No Bake Marshmallow Pumpkin Pie

No Bake Marshmallow Pumpkin Pie
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FOR THE CRUST
  1. 2 cups ginger snap cookie crumbs (about 35 cookies)
  2. 1/2 cup (1 stick) unsalted butter (melted)
FOR THE PIE FILLING
  1. 8 ounce block of cream cheese
  2. 1/2 cup powdered sugar
  3. 2 teaspoon pure vanilla extract
  4. 3/4 cup pumpkin puree
  5. 1 tsp pumpkin pie spice
  6. 1/2 tsp ground cinnamon
  7. 1) 7 ounce container marshmallow creme
  8. 1) 8 ounce tub cool whip
  9. optional: whip cream & sprinkles for garnish
Instructions
  1. Line the bottom of a 9 inch spring form pan with parchment paper. Set aside.
  2. Using a food processor, pulse gingersnap cookie until fine crumbs form. Combine the ginger snap cookie crumbs and melted butter in a mixing bowl and mix together until the crumbs are moist and evenly coated. Pour the crumb/butter mixture into the spring form pan and smooth it out over the bottom of the pan to form a cookie crust, packing it tightly with a spoon. Set aside.
  3. In a large mixing bowl cream together cream cheese, powdered sugar & vanilla extract using a stand mixer or electric handheld mixer. Cream ingredients together until smooth and thoroughly combined. Add in pumpkin puree, pumpkin pie spice and cinnamon and continue mixing on medium speed until smooth and thoroughly combined. Slowly add in marshmallow creme and mix until thoroughly combined with the pumpkin filling. Finally, add in the cool whip, mixing thoroughly until all the ingredients are combined and filling is thick, smooth and has a light orange tint.
  4. Pour pie filling into the spring form and smooth out evenly over cookie crust. Allow the pie to chill in the refrigerator for at least 4 to 6 hours or up to over night. When ready to serve you may want to run a butter knife down the sides of the pie, in between the sides of the pie and spring form pan so they don't stick when you lift up the sides from the spring form pan. Release the side latch and lift the sides of the pan up. Gently lift the pie up form the bottom of the spring form pan and peel away the parchment paper and transfer to a plate or serving dish. Garnish with whipped cream and sprinkles (optional) cut into slices and serve.
Tee's Tasty Treats http://www.teestastytreats.com/
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Slow Cooker Gingerbread Pumpkin Lattes

Slow Cooker Gingerbread Pumpkin Lattes
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Ingredients
  1. 6 cups (1 1/2 quarts) 2% or whole cow's milk or almond milk*
  2. 3 tablespoons instant espresso granules
  3. 1/3 cup pumpkin puree
  4. 1/4 cup pure maple syrup (can also use 1/4 cup packed brown sugar) + more to taste
  5. 1 teaspoon molasses (optional)
  6. 1 teaspoon pure vanilla extract
  7. 2 teaspoons ground ginger
  8. 3/4 teaspoon freshly ground nutmeg
  9. 1 5-inch cinnamon stick
  10. Pinch cloves
Instructions
  1. Add all ingredients to a 2-quart or larger slow cooker. Stir to combine.
  2. Cook on low for 2-3 hours or until heated through. Make sure it doesn't boil! Turn slow cooker to warm setting to keep latte warm for 2 - 3 hours. You can use low to keep it warm if your slow cooker doesn't have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn't scald. For faster lattes, you can start on the high setting then switch to low, but I wouldn't cook these on high for more than one hour.
  3. Stir again right before serving and taste. Add additional sugar or syrup if desired. Ladle into individual mugs. Top with whipped cream, a dusting of nutmeg, and a cinnamon stick, if desired.
Tee's Tasty Treats http://www.teestastytreats.com/
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Pumpkin Spice Snowball Cookies

Pumpkin Spice Snowball Cookies
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Ingredients
  1. 1 cup unsalted butter, softened
  2. 1 1/2 cups powdered sugar, divided
  3. 1 teaspoon vanilla extract
  4. 2 1/4 cups all purpose flour
  5. 1/2 teaspoon salt
  6. 2 teaspoons cinnamon, divided
  7. 1/2 teaspoon nutmeg
  8. 1/4 teaspoon ginger
  9. 1/4 teaspoon allspice
  10. 3/4 cup chopped nuts (pecans or walnuts work best)
Instructions
  1. Preheat oven to 375ºF. Line two cookie sheets with parchment paper.
  2. Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt, 1 teaspoon cinnamon, ginger, and allspice, and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
  3. Scoop 1-tablespoon balls of dough and place on prepared cookie sheet.
  4. Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a few minutes, until you can handle them.
  5. Fill a small bowl with the remaining 1 cup powdered sugar and 1 teaspoon cinnamon and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to reroll them in more powdered sugar.) The added cinnamon in the rolling mixture is optional, but it amps up the fall flavor!
  6. Store in an airtight container for up to 4 days or freeze for up to one month. (If you freeze them you’ll need to reroll them in powdered sugar after defrosting.)
Tee's Tasty Treats http://www.teestastytreats.com/
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Homemade Cinnamon Sugar Candied Nuts

Homemade Cinnamon Sugar Candied Nuts
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Ingredients
  1. 5 cups pecan halves, unsalted
  2. 1 cup whole almonds, unsalted
  3. 2 egg whites
  4. 2 Tablespoons water
  5. 2 cups granulated sugar
  6. 2 and 1/2 teaspoons ground cinnamon
  7. 2 teaspoons salt
Instructions
  1. Preheat oven to 300F degrees. Line two large baking sheets with parchment paper and spray with non-stick spray; or use a silicone baking mat. Set aside.
  2. Mix pecans and almonds in a large bowl. Set aside.
  3. Using an electric mixer, beat egg whites and water on medium-high speed until stiff peaks form, about 4-5 minutes. Add the sugar, cinnamon, and salt, gently folding until combined.
  4. Pour/spoon sugar mixture over nuts and stir to coat completely. Spread nuts over the baking sheets and bake for 45 minutes, stirring every 15. Allow to cool completely and enjoy. Store nuts at room temperature for a few weeks, covered.
Tee's Tasty Treats http://www.teestastytreats.com/
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