Kate Mackeson

pumpkin pie cupcakes with graham cracker crust

Normal pumpkin pie usually uses evaporated milk, condensed milk, or cream in the custard part of the pie, but this pie is made with low-fat milk which slashes the calories, but is still so creamy and good and everything you love about pumpkin pie. Once combined, add the graham cracker crumbs and cinnamon and turn up the mixer speed to medium-high and beat until the buttercream is silky and smooth, about 5 minutes. Line 12 cup cupcake or muffin pan. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! But it was a good call! Pour on top of graham cracker layer. In a large bowl, using an electric mixer on low-medium speed, beat the butter, sugar and pumpkin until smoothly blended. Grate a sprinkle of nutmeg over each star and bake until the edges turn golden, about 5 minutes. Remove from the oven and let sit for 15 minutes. Lastly drizzle maple syrup on top as desired. Set aside. Your information will *never* be shared or sold to a 3rd party. Whisk together by hand to combine. Pumpkin Cheesecake Cupcakes: You can add canned pumpkin puree (not the pumpkin pie filling) and some pumpkin pie spice. and swirls of both maple and pumpkin pie buttercream. Also move Cool Whip to refrigerator and allow to thaw overnight. Pour mixture into Graham Cracker Pie Crust, spread out evenly, cover with lid, and chill in refrigerator overnight. Reduce the speed to medium-low and add the eggs one at a time, scraping the sides of the bowl as needed. Let cupcakes cool in their pans on wire racks for 10 minutes, then invert on wire racks to cool completely. Strawberry Cheesecake Cupcakes: Put a tablespoon of strawberry sauce/jam on top of each cheesecake then place half of a strawberry on top. I leave my butter out on the counter the night before, and then whip up my buttercream the next morning. HOW TO MAKE MINI PUMPKIN CHEESECAKES: Preheat oven to 325F degrees. In bowl mix together graham cracker crumbs, sugar and melted butter. Bake for 15 to 20 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs attached, rotating pans halfway through baking. Press into the prepared baking pan. In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. The buttercream should be as smooth as possible. Mix in the eggs. In small bowl mix graham cracker crumbs and sugar together. Fill bottom layer of papers with graham cracker mix to form crust. Butter should be room temperature or slightly warmer, but not too warm. Pumpkin Pie Spiced Graham Cracker Crust. Mini Pumpkin Pies without a crust are a creamy, perfectly spiced way to enjoy the best part of the pie. How to Pipe Spiced Buttercream Roses on Pumpkin Cupcakes. Mini pumpkin pies with graham cracker crust The crust: 1-1/2 cups graham cracker crumbs (put your crackers in a bag and crush them, or you can be all high-tech and use a food processor) And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!! The silky pumpkin custard sits atop a crumbly graham cracker crust that's prepped in a fraction of the time of pie dough. Let stars cool on wire racks and set aside to cool before using. Your email address will not be published. Log in. Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox..... you guessed it, once a month! Spread out evenly and place oven for 1 hour. Before reading our posts, please review our disclaimer. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Mini Pumpkin Pies with Graham Cracker Crust. Recipe: Ginger Pumpkin Pie with Graham Cracker Crust | Kitchn Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie! I think the spices in gingersnap cookies pairs beautifully with pumpkin cheesecake. Drizzle 3 tablespoons of melted butter to the graham cracker mixture and pulse until coated and the crust holds together when pinched between your fingers. Pour the pumpkin filling into each graham cracker crusted pie tin. All rights reserved. GRAHAM CRACKER CRUST. Line cupcake pans with cupcake liners and set aside. Fill a medium saucepan with about 2 inches of water and heat over medium-high heat. In the bowl of a stand mixer fitted with the whisk attachment, add the sugar, salt, cream and vanilla extract and mix on medium-low speed for about 1 minute or until the sugar has dissolved. Be sure there are no traces of grease and that the egg whites are yolk free. Line a 12 count standard cupcake pan with cupcake liners, set aside. On top of the graham cracker crust, you have a lighter pumpkin pie custard. Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Crumble graham cracker crust into a bowl. Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the … On a lightly floured work surface, roll out the pie dough and cut (1 ¾-inch) small star shapes (or desired shape) using a small star cutter. pumpkin purée (not pumpkin pie filling) pumpkin spice whipped cream, for topping. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). Melt butter in microwave in small glass bowl. Recipes. As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin … Beat cream cheese until smooth. I guess it’s not common for pumpkin pie to be served on graham cracker crust. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt and cloves and set aside. Save the best for last this Thanksgiving with a Graham Cracker Crust Pumpkin Pie. Scrape mixing bowl walls with rubber spatula and add maple extract. Event Planning. We start with a super yummy pumpkin cake featuring brown sugar, buttermilk, pumpkin purée and fall spices. Preheat oven to 350°F. If that weren't enough, it sits atop a buttery graham cracker pie-crust. Once the water comes to a simmer, place mixer bowl on top making sure the bottom of the bowl does not touch the water. Cool the cupcakes completely. Adjust an oven rack to the center of the oven and heat to 350 degrees. Fit a #808 Ateco piping tip in a piping bag and fill with buttercream. Let the mixer run on low speed to get any remaining air bubbles out before using. Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. Pipe a buttercream on top of each cupcake. Oreo Cheesecake Cupcakes: You can use Oreos in place of the graham cracker crust. Switch the whisk attachment for the paddle attachment and with the mixer on low speed add the butter one tablespoon at a time then add the vanilla extract. Once the egg white mixture reaches 160 degrees, transfer the mixer bowl to the mixer stand fitted with the whisk attachment and beat the egg white mixture on medium-high speed until it holds medium-stiff peaks, about 8 to 10 minutes. Add the pumpkin puree and mix on low speed until combined, about 30 seconds. Holidays. Be sure to stir the egg whites and sugar together well before heating or the eggs may start to cook on their own. The next day, mix together 4 oz. And watch videos demonstrating recipe prep and cooking techniques. If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! Always be sure the water stays at a simmer for your double boiler and that the bottom of the bowl does not touch the simmering water. Make sure your mixer bowl and whisk are clean before using. If you make a purchase through one of these links, I do receive commission. Beat together until well combined. Using your fingers, rub in butter until a sandy texture … A simple but delicious pumpkin pie filling is poured into ramekins and baked into individual custards that are the perfect size to keep all to yourself. We love this season for so many reasons — including our Pumpkin Pie cupcakes. Whether you don’t like to make or eat crust, or need an easy gluten free Thanksgiving dessert, this crustless recipe is the on you need. Pumpkin Cupcakes with Fluffy Maple Cream Cheese Frosting. Grease a 9.5″ pie baking dish. Mix until creamy consistency. Allow cupcakes to absorb syrup. Explore. With only 5 ingredients, the filling of this pie comes together in mere minutes. © 2021 Discovery or its subsidiaries and affiliates. The batter will be thick. Add a pinch of cinnamon for spiced flavor if desired. Step 3 Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin … Add salt and milk until creamy. Place egg whites and sugar in the bowl of a stand mixer. Give the batter a final stir by hand with a rubber spatula and evenly divide batter into prepared cupcake pans, filling about two-thirds full. Pour into crust. Cool Whip, Pumpkin, dry Vanilla Pudding Mix, and Pumpkin Pie … Crust 3 oz graham crackers 1 tbsp brown sugar packed 2 tbsp butter; Pie Filling 2 egg whites 1 egg 1/2 cups brown sugar 1/4 tsp salt 2 tsp pumpkin pie spice Garnish each cupcake with a pie crust star and serve immediately. Place stars on a baking sheet lined with parchment paper. Roll sides of frosting in graham cracker crumbs. Fill remainder of papers 3/4-full with batter. If you’re not a fan of gingersnaps or want to try something else, you can use the graham cracker crust in this recipe. In the bowl of a stand mixer, fitted with the paddle attachment, mix together the oil and sugars on medium speed for 2 minutes. For information, read my full privacy policy. Stir in melted butter to graham cracker crumbs and press together by hand. It's got a pumpkin pie center (oooooohhh!) It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. In another piping bag fitted with a Wilton 1M piping tip fill with whipped cream and pipe a small swirl on top of buttercream. Cover with plastic wrap and refrigerate for … Brush tops of cupcakes evenly/generously with maple syrup. Attach a thermometer to the bowl and heat egg white mixture until it reaches 160 degrees, stirring frequently. Add the butter, graham crackers and pumpkin pie spice to the bowl of your food processor, mixture should be moist, but it’s ok if it’s still a little crumbly Ingredients. Generously frost each cupcake with a pastry bag and cut 1/2-inch off the tip. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended. This post may contain affiliate links. Pumpkin Dessert Recipes .. ... Mini Pumpkin Pies Pumpkin Pie Recipes Mini Pies Fall Recipes Holiday Recipes Pumpkin Dip Pumpkin Bars Holiday Foods Pumpkin Puree. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a medium bowl and set aside. Cream butter and sugar 1-2 minutes or until fluffy. Press about 1/4 cup of graham crackers into each mini pie tin. Test the temperature of the outside of your mixer bowl with your inner wrist instead of the palm of your hand for a more accurate temperature. In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, … Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. On low speed, mix in the flour mixture until it is incorporated. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Reduce the mixer speed to low and add the flour mixture in two batches and mix until just combined. ¾ cup plus 2 tablespoons grapeseed oil or vegetable oil, 1 cup large egg whites (about 8 large eggs), 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature, 1 ¼ cup graham cracker crumbs, about 9 crackers. Get Pumpkin Pop Cupcakes Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … Thanksgiving. Increase the speed to medium-high and whip until the cream is thick enough to hold firm peaks, about 3 minutes. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt and cloves … Bake according to recipe directions. Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox....you guessed it once a month! Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Add flour and vanilla. Aug 23, 2015 - These Mini Graham Cracker Crust Pumpkin Pies are sure to be the hit of your holiday party! Adjust an oven rack to the center position and heat oven to 400 degrees. Standard cupcake pan with cupcake liners and set aside off the tip cook their. We start with a pie crust, you can add canned pumpkin puree, eggs, egg yolk sour. Electric mixer on low-medium speed, mix in the bowl of a stand mixer beautifully! 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