HOW LONG DOES PUMPKIN PIE FILLING LAST IN THE FRIDGE RECIPES

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PUMPKIN CHEESECAKE RECIPE - MARTHA STEWART



Pumpkin Cheesecake Recipe - Martha Stewart image

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 8 hours

Prep Time 30 minutes

Number Of Ingredients 11

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Steps:

  • Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  • Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  • Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  • Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
  • Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

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See details


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Jello Pudding Pie Recipes With Cool Whip Just Easy Recipe. 8 hours ago Jell o instant pudding pie filling chocolate 3 9 oz prestofresh grocery delivery. The easiest whipped topping to use, cool whip can be kept in the fridge for immediate use, or frozen for future recipes…
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Nov 25, 2020 · Pumpkin filling will crack if the pie is over-baked or cools too quickly. Do not refrigerate your pie until it’s completely cooled. 3. Weepy Filling. Placing a hot pumpkin pie in the fridge …
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See details


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Nov 26, 2019 · On the other hand, pie made with custard or cream—or ones with egg in the filling (including pecan and pumpkin pie)—do need to be refrigerated. That rule also applies to …
From tasteofhome.com
See details


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Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. …
From marthastewart.com
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THE BEST DAIRY FREE PUMPKIN PIE - SIMPLY WHISKED
Nov 05, 2021 · Preheat oven to 425˚F. Roll your crust to fit your pie plate and trim or flute edges.; Blind bake with pie weights for 15 minutes. Remove and allow crust to cool completely before filling. In a large bowl, mix remaining ingredients with an electric mixer until smooth. Pour into cooled pie …
From simplywhisked.com
See details


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Feb 20, 2021 · In fact, the original pie recipe calls for this tropical ingredient. So add some shredded coconut into the pie filling! For even more coconut flavor, add coconut cream into the filling. For citrus and zesty twist, add a can of drained mandarin oranges to the pie filling. It will make your pie …
From insanelygoodrecipes.com
See details


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Jan 10, 2022 · That said, I have successfully pre-baked this crust by fluting the edges of the dough extra high above the edges of the pie pan, freezing the crust for at least 30 minutes first, lining it with heavy foil, filling …
From simplyrecipes.com
See details


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Sep 23, 2014 · 9-ingredient granola infused with pumpkin puree and fall spices as well as pecans and pumpkin seeds! Healthy, simple, fast, and vegan and gluten-free!
From minimalistbaker.com
See details


THE BEST CHERRY PIE (WITH SWEET OR SOUR CHERRIES) - PRETTY ...
Jan 30, 2018 · Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie …
From prettysimplesweet.com
See details


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