PUMPKIN SPICE & CHOCOLATES FRENCH SILK PIE

Crust:

1 (16 oz.) package gingersnap cookies put through a food processor

½ cup butter, melted

Or

A pillsbury packaged crust baked as directed.

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine)

1 cup baker’s extra fine sugar (if available)

1 teaspoon vanilla

¾ cup refrigerated fat free egg product

White Chocolate Filling:

3 oz. white chocolate cut in pieces

¾ cup baker’s extra fine sugar (if available)

¾ cup butter (do not use margarine)

1/3 cup egg product

Pumpkin Spice Filling:

½ of the white chocolate mixture

1 teaspoon pumpkin pie spice

1/3 cup canned pumpkin

Directions:

Put the gingersnap cookies through a food processor to make crumbles.  Melt butter.  Pour the cookie crumbs into the bottom of a 9 inch spring form pan.  Add the butter and stir well.  Press the moist crumbs into a crust in the pan.  Use your hands if necessary.

Dark Chocolate Filling: Melt chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE.  In small bowl, beat ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy..  Add cooled chocolate and vanilla; blend well.  Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into the crust (if using a pastry shell, make sure it has cooled.)

White Chocolate Filling:  Melt  white chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE.  In small bowl, beat ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy. Add cooled white chocolate and blend well.  Add egg product to the white chocolate mixture, a little at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Separate into two even parts.

Pumpkin Spice Filling:  Take one part of the white chocolate filling and add the pumpkin and the pumpkin pie spice.  Mix well.

With a teaspoon, drop dollops of white chocolate mixture and the pumpkin spice mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the white chocolate and pumpkin mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops and drizzles of the pumpkin spice and the vanilla mixtures and using the spatula, make shallow swirls with the white chocolate and pumpkin mixtues in the chocolate.

Refrigerate at least 4 hours before serving.  Top with whipped cream and sprinkles.  Store in refrigerator.  Pie may also be frozen for an extra firm filling.  Remove from freezer 15 minutes before serving.

WHITE CHOCOLATE PUMPKIN SPICE MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

1 tablespoon sugar

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

¾ cup pumpkin puree

1 ½ teaspoons pumpkin pie spice

¼ cup sugar (to taste)

1 ½ cups heavy cream, whipped

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin  and add 1 tablespoon sugar and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside..

Place the gelatin mixture, pumpkin,  pumpkin pie spice and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form. Pour the pumpkin mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish whipped cream  and pumpkin pie spice.

Ingredients

Melting Chips and Butter

Melted White Chocolate

Gelatin over Cold Water

Gelatin with boiling water and sugar

Pumpkin and Spice

Pumpkin and white chocolate mixture

All Mixed

Ready to Set

WHITE CHOCOLATE PUMPKIN SPICE CHEESECAKE

Crust: 
12 oz. crushed gingersnap cookies (using a food processor ) (or just crush them by putting them in a ziplock bag and using a rolling pin to crush them.)
½ cup butter, melted
Filling:
1 envelope unflavored gelatin
1/8 cup cold water

¼ cup boiling water

½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
9 oz. white chocolate baking bar, melted (divided)
1 cup whipping cream, whipped
½  teaspoon vanilla extract or vanilla powder, or vanilla paste

1 teaspoon pumpkin pie spice

Pumpkin Pie Swirl:

1 cup pumpkin puree

1/8 cup Extra Fine Baker’s Sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract or vanilla powder, or vanilla paste

3 oz. white chocolate (take 3 oz. of the melted white chocolate from the filling white chocolate)

4 Tablespoons Filling Mixture

Whipping cream, pumpkin pie spice for garnish (optional Mexican Cinnamon Chocolate Shavings and Pumpkin Spice M&Ms)

Directions:

In small bowl, combine crust ingredients; mix well.  Press in bottom of 8-inch springform pan.  Set aside

In small saucepan, pour gelatin over cold water; let stand 1 minute.  Add boiling water and sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

In a small bowl Combine pumpkin puree, sugar, pumpkin pie spice, and vanilla.  Mix well.  Set aside.

In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is almost completely melted.  Remove from heat and continue stirring.  It will finish melting as you stir it.

Add 3 oz. of the melted white chocolate to the pumpkin mixture.  Mix well and set aside.

In large bowl, beat cream cheese and sour cream until creamy.  Gradually add  the remaining 6 oz. of the melted baking bar, gelatin mixture , whipping cream, pumpkin pie spice and vanilla.  Beat until smooth.  Remove 4 Tablespoons of the filling mixture and add to the pumpkin mixture.  Pour into crust lined pan. 

Mix the filling mixture into the pumpkin mixture.  Mix well.

Spoon about 7 - 8 teaspoons full of the pumpkin mixture onto the top of the cheesecake in a circular pattern.  Using a knife in a circular motion, gently swirl the pumpkin mixture into the cheesecake.

Cover; refrigerate 8 hours or until firm. 

Just before serving, run knife around edge of pan to loosen cheesecake.  Carefully remove sides of pan. Garnish with whipping cream and shake some pumpkin pie spice on the whipping cream.   If desired add some Mexican Cinnamon Chocolate shavings and some pumpkin Spice M&Ms for garnish. Store in refrigerator.  

Ingredients

Gingersnap Cookie Crumbs

Cookie Crumbs in Springform Pan

Adding Melted Butter to Crumbs

Crust

Pumpkin and Spice

Melting White Chocolate

Melted White Chocolate

Gelatin Mixture

Adding White Chocolate, Gelatin Mixture and Vanilla to Cream Cheese Mixture

Adding Whipping Cream

Adding White Chocolate and Filling Mixture to Pumpkin Spice Mixture

Filling Mixture

Filling

Dollops of Pumpkin Spice Mixture

Swirling Pumpkin Spice Mixture in circular motions

Continuing to Swirl

Ready to Chill and Set

Set

Whipping Cream Garnish

Whipping Cream and Mexican Cinnamon Chocolate Garnish

Pumpkin Spice M&M's added

Slice Out

SPICE CAKE & OATMEAL PUMPKIN CRISP

Ingredients:

1 pie crust

1 (15 ounce) can pumpkin puree*
1 cup evaporated milk, separated
¾ cup sugar, separated*
1 teaspoon vanilla
1 teaspoon pumpkin pie spice*

1 package unflavored gelatin
1 package spice cake mix

¾ cup oatmeal

1 cup butter, cubed
1 cup chopped pecans

¼ cup cinnamon chips, optional

Whipped Cream or Ice Cream
* For a thicker pumpkin crisp, use 2 (15 oz.) cans pumpkin puree and also 2 teaspoons pumpkin pie spice.  Add more sugar, if desired
Directions:

Preheat oven to 350 degrees.  In a 9” X 13” baking dish, spread the pie crust on the bottom.  Cut edges with a knife or a pastry knife.  Prick bottom of crust with the tines of a fork. Set aside. Combine pumpkin, ¾ cup evaporated milk, ½ cup sugar, vanilla, and pumpkin pie spice.  In a small saucepan, pour ¼ cup evaporated milk.  Sprinkle gelatin packet over it milk.  Wait 1 minute.  Over low heat, stir mixture and add sugar.  Stir until dissolved.  Add gelatin mixture into the pumpkin mixture.  Mix well.

Pour pumpkin mixture into a 9×13 baking dish.  Meanwhile, pour the spice cake mix and the oatmeal in a bowl.  Add the cubed butter and using a pastry blender, cut until it resembles coarse crumbs.  Sprinkle over pumpkin mixture in baking dish.  Sprinkle pecans and cinnamon chips over topping.

Bake for 70-80 minutes, or until golden brown. Allow to cool and top with whipped cream to serve. Or with Pumpkin or vanilla ice cream.

Ingredients

Pie Crust

Pie Crust Cut and Pricked

Oatmeal and Spice Cake Mix

Gelatin Mixture

Pumpkin Mixture

Spice Cake, Oatmeal and Butter Topping

Pumpkin Layer

With Cake, Oatmeal and Butter Topping

With Pecans

With Pecans and Cinnamon Chips

Just Out Of the Oven