Tag: chef ramsey pumpkin pie recipte

Mini Pecan Phyllo Tarts

These bite sized pecan tarts are the perfect “skinny” replacement for pecan pie this holiday season! They are so easy to make, and really good!

Traditional pecan pie can set you back about 480 calories! These mini tarts, are only 68 calories each, even if you eat two you are still ahead of the game! I found this neat Thanksgiving calorie counter[1] that totals your calories and tells you how many miles you need to walk to burn them off.

Luckily I’ve lightened up so many Thanksgiving favorites, you can see them all here: Lightened Up Thanksgiving Recipe Index[2] from cranberry sauce, stuffing, pumpkin pie and lots of leftover ideas.

I’m in a bit of a panic that Thanksgiving is next week! Losing power for two weeks really set me back and quite honestly, after a few days of dealing with long gas lines, no power, no traffic lights, no supermarkets, no school, no gym, I really started to lose track of time (I think I need a vacation).

Pecan pie has been requested quite a bit, so when I stumbled on these mini pecan tarts, I thought I would try them with some minor tweaks.

I  loved how they turned out and they are so stinking easy, even a beginner baker can make them. If you’re in charge of dessert this Thanksgiving, give these a try, you can double the recipe to make 30.

Mini Pecan Phyllo Tarts
Adapted from Athens Foods
gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 1 mini tart • Old Points: 1 pts • Points+: 2 pts 
Calories: 68 • Fat: 4.5 g • Carb: 6.5 g • Fiber: 0.3 g • Protein: 1 g • Sugar: 4 g
Sodium: 23 mg [3]

Ingredients:

  • 1 tbsp butter, melted
  • 1 large egg
  • 4 tsp brown sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla
  • 1/2 cup pecans chopped
  • 15 Mini Phyllo Shells (Athens)

Directions:

Preheat oven to 350°F.

In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.

 Bake for 10-15 minutes. Let them cool before serving.

References

  1. ^ Thanksgiving calorie counter (walking.about.com)
  2. ^  Lightened Up Thanksgiving Recipe Index (www.gordon-ramsay-recipe.com)
  3. ^ Athens Foods (athensfoods.com)

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Best Pumpkin Pie Ever – Come for the Pie, Stay for the Dollop

This Thanksgiving, we’re assuming your turkey will be juicy;
your mashed potatoes lump-free; and your gravy, smooth as silk. You are a
regular visitor here, after all. 

However, it’s probably not a bad idea to hedge
your bets and serve a pumpkin pie so tasty and texturally perfect that no
matter what goes wrong, everyone will leave with a smile on
their face, and a delicious memory in their heart. By the way, this is that pie. 

After many years of experimentation, I’ve
finally perfected what I think is the ideal formula. As I mention in the video,
I’ve removed an egg white, and replaced it with some additional yolks. This
results in a pie that’s not only richer, but also much less likely to crack.


Of course, you still need to not to overcook it. An extra 5
minutes in the oven is kryptonite to even the most brilliant pumpkin pie
formulas. Use the knife test I demonstrated and you should be fine. Worst case,
there’s always the whipped cream. Ah, the whipped cream.

I remember my friend, and world-famous photographer, Andrew Scrivani telling me about a food stylist whose spoon work is so sexy and
enticing that she makes a good living just specializing in dollops. Well, I’d
like to take this opportunity to apologize for ruining her career.

Once the world sees the slow-mo magic that is the old,
“twist, three-thrusts, and a pull,” I’m assuming she’ll be out of business in
no time. That’s right, now anyone will be able to do magazine-quality dollops like
a boss (and by boss, I mean overpaid food stylist).


Anyway, ruined careers aside, this really is a fantastic,
and incredibly easy pumpkin pie recipe, and I sincerely hope you consider
adding it to your holiday menu this year. Enjoy!


Ingredients for one pumpkin pie:
1 can (15 ounce) pumpkin
1 large egg
3 egg yolks
1 can (14 ounce) sweetened condensed milk
1/4 teaspoon freshly, and very finely ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 tsp Chinese 5-spice (or to sub: a small pinch each of
ground star anise, ground cloves, and ground white pepper)
1/2 teaspoon fine salt
9-inch unbaked pie crust

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Pumpkin Cheesecake Shooters

When you need a “little” treat, these delicious pumpkin cheesecake shooters are the perfect sweet fix. Perfect to serve at Halloween party or to add to your Thanksgiving table!

I love the idea of serving bite sized desserts at a party, it’s perfectly portioned, and if there are other desserts on the table, it’s just the right amount. You can buy inexpensive shot glasses at the dollar store and if you are bringing a dessert to a party, you can even give the shot glasses to the host as a gift.

These can be made ahead and kept chilled until ready to serve. Of course, if you rather use larger glasses, you can make 8 servings and double the filling.

My whipped topping of choice is Truwhip, and I’m excited they just came out with a light version! I love that it contains all natural ingredients, no HFCS, hydrogenated oils, transfats or GMOs. [1]

Enjoy!

Pumpkin Cheesecake Shooters
gordon-ramsay-recipe.com
Servings: 16 • Size: 1 shot glass* • Old Points: 2 pts • Points+: 2
Calories: 78 • Fat: 4.2 g • Carb: 11.6 g • Fiber: 0 g • Protein: 1 g • Sugar: 7.5 g
Sodium: 16.5 mg

Ingredients:

  • 3 (1.5 oz total) whole chocolate graham crackers
  • 4 oz 1/3 fat cream cheese, softened
  • 1/2 cup pure canned pumpkin
  • 1 tsp pure vanilla extract
  • 3 tbsp dark brown sugar, unpacked
  • 1 tsp pumpkin pie spice
  • 1/4 tsp nutmeg1/4 tsp cinnamon
  • 8 oz light whipped topping (I used Truwhip[2] light)

Directions:

Crush graham crackers in a food processor. Set aside.

In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy.  Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off.

To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.

*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.

References

  1. ^ Truwhip (www.truwhip.com)
  2. ^ Truwhip (www.truwhip.com)

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