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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M&M’s Chocolate Caramel Apples

M&M's Chocolate Caramel Apples
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Ingredients
  1. 6 small apples (washed and patted dry)
  2. 1 bag (14 oz) soft caramels
  3. 2 tablespoons water
  4. 1 1/2 cups M&M'S Brand Milk Chocolate Candies
  5. Craft Sticks
Instructions
  1. Press the craft sticks into the tops of the apples and set aside. Melt caramels with water in measuring cup for 1 to 2 minutes in microwave.
  2. Stir occasionally until smooth. Dip apples into caramel, rolling to cover.
  3. Roll apple bottoms in M&M'S Chocolate Candies and chill for 20 minutes.
Tee's Tasty Treats http://www.teestastytreats.com/
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Pumpkin Pie Pops

Pumpkin Pie Pops
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Ingredients
  1. Pillsbury Refrigerated Pie Crusts
  2. 1 Cup of Canned Pumpkin
  3. 1/2 tsp Cinnamon
  4. A Sprinkle of Pumpkin Pie Spice Blend
  5. 1 Egg
  6. 1/4 Cup of Sugar
  7. 1 Egg White (used for a wash on the Pies)
  8. Popsicle Sticks or Lollipop Sticks
The Icing
  1. 1 Cup Powdered Sugar
  2. 2 Tbsp Milk
  3. 1/2 Tsp Vanilla
  4. Food Coloring Gels (Black, Orange, Tan, Green)
Instructions
  1. In a mixing bowl and add 1 Cup of the Pumpkin, Cinnamon, Pumpkin Pie Spices, Egg and Sugar. Mix it all up and set it aside.
  2. Sprinkle some flour on a flat surface and roll out one of your pie Crusts. To make the pie circles, use a glass (maybe 3″ in diameter) and press into the dough. I started my first batch with 5 pies so you will need 10 circles – top and bottom. Once you have them, place the bottoms on a cookie sheet. Set the tops aside for now.
  3. Create some decor using the excess dough. For pumpkin stems make 2 dough snakes and twirl them together and cut to make 5 for the first batch of pies. Cut out some leaves and pumpkin faces for each of the pies as well.
  4. Take your pie filling and add a blob onto each pie bottom. Place popsicle stick or lollipop stick on. Stick the stem in and top it with the pie top. Use the side of a popsicle stick to close it all up.
  5. Brush some of the egg white onto the pie and place pumpkin face and leaf near the stem on the top on each. Bake in preheated oven at 350 for about 15 minutes or until they are golden brown.
Icing
  1. Mix together the Powdered Sugar, Vanilla and 2 Tbsp of Milk – if it is too thick add a bit more milk, but do not make it too thin. Separate icing in 4 batches and use food coloring gels to tint (black, orange, green and tan). Take a clean paint brush and paint the icing on starting with the Orange. Clean brush and do all the stems tan, then moved on to the green leaves and last the face black.The icing will give a nice hard shell when it dries
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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