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!!!
How To Make WORLD'S BEST PUMPKIN PIE! Easy Step By Step By Double Stop Bake Shop
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If you liked this video, watch my great uncle's DINER PUMPKIN PIE - 1940's Recipe!
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Take a bite of this smooth, luscious pumpkin pie, close your eyes, and be transported back to the good ole days….Grandma’s toasty warm house on a holiday, the people you love gathered around, hot rolls in the oven, and feeling thankful to just “be”. As Nanny would say, save some room for “a little, or a lottle” dessert! I took her advice and added an extra egg yolk to the pumpkin filling in this pie. I couldn’t decide between brown sugar and granulated sugar, so I used a little of both. I think you’ll like it.
When I was little, and to this day, I love cooking with my Mama. I remember one Thanksgiving, early on, I was probably seven years old,…She showed me how to make my favorite: Pecan Pie! I was so excited to get into the flour, roll the dough, and create something tasty. Everything she makes is made with love. That really is the secret ingredient.
I hope you enjoy this recipe, and let me know if you try it. Stay tuned for more pie recipes!
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JK Adams Rolling Pin
Blending Fork
Glass Pie Plate (9.5 in.)
KitchenAid Cordless Hand Mixer
Stainless Steel Measuring Cups
Parchment Paper
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Guitar & Banjo: Nick Norris
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Lighting:
No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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Salted Caramel Pumpkin Pie - Cheeky Crumbs
Today we are going to be making an amazing dessert with salted caramel and pumpkin! I love this season of the year as I love pumpkin desserts! This is a special twist on the traditional pumpkin pie :) Perfect for your Thanksgiving!
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INGREDIENTS:
FOR THE PUMPKIN FILLING:
- 200g pumpkin puree
- 60g sugar
- 1 tbsp honey
- ½ tsp vanilla extract
A pinch of:
- cardamom
- cloves
- nutmeg
- ginger
- cinnamon
- ¾ tsp cornstarch
- 1 tbsp whole milk
- 2 eggs
FOR THE CARAMEL FILLING:
- 60ml water
- 230g sugar
- 2 tbsp glucose syrup
- 60g butter
- 60ml cream
- 1 tbsp plain yogurt
- 1 tsp sea salt
For the Crust:
- 170g finely ground dry biscuits
- 65g sugar
- ½ tsp salt
- 120g melted butter
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Caramel Pecan Pumpkin Pie I A Easy Thanksgiving Dessert !
Thanksgiving is two weeks away! What are you making for dessert?
If pumpkin pie is on the menu, why not switch it up by adding a easy and delicious caramel pecan topping! You and your guest will not be disappointed...
I hope all is well,
xo Michelle
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CARAMEL PECAN PUMPKIN PIE
Ingredients for the Pie
(I got this recipe on the back of a Libby's pumpkin can btw haha!):
1 unbaked pie shell or your own homemade crust
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 15 oz can 100% pumpkin
1 12 oz. can evaporated milk
For the Caramel Pecan Topping:
1/2 cup brown sugar
2 Tbsp heavy cream
1 Tbsp light corn syrup
1 Tbsp butter
1/2 cup chopped pecans
1/2 tsp vanilla extract
Directions:
1. Preheat oven to 425 degrees F
2. In a small bowl mix together the sugar, cinnamon, salt, ginger and cloves. In a large bowl beat the eggs and pumpkin together.
3.Add the dry ingredients to the eggs and pumpkin and mix well together.
4. Gradually stir in the evaporated milk.
5.Pour mixture into pie crust and bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer. (You can check to see if the pie is ready by inserted a toothpick in the center of the pie and seeing if it comes out clean.
6. Allow pie to cool for an hour then drizzle some caramel pecan topping over a slice and enjoy!
Directions for the Caramel Pecan Topping:
1. Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat.
2.Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.
3.Remove from heat and stir in chopped pecans and vanilla.
4. The topping will thicken as it cools. Allow to cool for 5-10 minutes then spoon topping over cooled pumpkin pie slices.
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Pumpkin Caramel Cheesecake Bars
FULL RECIPE: