27997 pumpkin flan with gingersnap crust Recipes

gingersnap cookies, dark brown sugar, ground ginger, unsalted butter, melted, pumpkin puree , recipe follows, half-and-half, freshly grated nutmeg, kosher salt, dark brown sugar, eggs, egg yolk, light brown sugar, divided, baking pumpkin, rinsed and dried, kosher salt

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

sugar, water, pure pumpkin, sweetened condensed milk, dark brown sugar, ground cinnamon, ground ginger, ground allspice, eggs, egg yolks, heavy whipping cream, vanilla extract, frosted grapes

brown sugar , unpacked or 1/4 splenda blend, ground cinnamon, cayenne pepper, salt, pumpkin puree (not pie filling), fat-free evaporated milk, orange juice, fat free egg substitute, orange, cut into 8 thin wedges

gingersnap cookies, finely crumbled, unsalted butter, melted

sugar, eggs, pumpkin, canned, cinnamon, salt, nutmeg, sugar, half and half, whole milk

sugar, divided, cream of tartar, zest of 2 large oranges, divided, eggs, half-and-half, sour cream, ground mace or nutmeg, ground allspice, salt, homemade pumpkin puree

sugar, water, sugar, egg yolks, canned unsweetened pumpkin, vanilla extract, ground ginger, ground cinnamon, reduced-fat milk, half-and-half, grated peeled fresh ginger

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

gingersnap cookies, crumbled (about 32 cookies), chopped pecans (optional), unsalted butter, melted, sugar, ground cinnamon, all-purpose flour, ground ginger, ground cinnamon, freshly grated nutmeg (i used ground), cream cheese, room temperature, sugar, unsweetened pumpkin puree, bourbon, pure vanilla extract, eggs, cream , for serving (optional)

gingersnaps, broken into large chunks (about 2 heaping cups), chopped pecans, butter (1/2 stick), brown sugar, in all, cream cheese, softened, white sugar, eggs, canned pumpkin, ground cinnamon, ground nutmeg, ground ginger, vanilla

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

pumpkin, eggs, egg yolks, heavy cream, salt, fresh ground black pepper, gorgonzola, crumbled (generous 1/2 cup), chopped toasted walnuts, creme fraiche or sour cream, for topping

sugar, water, sugar, egg yolks, canned pumpkin, vanilla, ground ginger, cinnamon, low-fat milk, half-and-half, grated peeled fresh ginger

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).