Pumpkin Pie Chai Crème And Chocolate Hazelnut Crèm Recipes

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HAZELNUT PUMPKIN PIE



Hazelnut Pumpkin Pie image

This is from the Food Network, Sunny Anderson I believe. I found a similar posted recipe but she didn't have all of the ingredient amounts. This recipe if from the Food Network site. I have made this several times and everyone always loved it.

Provided by tammarie

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

2 cups graham crackers
3 tablespoons sugar
3 tablespoons hazelnut-flavored coffee creamer (powder-divided)
1/2 cup butter
8 ounces cream cheese
3/4 cup brown sugar
3 eggs
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream
1/4 teaspoon allspice
1/2 teaspoon salt

Steps:

  • Heat oven to 350.
  • To make crust mix graham crackers, sugar, 1 tbs of hazelnut creamer and butter until combined.
  • Press into a 9" or 10" spring form pan or cake pan, press evenly along bottom and up sides of pan.
  • Filling: mix in order, cream cheese, brown sugar, eggs (1 by 1) and pumpkin puree.
  • In a small cup or bowl mix 2 tbs coffee creamer, allspice and salt into the heavy cream and pour into pumpkin mixture blending until combined.
  • Pour into crust and bake for 35 minuets or until center is set.
  • Allow to cool before serving.

PUMPKIN PIE WITH CHAI TEA FLAVOR (CHAI PIE)



Pumpkin Pie With Chai Tea Flavor (Chai Pie) image

All the wonderful ingredients of chai tea including cinnamon, clove and cardamom with ginger to spice up a Pumpkin pie for your Thanksgiving menu. Tried and tested in my kitchen and at a preview dinner party. Rave reviews all around.

Provided by Chef at Elmstock Tea

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

12 inch. round pie crusts
2 cups canned pumpkin
1 1/2 cups light brown sugar
1/2 cup heavy whipping cream
1/2 cup coconut milk
2 elmstock chai tea teabags
3 eggs
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder or 1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 cup hot water

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Brew two chai tea bags in ¼ cup boiling hot water.
  • 3. Place pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
  • 4. Put pie crust in dish in the oven for 20 minutes.
  • 5. Remove from the oven and cool.
  • 6. While crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth.
  • 7. Pour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
  • 8. Remove from oven and cool before serving.

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