Silky Pumpkin Pie with Toasted Marshmallow Meringue & Biscoff Shortbread Cookie Crust

Silky Pumpkin Pie with Toasted Marshmallow Meringue & Biscoff Shortbread Cookie Crust

I know I promised my "Bread Pudding" Dressing with cornbread, sausage, and apples. And I didn't deliver, I'm going to try and post it tomorrow, but I hadn't edited the pictures yet. So, I'm giving y'all an awesome pumpkin pie recipe :) I never liked pumpkin pie, but I like this recipe! I think it's really special because it uses pumpkin butter, candied yams, mascarpone cheese, egg nog, bourbon, and then it's topped with a toasty marshmallow meringue. But, the best part my friends, is the Biscoff Shortbread Cookie Crust. I know all of y'all have had Biscoff Spread because it's like Heaven. I mean like Thanksgiving, Christmas, St. Patty's Day, + the Fourth of July in a jar, and it can be eaten with a spoon. Biscoff and Nutella should have babies. Okay, I'm getting off topic. Anyway, the crust is addicting. The filling is utterly smooth and so comforting, and the topping is like a golden blob of summer goodness. I know this will be a main-stay at our holiday table and the crust will be used for a lot of pies in the future!! Enjoy :)

How gorgeous is that meringue?! 

So gorgeous.

For the Biscoff Shortbread Crust:

¾C Biscoff Spread (plus 2T if needed for a dry dough, it was not needed for mine though)

½C AP Flour

¼t Salt & Baking Soda

¼C Packed Light Brown Sugar & Granulated Sugar

2T Unsalted Butter, Room Temperature

1 Large Egg Yolk

¼t Vanilla 

For the Silky Pumpkin Pie Filling:

1C Heavy Cream + 1C Egg Nog (or 2C Half & Half can be substituted as well)

3 Large Eggs + 3 Egg Yolks

1 Vanilla Bean, Split & Scraped for Seeds

4oz Mascarpone Cheese

15oz Pumpkin Butter

1C Candied Yams, Drained of Excess Moisture & Pureed in a Food Processor

¾C Granulated Sugar

¼C Sorghum Molasses (or maple syrup can be substituted)

1 ½t Fresh Ginger, Grated (you can add more to use 2 teaspoons or reduce to 1 teaspoon)

½t Ground Cinnamon and Pumpkin Pie Spice

¼t Freshly Grated Nutmeg & Ground Ginger

1t Salt

1T Bourbon (optional)

For the Marshmallow Meringue:

3 Egg Whites

¼t Cream of Tartar

Pinch of Salt

7oz Marshmallow Crème

Directions:

1. Preheat the oven to 400 degrees and spray a pie dish with Pam. Set it aside.

2. For Biscoff Shortbread Crust: Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda until incorporated. Using a mixer, beat together both sugars, Biscoff Spread, and butter until well combined and mixture resembles wet sand, about 2-3 minutes. Beat in the egg yolk and vanilla, occasionally scraping down the sides of the bowl, until well blended, about 3 minutes (the mixture will be clumpy). Gradually add in the dry ingredients with your hands and beat until just combined (it will be crumbly, if it is too dry add another 1-2T of Biscoff Spread, but do not over-mix). Gather dough with your hands, place into the prepared pan, and press evenly onto the bottom and up the sides of the dish. Bake until edges are golden brown, about 15-20 minutes. Set this aside and keep it warm while you make the filling.

3. Making the Silky Pumpkin Pie Filling: In a mixing bowl, add in the softened mascarpone cheese and beat until light and fluffy, about 1-2 minutes. Next, whisk or beat the heavy cream, egg nog, eggs and egg yolks, and vanilla bean until completely smooth. Combine the pumpkin butter, candied yam puree, sugar, sorghum molasses (or maple syrup), fresh ginger, cinnamon, pumpkin pie spice, nutmeg, ground ginger, and salt in a large heavy-bottomed saucepan. Bring this mixture to a simmer over medium heat for about 5-7 minutes. Continue to simmer, while continually stirring, until thick and shiny, for 10-15 minutes. Remove the pan for heat and whisk in the cream mixture slowly, until fully incorporated (an immersion blender can be helpful as well because it will puree any lumps left while cooking). Strain the mixture through a fine-mesh strainer set over a mixing bowl, using a rubber spatula to press the solids through. Stir in the bourbon if you are using it. Whisk the mixture together once more and pour the filling into the warm, pre-baked pie shell.

4. Baking the Pie: Bake the pie for 10 minutes, and then reduce the heat to 300 degrees to continue baking the pie for 20-30 minutes more. The edges of the pie should be set and an instant-read thermometer inserted into the center of the pie should register to roughly 175 degrees (don’t worry about the hole cause by the thermometer because it will be covered by the marshmallow meringue topping). Let the pie cool slightly while you make the marshmallow meringue.

