Amazing pumpkin pie
2013 APC Crisco National Pie Championships Amateur Division
1st Place Pumpkin
Jennifer Morris, DeBary,FL
2 cups finely crushed ginger snaps
1/3 cup butter
80 pumpkin spice Hershey kisses
¼ cup heavy whipping cream
1 tbs butter
1 tbs karo syrup
1 ¼ cup Philadelphia ready to eat cheesecake filling
1/8 tsp nutmeg
¾ cup milk
1 cup heavy whipping cream
1 box Jell-o pumpkin spice instant pudding
1tsp pumpkin pie spice
Preheat oven to: 325*
CRUST: Take gingersnaps and put in food processor, and melt butter. Mix together, pack firmly in pie pan. Cook for 8-10min.
GANACHE: Take 80 hershes kisses, butter and heavy cream and melt in microwave for about 45sec mix. Then add karo syrup. Push mixture through strainer. Take ¾ of mixture and put on bottom of cooled pie crust. Put in refrigerator.
1ST LAYER: Take cheesecake filling and spread evenly over ganache.
2ND LAYER: Mix together nutmeg, milk, heavy cream, pumpkin pudding, and pumpkin pie spice. Mix till thick and creamy. Spoon on cheesecake layer evenly.
TOP: Take left over ganache and pour from center spreading out over top of pie.
WHIPPED TOPPING: Mix together whipping cream and confection sugar about 10 min until soft peak forms. Continue mixing and add piping gel and vanilla extract keep mixing till forms stiff peak. Then pipe on pie how you want. Add ginger snap cookies and pumpkin kisses to garnish.
***Note- Piping gel stabilizes my whipped topping and is flavorless.
***Note- If you don’t have piping gel you can use ½ tsp gelatin.