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
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.
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Caramel Pumpkin Pie Ice Cream ???????? 50g protein 10g carbs 8g fat 300 calories ????????????
1/2 cup @proteinmilkshake
1/4 cup canned pumpkin
1/2 cup cottage cheese
1 tbsp sugar-free sweetener
Blend until smooth. Refrigerate at least 1 hour.
Remove and top with sugar-free caramel or maple syrup. Enjoy!!
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Easiest way to make Caramel...
Caramel Toffee no-bake Ice Cream pie
A simple recipe for a delicious caramel toffee ice cream pie. Filled with homemade caramel sauce and delicious toffee bits.
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This is one of the easiest pies you can make - and you can change up the topping, pudding and mix in's to create any flavor you want!
Want to catch more Live recipe videos? Check out my Live Streamed Videos playlist here
No Bake Caramel Toffee Ice Cream Pie
Graham cracker pie crust
1 1/4 C graham cracker crumbs
1/4 C granulated sugar
6 Tbsp Butter melted
preheat the oven to 350
mix the graham cracker crumbs, sugar and butter together
press into a 9.5 inch pie pan
bake for 7 mins – let cool – if you want this to be a completely no bake dessert consider freezing the crust instead of baking it.
Buttery caramel sauce
1/4 C light brown sugar light
1/4 C granulated sugar
2 1/2 Tbsp light corn syrup
2 Tbsp butter
1/4 C heavy cream
In a small saucepan combine the butter, brown sugar, white sugar and corn syrup
bring mixture to a boil and heat until it hits 240 degrees
remove from heat and let cool slightly – about 5 mins
stir in whipping cream
Pie
1 1/2 C heavy cream
1/2 C Powdered sugar
1/2 tsp vanilla
1 1/2 C whole milk
3.5 oz vanilla pudding
8 oz toffee bits with or without chocolate
pour about 2/3rds of the caramel sauce (1/2 C) into the bottom of the crust
Beat the cream, powdered sugar and vanilla until stiff peaks form
Mix the pudding and milk, whisking until smooth and creamy
add to pudding the whipped cream and mix – let sit a few min's to thicken up
fold in most of the toffee bits and pour into the crust – spread out and top with extra toffee bits.
freeze overnight or until firm
take the pie out about 15 mins before serving so you'll be able to cut it. Top with the rest of the caramel sauce (1/4 C)
#thanksgivingrecipes #nobakedesserts #icecreampie
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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Salted Caramel Biscoff Cheesecake
PUMPKIN CARAMEL from scratch #recipe #shorts