How To make Caramel Cream Pumpkin Pie
Ingredients
20
each
caramels, 6 oz
1/2
cup
milk, evaporated, skim
1
each
pie shell, unbaked, 9 inch
4
oz
cream cheese, softened
1
each
egg
1
tablespoon
sugar
1/2
teaspoon
vanilla
1
cup
pumpkin, canned
1
each
egg
1/3
cup
sugar
1/2
teaspoon
cinnamon
1/4
teaspoon
salt
1/4
teaspoon
ginger, ground
1/2
teaspoon
cloves, ground
3/4
cup
milk, evaporated, skim
1
cup
whipping cream
2
tablespoon
sugar
Directions:
In a small saucepan combine caramels and the 1/2 cup milk. Cook and stir over low heat until caramels are melted and mixture is smooth. Reserve 2 tablespoons of the caramel mixture for topping; spread remaining caramel mixture in unbaked pie shell. Set aside.
In a medium mixing bowl beat cream cheese until fluffy. Add 1 egg, 1 tablespoon sugar and the vanilla. Beat until fluffy. Pour cream cheese mixture over caramel mixture in pie shell.
Bake in a 375 oven for 10 minutes or until just set. Meanwhile in a mixing bowl, stir together pumpkin, remaining egg, 1/3 cup sugar, cinnamon, salt, ginger and cloves until smooth; stir in 3/4 cup milk. Carefully spoon the pumpkin mixture over the cream cheese layer. Cover edge of pie with foil. Bake for 20 minutes. Uncover edge of pie and bake about 20 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack. Just before serving, in a small mixing bowl beat whipping cream and the 2 tablespoons sugar until soft peaks form. Spoon dollops of whipped cream on top of pie and drizzle with reserved caramel mixture.
Makes 8 servings.
How To make Caramel Cream Pumpkin Pie's Videos
Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
???? PRINT RECIPE HERE:
???? Pie Crust Recipe:
Vanilla Extract Recipe:
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►Libby's 100% Pure Pumpkin:
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►Power Hand Mixer:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
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CARAMEL PECAN TURTLE PUMPKIN PIE IN A GLASS | PUMPKIN PUDDING
#pumpkinpie #caramelpecanpumpkinpie #pumpkinpudding #pumpkinrecipe
This video is about making a simple dessert, that is classy!
No-Bake Caramel Pecan Turtle Pumpkin pie in a glass. If you are a pumpkin lover, you should try this recipe! It is absolutely delicious & very easy to make!
I hope you like this video! Thank you for watching!
Please don't forget to like, share this video & subscribe!
I really appreciate your support! ❤️ ????
***CARAMEL PECAN TURTLE PUMPKIN IN GLASS RECIPE***
2 cups pumpkin puree, cold
14 oz heavy whipping cream , cold
2 Tbsp powdered sugar
1/2 tsp nutmeg powder
2 tsp cinnamon powder
1/2 cup pecan ,chopped
9 pieces graham crackers, crust
1/3 cup caramel
INSTRUCTION: Please watch my video! Thank you so much!
Music : Roa - Cozy Fall
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Pumpkin Caramel Cream Cheese Poke Cake | Dessert
Criticize it all you want, but pumpkin spice is still delicious. This cake takes the best of pumpkin spice and mixes it with caramel and cream cheese to make the ultimate dessert for fall.
This tasty cake isn't hard to make and will definitely be the perfect addition to your thanksgiving meals or even just your average week night because you don't have to wait for a special occasion to have yummy treats.
Beth's Pumpkin Creme Caramel Recipe | ENTERTAINING WITH BETH
Learn how to make my pumpkin creme caramel recipe, a perfect alternative to Pumpkin Pie for Thanksgiving!
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MORE GREAT THANKSGIVING RECIPES!
