Creamy Pumpkin Dream Pie
Prep Time: 10 minutes · Total Time: 20 minutes · Serves: 7
Don't forego the St Andre layer in this luscious pie. It adds a rich, decadent dimension to the fluffy Mascarpone-pumpkin layer and the whipped cream.The zippy ginger crust, crunchy sweet pecans and fragrant spice make this a perfect
 |
- Ingredients:
- 1 tsp. unsalted butter, softened
- 1 tsp. unsalted butter, softened
- 1 1/4 cups gingersnap crumbs
- 1/2 cup pecans, finely chopped
- 6 Tbsp. unsalted butter, melted
- 8 oz. St Andre cheese, rind removed, very cold
- 1 envelope unflavored gelatin (2 tsp.)
- 1/2 cup granulated sugar
- 1 cup boiling water
- 2 cups canned pumpkin
- 2 cups Il Villaggio® Mascarpone cheese
- 1 1/2 Tbsp. pumpkin pie spice
- 1/2 cup heavy cream
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla extract
- sugared pecans and cinnamon
- sticks for garnish, optional
|
- Place St Andre in the freezer to chill. Preheat oven to 350°F, and grease the sides of a 10" springform pan with 1 tsp. butter. Mix together the ginger cookie crumbs, pecans and butter until crumbly, and press mixture into the bottom of the springform pan. Bake for 7 minutes.
- Meanwhile, remove the St Andre from the freezer and slice it horizontally into six thin, even, disc-shaped slices. Remove the crust from the oven, and immediately place the St Andre slices evenly on the crust. Allow the cheese to soften slightly on the warm crust, then spread the St Andre to form an even layer of cheese on the crust and set aside.
- Place unflavored gelatin and granulated sugar in a small bowl. Pour boiling water over gelatin and sugar, stir until dissolved and set aside.
- In a large bowl using a wire whisk, mix together the pumpkin, mascarpone cheese and pumpkin pie spice until well blended. Slowly whisk the gelatin into the pumpkin mixture, and pour into the springform pan.
- Cover tightly with plastic wrap (don't let it touch the top of the filling)
and refrigerate overnight.
- 30 minutes before serving: Remove pan from refrigerator and run a wet knife around the edge. Release the springform and lift the sides off slowly. Using an electric mixer, whip the heavy cream, powdered sugar and vanilla until stiff peaks form. Pipe whipped cream decoratively onto top of dessert, garnish with sugared pecans and cinnamon sticks, and serve. Removing the dessert from the refrigerator allows the St Andre to soften to a creamy consistency.
Piping whipped cream and other creamy fillings or toppings is simple. Fill a zipper-seal plastic bag with the whipped cream, press out any excess air in the bag, seal the top and snip off one of the bottom corners. Using even pressure, push the whipped cream out of the bag in a decorative pattern onto the dessert.
|
Recipes Reviews
Email to a friend
Ratings: Pumpkin Pie Rating: 4.3/5 (28 votes cast)
Comments
Nan D
30 Sep 2008, 09:51
Hi...just spotted your recipe and I'm printing it as we speak!! Anything
with pumpkin is always delish!!!! Thanks. Nan
t.o.
30 Sep 2008, 09:51
nicely done
Bruna M
30 Sep 2008, 09:51
Great recipe. Amazing photograph
Machiko
30 Sep 2008, 09:51
This was surprisingly tasty combination, pumpkin and St. Andre cheese. I
will tried it again.
Nick
30 Sep 2008, 09:50
It looks so good.
|
|
More St. Andre Recipes...