5. For the Marshmallow Meringue Topping: While the pie is cooling slightly, beat together the egg whites, cream of tartar, and a pinch of salt in the bowl of a standing mixer, at a high speed. Beat until soft peaks form.  Gradually add marshmallow crème in small portions, continuing to beat until stiff peaks form.  Spread or pipe the meringue over the top of the pumpkin pie in an even layer, making sure to seal edges completely (you can be as creative or rustic as you like with this layer, depending on your style). Broil the top of the marshmallow meringue with a kitchen torch until it reaches a golden brown & toasted marshmallow look (do not let it burn). You can also use the broiler in your oven to achieve similar results.

6. Transfer the pie to a cooling rack and cool to room temperature, about 2-3 hours. During this time, the pie will finish cooking from resident heat, to ensure the filling sets, cool it at room temperature, not in the refrigerator.

7. Once cooled, cut the pumpkin pie into slices and enjoy immediately!

Gourmet Gingerbread Men "Oreos" with Eggnog Ganache

Here's another Christmas cookie recipe for your enjoyment... my Gingerbread Men "Oreos" with Eggnog Ganache. Honestly, when I think of Christmas, the first things that pop into my head are gingerbread cookies & drinking eggnog. The funny coincidence is that I really dislike eggnog, like I absolutely can not drink the stuff. The thick texture just really puts me off; however, I love the flavor and the idea of using it in Christmas baking. And one of my all-time favorites during the holidays are gingerbread cookies. I love their spicy flavor, deep molasses sweetness, and crispy texture. So, I knew that I just had to "spice" up these cookies at little bit more, and I immediately thought about making gingerbread men into Oreo-type cookies with some kind of velvety filling. The gingerbread cookies are similar in texture to the chocolate wafer that is popular in Oreos, so I knew that it would work out perfectly. As for the filling, I had to make an Eggnog Ganache with some gourmet eggnog, white chocolate, and a little nutmeg. Because the ganache can be somewhat temperamental, it is a little difficult to pipe or spread onto the many edges of the gingerbread men cutouts (as opposed to a simple round disc, like an Oreo), so if you would prefer to make square or circular cookie sandwiches, it would probably be easier, but not as visually appealing. But, just work with it, take your time, and spread it on as best as you can, following the lines of the men. Also, keep the cookies refrigerated, so that the filling will stay firm & not spill over the edges. Lastly, make sure to use a mini gingerbread men cookie cutter because two large cookies sandwiched together would be huge and not as cute, which is veryyyyy important... right?! Anyway, enjoy this taste of the season because Christmas is close to being over, and it will be another whole year before we can make them again!!

All of the Gingerbread Men "Oreos" Lined Up

Sprinkle them with a little bourbon vanilla sugar for presentation 

Close Up of the Gingerbread Men "Oreos" with Eggnog Ganache

For the Gingerbread Men:

2C AP Flour (plus more for rolling)

2t Ground Ginger

1t Ground Cinnamon

½t Ground Nutmeg

¼t Ground Cloves

¼t Baking Soda

¼t Salt

1 Stick of Unsalted Butter, Room Temperature

1/3C Dark Brown Sugar, Packed

1/3C Molasses, Unsulfured

1 Large Egg

For the Eggnog Ganache:

16oz White Chocolate, Finely Chopped

1C Eggnog

Ground Nutmeg

Directions:

1. To Make the Eggnog Ganache: Place the chopped white chocolate in a bowl. Put the eggnog in a small saucepan and heat until it just begins to bubble around the edges. Pour the hot eggnog over the white chocolate and let it melt for a few minutes. Whisk the mixture carefully until it is smooth and mixed. Sprinkle the nutmeg over the mixture and stir until mixed. Cover the top of the bowl with plastic wrap and allow it to cool to room temperature. Once it is lukewarm, place it in the refrigerator to firm up for at least 4 hours or preferably overnight.
2. To Make the Cookie Dough: In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until the dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
3. Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes. Loosen dough from paper. Cut out mini-gingerbread men shapes (or an easier shape if preferred), and transfer to baking sheets. Decorate with vanilla sugar or fleur de sel, as desired.
4. Bake the cookies until firm and the edges are just beginning to darken, about 10-18 minutes, depending on their size. Cool completely on the baking sheets.
5. To Assemble the Gingerbread Men Oreos: Once the cookies have cooled completely and the eggnog ganache has chilled, using a small hand-held mixer, whip the ganache until firm peaks form. Fill a pastry bag with a ½inch round tip with the whipped eggnog ganache or simply use a knife or spoon to spread it on. Pipe or spoon small dollops of the filling into the center of one cookie (or in the shape of the cookie) and sprinkle with a little extra nutmeg. Place another cookie on top of the ganache. Lightly press down to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with ganache.
6. Refrigerate the Oreos for about an hour or longer (I like them best cold, so I kept mine in the refrigerator) and serve with a large glass of milk!

source: gingerbread cookies. thomas keller's white chocolate ganache.