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BETH'S PUMPKIN CREME CARAMEL RECIPE
INGREDIENTS
FOR THE CARAMEL:
1 ½ cups (300 g) sugar
FOR THE CUSTARD:
2 eggs
4 egg yolks
3 tbsp (38 g) sugar
½ cup (120 g) pumpkin puree
¼ tsp (1.25 ml) pumpkin pie spice
1/8 tsp (.75 ml) salt
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
FOR THE WHIPPED CREAM:
1 cup (240 ml) heavy cream (double pouring cream)
1 tbsp (6 g) powdered sugar (icing sugar/confectioner’s sugar)
½ tsp (2.5 ml) vanilla extract
FOR THE GARNISH:
½ cup of chopped candied pecans
METHOD:
Preheat oven to 325F (162C)
Place 6 ramekins in a roasting pan and set aside.
In a large saucepan heat the sugar. Allow sugar mixture to simmer on medium high heat, swirling the pan periodically until an amber mixture starts to develop around the sides. Once that happens swirl the pan continuously until a dark amber color develops. Remove from the flame.
Pour the caramel into each ramekin, filling each one with about 2 tbsp (30 ml) of caramel.
Then in a large mixing bowl whisk together the eggs, the egg yolks, the sugar, the pumpkin puree, the spice and salt. Then add the milk, heavy cream, and salt whisk until combined.
Ladle egg mixture into ramekins ¾ of the way full. Place in oven and then pour hot water in the roasting pan just up to about half way up the ramekins. This water bath will help the custards cook slowly and evenly. This will create a beautiful texture!
Bake for 25 mins. Custards should be set, but will giggle slightly.
Allow to cool and then refrigerate. NOTE: These are really best made 1-2 days in advance since the longer they sit in the fridge the more the caramel at the bottom of the ramekins will dissolve and get “syrupy”.
To make whipped cream, combine ingredients in a bowl and whip on high with a hand mixer. Cover and refrigerate until ready to serve.
Once ready to serve, run a knife around the sides of the custards to loosen them place a plate on top, and flip upside down. Custard will unmold and the caramel will run over the sides.
Top custards with a dollop of whipped cream, and sprinkle with some candied pecans.
Et voila! Enjoy!
Pumpkin Caramel Cheesecake Bars
FULL RECIPE:
How To Make Caramel Cream Pie
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INGREDIENTS AND INSTRUCTIONS
1 9 BAKED PIE CRUST(YOUR OWN FAVORITE OR MINE FROM MY VERY FIRST VIDEO)
1 CAN DULCE DE LECHE.(YOU MAY BE ABLE TO PURCHASE IT FROM AN HISPANIC MARKET OR AS I DO-PLACE A CAN OF CONDENSED MILK IN A PAN WITH WATER TO COVER AND BOIL GENTLY FOR 3 HOURS.LET COOL ,STIR AND USE.
8 OZ. CREAM CHEESE AT ROOM TEMP.
1/4 CUP CONF.SUGAR
2 1/2 CUPS HEAVY OR WHIPPING CREAM
1/4 CUP SUGAR
BEAT CREAM CHEESE WITH 1/2 CUP DULCE DE LECHE AND SET ASIDE.
IN A LARGE CHILLED BOWL(AND WHIP OR BEATERS)
WHIP THE COLD HEAVY CREAM AND SUGAR UNTIL STIFF PEAKS FORM
.PUT ASIDE 1/2 CUP FOR TRIM.
FOLD THE CARAMEL CREAM INTO THE WHIPPED CREAM.
NOW ,LET'S PUT IT ALL TOGETHER.
SAVE 1-2 TBSP. DULCE FOR TRIM.
SPREAD THE REST IN THE BOTTOM OF THE COOLED PIE CRUST..
TOP WITH CARAMEL CREAM MIXTURE.
TRIM WITH RESERVED WHIPPED CREAM AND DRIZZLE WITH THE DULCE.(IF IT SEEMS TOO SOLID ,YOU CAN BRIEFLY HEAT IN THE MICROWAVE -BUT YOU DON'T WANT IT TO MELT THE WHIPPED CREAM.)
CHILL FOR AT LEAST 4 HOURS. THAT GIVES THE CREAM CHEESE TIME TO FIRM UP THE FILLING.
ENJOT!!!