Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPies - Pumpkin Cheesecake Mousse Pie
Famous Authors (View All Authors)
Pies - Pumpkin Cheesecake Mousse Pie Post by :ntibbs Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1030

Click below to download : Pies - Pumpkin Cheesecake Mousse Pie (Format : PDF)

Pies - Pumpkin Cheesecake Mousse Pie

One 9-inch pie

for the crust:
1 package graham cracker crumbs
1/3 cup packed light brown sugar
1 stick melted butter


for the filling:
1 (8-ounce) package cream cheese
1 can (14-ounces) sweetened condensed milk
1 can (15-ounces) pumpkin puree (1 3/4 cups)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground mace
1/4 tsp ground cloves
1 package instant vanilla pudding (4 serving size)
1/2 cup cold water
1 cup heavy cream, whipped


Preheat the oven to 350°.

With a brush, liberally brush the melted butter in your pie plate.

To make the crust, a 1-pound box of graham crackers has three "packages" inside, use one of these packages.

Crush in your hand and then place in a food processor and grind until fine, or use about 2 cups pre-ground crumbs or just buy a crust pre-made. If you prefer, you can make your own pastry and bake a shell.

Mix the sugar with the crumbs and then add the butter and mix until crumbly. Spread evenly into the prepared pie plate and press firmly along the bottom and sides.

Bake for 8-10 minutes until it turns to a light golden, and you will smell it too; cool.

In a small chilled bowl, whip the 1 cup heavy cream until it holds a stiff peak, place in the freezer to stay cold while you make the filling.

In a mixing bowl, cream the cream cheese until smooth. Add the sweetened condensed milk and mix until smooth, scrape the bowl. Stir in the pumpkin puree and the spices, mix and scrape. Add the instant pudding mix and the water.

Beat for several minutes until it thickens, scrape the bowl. Add the whipped cream and stir until combined. Fill the crust and smooth the top.

Refrigerate overnight.

Serve with additional whipped cream, sweetened lightly with powdered sugar and garnish the edges.

Keep refrigerated.
If you like this book please share to your friends :
NEXT BOOKS

Pies - Pumpkin -  Pumpkin Cheesecake Pie Pies - Pumpkin - Pumpkin Cheesecake Pie

Pies - Pumpkin -  Pumpkin Cheesecake Pie
1 (9") graham cracker crust 2 (8 oz) packages cream cheese (room temp) 1/2 cup granulated sugar 2 eggs 1 cup canned pumpkin filling 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp vanilla Place rack in center of oven. Preheat oven to 350 F. Blend cream cheese and sugar in food processor until smooth. Add eggs, pumpkin, spices and vanilla. Process until smooth. Pour this mixture into the crust and bake for 30 minutes or until the top looks dry, with only a small damp spot remaining in the center. Cool completely before serving, refrigerating or freezing. Makes 8 servings.
PREVIOUS BOOKS

Pies - Pumpkin-praline  Pie Pies - Pumpkin-praline Pie

Pies - Pumpkin-praline  Pie
9" pie crust 1 3/4 Cup unsweetened canned pumpkin 1 cup 2% milk 1/2 Cup firmly paked brown sugar 1 Tbs all purpose flour 3 Tbs maple syrup 2 Tbs bourbon 1/2 teas salt 1 1/2 teas ground cinnamon 1 1/2 teas vanilla extract 1/4 teas ground ginger 1/3 teas ground nutmeg 1/4 teas ground all-spice 2 egg whites lightly beaten 1 egg lightly beaten 1/3 Cup coarsley chopped pecans 1/4 Cup firmly packed brown sugar 1 1/2 teas dark corn syrup 1/2 teas vanilla extract Bake pie shell blind at 400 F for 15 minutes; let cool on a wire
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT