How To make Pumpkin Ice Cream Pie with Caramel Sauce
-----patti - vdrj67a
:
crust----- 1 1/2 c Gingersnaps; crushed, about
-30 1/4 c Butter or margarine; melted
filling:
1/2 ts Cinnamon
1 pt Vanilla ice cream; soft
3/4 c Brown sugar; packed
1/2 ts Ginger
1/2 ts Cinnamon
1/4 ts Cloves
1 c Canned pumpkin
1 c Whipped cream
sauce:
1 c Caramel ice cream topping
1/2 c Pecans; chopped
In small bowl, combine crushed gingersnaps and margarine; blend well. Press firmly in bottom and up sides of 9" pire plate. Refrigerate 10-15 minutes. Meanwhile, in large bwol, stir 1/2 ts cinnamon into ice cream. Spoon into crust. Freeze. In medium bowl, combine brown sugar, ginger, cinnamon, cloves and pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours until firm. Let stand at room temperature 15-20 minutes before serving. In small saucepan, combine caramel topping and nuts. cook over medium heat until heated well, stirring constantly. Serve warm over pie. -----
How To make Pumpkin Ice Cream Pie with Caramel Sauce's Videos
Easiest way to make Caramel...
Try these new PUMPKIN recipes that are perfect for Fall!
Happy fall! Just because you are living a ketogenic lifestyle doesn't mean you have to give up all your favorite fall foods! In this video we make a super delicious keto pumpkin spice mocha latte and a fried pumpkin fry dessert made with Franz zero net carb bread...and of course a keto caramel dipping sauce!
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For the keto caramel sauce recipe visit:
For the pumpkin spice mocha latte: (makes 3 lattes)
2 cups unsweetened almond milk
1/8 cup heavy whipping cream
5 tablespoons lakanto sweetener-
2 teaspoons Ghirardelli Cocoa Powder -
4 tablespoons pumpkin puree
1 teaspoon pumpkin spice
1 1/2 cups strong black coffee
Cook pumpkin and spices for a couple of minutes on low heat. Add in cocoa powder and coffee and other ingredients and whisk and simmer on low heat. Serve with whipped cream! Yum!
For the pumpkin fries
Franz zero net carb white bread-
4 tablespoons pumpkin puree
3 oz softened cream cheese
2 tablespoon brown sugar swerve-
3 tablespoons lakanto sweetner-
1 teaspoon pumpkin spice
Sweetener and cinnamon for dusting
Cut the crusts off the bread, flatten the bread with a rolling pin. Mix together filling. Spread the filling on the flattened slices and roll them up and fry them in butter. Roll them in sweetener and cinnamon.
original caramel recipe:
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Homemade Caramel Sauce | Better than Store Bought! | Perfect for Cheesecakes, Ice Cream, & Coffee
Homemade caramel sauce with cream and butter tastes so much better than store bought and you can adjust the flavor and color! This caramel sauce comes together within minutes, and there is not much work you need to do! The trick to making caramel sauce is not to stir the sugar and water and just let it evenly simmer in the saucepan. You can use this caramel sauce to dip apples splices in, drizzle on ice cream, or add to coffee. Unfortunately, you can not use this caramel sauce to make caramel apples. If you would like a darker caramel sauce, let the sugar and water simmer longer until it reaches a darker, amber color.
Ingredients:
1 cup granulated sugar
1/4 cup water
5 tbsp diced unsalted butter (room temperature)
1/2 cup heavy cream (room temperature)
1 tsp vanilla extract
pinch of salt
Store this caramel sauce in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. Bring this caramel sauce to room temperature before using.
*The caramel sauce will change color in the refrigerator but will come back to the normal color once it is room temperature.
Other Videos To Watch!
Pumpkin Pie Syrup-
Raspberry Syrup:
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Everything You Need To Know About Caramel
3 Flavors of Caramel (yield: 1.25 c each)
Classic Vanilla Caramel
1 c (227g) heavy cream
1 c (200g) sugar
water
2.5 oz (71g) butter
1 tsp salt
1 tsp vanilla
1. Heat heavy cream until just below a boil. Set aside.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.
3. Heat until the sugar reaches a dark amber color.
4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, salt, and vanilla, and mix until homogeneous.
Mocha Caramel
1 c (227g) heavy cream
2 Tbsp (12g) coffee
1 c (200g) sugar
water
1.5 oz (43g) butter
1 oz (28g) unsweetened chocolate
1 tsp salt
1 tsp vanilla
1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous.
Gingerbread Caramel
1 c (227g) heavy cream
1 cinnamon stick
4-6 allspice berries
4-6 whole cloves
2 tsp ground ginger
1/2 tsp nutmeg
1 c (200g) sugar
water
2.5 oz (71g) butter
1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter and mix until homogeneous.
The Best Way to Make Homemade Caramel
Ingredients:
1 cup sugar
1/3 cup water
2 teaspoons fresh lemon juice
1 cup heavy cream
2 teaspoons vanilla extract
Pinch of sea salt
Get the recipe for homemade caramel here:
Making caramel can be a tricky process. Learn the best way to make smooth, homemade caramel from Deputy Food Director Whitney Wright.
Simple Pumpkin Caramel Sauce Recipe
This simple pumpkin caramel sauce will add some extra sweetness to your stack of waffles or platter of sliced apple. Bring on all the fall vibes, and whip it up!
#caramel #pumpkin #recipe
Read Full Recipe: