668 ginger pie ginger cream Recipes

frozen puff pastry sheet, thawed, pumpkin butter, pumpkin pie filling, cream cheese, softened, pumpkin pie spice, granulated sugar, heavy whipping cream, vanilla extract, powdered sugar, garnishes: powdered sugar , pumpkin pie spice, chopped crystallized ginger

pastry for single-crust pie (9 inches), chopped walnuts, caramel ice cream topping, warmed, eggs, mashed sweet potato, apple butter, brown sugar, evaporated milk, vanilla extract, salt, ground cinnamon, ground ginger, ground allspice, cream and additional caramel ice topping

caramels, evaporated skim milk, unbaked pie shells, cream cheese, softened, egg, sugar, vanilla extract, canned pumpkin, egg, sugar, cinnamon, salt, ground ginger, evaporated skim milk, heavy whipping cream, sugar

chopped peeled fresh ginger, all purpose flour, sugar, salt, chilled unsalted butter, cut into small pieces, chilled solid vegetable shortening, cut into small pieces, egg yolk, more) ice water, pack pumpkin, whipping cream, eggs, sugar, golden brown sugar, ground cinnamon, ground allspice, ground nutmeg, salt, all purpose flour, golden brown sugar, coarsely chopped walnuts (about 2 1/2 oz), chipped crystallized ginger, ground ginger, unsalted butter, cut into small pieces, room temperature

ginger snaps, crystallized ginger, finely chopped, butter, melted, limes , juice of, lime zest, sweetened condensed milk, heavy cream, sugar

graham cracker crumbs, ground pecans, white sugar, ground ginger, butter, melted, cream cheese, softened, brown sugar, eggs, beaten, pack pumpkin puree, heavy whipping cream, ground cinnamon, ground ginger, ground nutmeg, salt

granulated sugar, ground cinnamon, salt, ground ginger, eggs, i use libby s 100% pure pumpkin ), i use carnation evaporated milk ), unbaked 9-inch deep-dish pie shell, i use pillsbury ready made pie crust comes 2 in a package. already rolled up and ready to use ), cream ( cool whip)

squash, steamed, sugar, salt, ground cinnamon, ground nutmeg, ground ginger, mace, eggs, cream or 1 cup evaporated milk, pie crust (either store bought or your own recipe)

granulated sugar, salt, ground cinnamon, ground ginger, eggs, pumpkin puree, evaporated milk, unbaked 9-inch deep dish pie pastry (4-cup), cream (optional)

pumpkin puree, milk, eggs, beaten, brown sugar, molasses, cinnamon, ginger, salt, pie shell, cream

graham cracker pie crusts (9 oz), cream cheese, at room temperature, white sugar, light brown sugar, eggs , cracked into a bowl at room temp, egg yolks , cracked into the same bowl at room temp, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, ground allspice

salt, ground cinnamon, ground ginger, ground nutmeg, ground allspice, eggs, unsweetened pumpkin puree, evaporated milk, unbaked 9-inch deep dish pie pastry, cream (optional)

pumpkin puree, eggs, light brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground ginger, salt, evaporated milk, unbaked deep-dish pie pastry (9 inch), cream

pack pumpkin, king arthur unbleached all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, butter, softened, sugar, milk, maple syrup, eggs, unbaked pie shell (9 inches), cream , 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).

recipe basic sweet pie crust , recipe follows, canned pumpkin puree, light brown sugar, dark brown sugar, eggs, lightly beaten, heavy cream, whole milk, syrup, bourbon, vanilla extract, ground cinnamon, plus extra for dusting, ground nutmeg, ground allspice, ground ginger, ground cardamom, cream , for serving, all-purpose flour , about 1 1/2 cups plus 2 tbsp, granulated sugar, salt, cold unsalted butter , cut into 1/4-inch pieces, vegetable shortening, ice water

flour, salt, butter, water, to mix, curd cheese, double cream (heavy cream), pine nuts ( ), egg whites , beaten until frothy, egg yolk, well beaten, demerara sugar, ground ginger, cider , to mix if required

keebler ready-crust graham cracker pie crust, cream cheese, softened, sugar, vanilla, egg, eggs, slightly beaten, canned pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk