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

CHOCOLATE CARAMEL FRENCH SILK PIE

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine) I used Kerry Gold Irish Butter

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

½ teaspoon vanilla

¾ cup refrigerated fat free egg product

Caramel Swirl:

4 oz. unwrapped caramels (12 – 13)

3 tablespoons heavy whipping cream

¼ cup butter, softened, I used Kerry Gold Irish Butter

1/8 cup refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Chocolate Curls, if desired

Heat oven to 450 degrees F.  Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan.  Bake at 450 for 9 to 11 minutes or until light golden brown.  Cool 30 minutes or until completely cooled.

Melt caramel and whipping cream in small saucepan over low heat; let cool to room temperature.  Set aside.

Melt chocolate in small saucepan over low heat; cool.  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 cooled baked shell. 

Add ¼ cup butter to the caramel and beat until well blended.  Then add the egg product.  Mix well.

With a teaspoon, drop dollops of caramel mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the caramel 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 caramel mixture and using the spatula, make shallow swirls with the caramel in the chocolate.

Refrigerate at least 2 hours before serving.  Top with whipped cream and chocolate curls.  Store in refrigerator. 

 

Ingredients

Caramels

Melting Caramel

Chopped Chocolate

Melted Caramel

Melted Chocolate

Melted Caramel in Mixing Bowl

Creamed Butter and Sugar

Adding Chocolate

Butter and Chocolate

All Mixed Up

In Pie Plate

Dollops

Swirling

Drizzles

Ready to Set with Shallow Swirls

PUMPKIN APPLE CRISP

Baked

Slow Cooker

Ingredients:	Doubling Quantities:
Apple Filling	Apple Filling
4 medium large apples (I used Honey Crisp), peeled, cored, chopped	8 medium apples, peeled, cored and chopped
½ (15 oz.) can pumpkin puree	1 (15 oz.)can pumpkin puree
2 tablespoons lemon juice	4 Tablespoons lemon juice
A splash of vanilla	1 teaspoon vanilla
3 ½  tablespoons tapioca flour	7 tablespoons tapioca flour
½ teaspoon cinnamon	1 teaspoon cinnamon
½ teaspoon pumpkin pie spice or apple pie spice	1 teaspoon pumpkin pie spice or apple pie spice
1/8 – ¼  cup white sugar	¼ cup white sugar
3 teaspoons caramel	6 teaspoons caramel
Streusel/Crisp Topping	Streusel/Crisp Topping
¼  cup flour	½  cup flour
½  cup spice cake mix or caramel apple cake mix	1 cup spice cake mix or caramel apple cake mix
½  cup quick oats	1 cup quick oats
¼ - 1/3 cup white sugar	1/3 cup white sugar
¼ - 1/3 cup brown sugar	1/3 cup brown sugar
½ teaspoon ground cinnamon	1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg	1 teaspoon ground nutmeg
1 pinch salt	2 pinches salt
Approx. ½ cup butter, cut into little cubes	14 tablespoons butter (2 tablespoons less than 2 full cubes)
½  cup chopped pecans	1 cup chopped pecans

Directions:

Preheat oven to 360 degrees. * or line a slow cooker with Reynold’s slow cooker liners.

Pour the lemon juice into a large bowl.  Peel, core and chop each apple individually, stirring them into the lemon juice (to keep them from browning).  Add the pumpkin, tapioca flour, cinnamon, pumpkin pie spice, and sugar.  Stir into the apples.  Place pumpkin apple mixture in a 9X9 baking dish (or a 13X9 if you are making a double batch)  Meanwhile, prepare the streusel topping.

Combine the flour, cake mix, quick oats, sugars, cinnamon, nutmeg and salt.  Stir.  Add the butter a little at a time and use a pastry blender or a fork to cut into coarse crumbs.  Stir in the chopped pecans.  Pour over the apple pumpkin mixture.  Put a large baking sheet under your baking pan.  The filling will bubble up and spill over.  Place in the preheated oven bake for 60-70 minutes. Serve warm with vanilla or butter pecan ice cream.

*if using a slow cooker, cook on high for 2 hours.  For the last hour of cooking, remove the lid part of the way to help It crisp.  (It does not crisp as well in the slow cooker)

Ingredients

Apples

Pumpkin and Apples

Apples, Pumpkin and filling ingredients

Apple/Pumpkin Mixture

Apple Pumpkin Mixture in Crock Pot

Crumb Topping

Ready to Cook in Crock Pot

Letting it Crisp

Double Batch Ready to Bake

Apple Pumpkin Mixture Double Batch

Just Out of the Oven

Baked