Fall just says pumpkin everything. Most of us have one or two pie pumpkins left from our fall decorations. If you do, cook them and puree the flesh to use in this recipe. Otherwise, canned pumpkin will work just fine.
Here is my recipe and how I put it together, step-by-step.
Crust:
4 ounces broken Mi-Dell Gluten Free Gingernaps
1/4 cup pecan meal
1 1/2 teaspoons brown sugar firmly packed
3 tablespoons butter melted
1. Preheat oven to 325 degrees Fahrenheit.
2. Place gingersnaps and pecan meal in bowl of food processor. Pulse until ground completely. Add brown sugar; pulse until mixed thoroughly.
3. With processor still running, pour melted butter into gingersnap mixture through the chute in a thin steady stream.
4. Press mixture into the bottom of a 13 x 9 x 2-inch baking dish. Place in preheated oven; bake 10 to 12 minutes or until set and beginning to brown.
5. Remove to a cooling rack and cool completely before adding the pumpkin filling.
Pumpkin Filling:
1 tablespoon water
1 envelopes unflavored gelatin
1 14-ounce can pumpkin
2 ounces cream cheese
1 5-ounce can evaporated milk
1 tablespoon heavy whipping cream
3/4 cup brown sugar firmly packed
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 pinch ground cloves
1. Place water in a small bowl. Sprinkle gelatin over water. DO NOT STIR. Allow to stand for 5 minutes.
2. While gelatin is softening, place pumpkin and cream cheese in the bowl of a stand mixer. Beat until smooth; set aside.
3. Place evaporated milk, heavy cream, brown sugar, cinnamon, salt, nutmeg, ginger and cloves in small saucepan over medium low heat. Bring to a simmer. Add gelatin mixture, stirring until dissolved. Gradually pour milk mixture into pumpkin mixture. Beat until smooth.
4. Pour pumpkin mixture into crust. Cover and chill 8 hours or overnight.
Topping:
1/2 cup whipping cream
1 tablespoons confectioner's sugar
2 tablespoons pecan meal
1. Place whipping cream and powdered sugar into medium mixing bowl. Using an electric mixer, beat until stiff peaks form.
2. Spread evenly over pumpkin filling. Sprinkle with pecan meal.
Servings: 12
Calories Per Serving: 352.95
Author: Dr. Jacquelyn P. Horne
Copyright: 2012
This crust sounds amazing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) We had 101 awesome recipes! What a great resource we are creating!! Cindy from vegetarianmamma.com
ReplyDeleteThe winner of the Domata prize pack will be announced Thursday at the party!