, vegetable oil, granulated sugar, vanilla extract, ground cinnamon, fresh ground nutmeg, all-purpose flour, baking powder, baking soda, table salt, unsalted butter , softened but still cool (1 stick), cream cheese, at room temperature (1/2 package), marshmallow cream (3 1/2 oz), table salt, vanilla extract, sugar , sifted

pumpkin, brown sugar, eggs, cinnamon, salt, baking soda, flour, vegetable oil, ground ginger, baking powder, vanilla, butter, sugar, vanilla, marshmallow cream, milk, cinnamon