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
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.
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!
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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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Best & Easy Way Of Pumpkin Cheesecake With Caramel Sauce
Best & Easy way Of Pumpkin Cheesecake with caramel sauce. I am sharing a delicious pumpkin-flavored cheesecake recipe in this last episode of this year. It is very simple to make with a food processor. The combined flavors of pumpkin, cream cheese, and caramel sauce are heavenly good. I didn't use any spices in the recipe since I didn't want to overpower the taste of the pumpkin and caramel but of course, you can add if you like.
Ingredients For The Pumpkin Cheesecake With Caramel Sauce:
For the crust:
1+1/2 packages (200gr.) Oat Biscuits or Graham Crackers (In Turkey We use Burçak or similar kinds) For other countries use whatever you are using for making cheesecake
2 full tbsp butter (70gr.)
1/4 cup ground hazelnuts (optional)
For The Pumpkin Cheesecake Layer
400gr. pack cream cheese (at room temperature)
3 large eggs (at room temperature)
1 cup or 1 finger less, than 1 cup sugar :) (To use less sugar I am trying to lower the sugar amount in the recipes:)
3 tbsp thick plain yogurt or sour cream or 100ml. heavy cream
2 tbsp flour
1 pack vanilla powder or 1/2 tsp vanilla extract
1/2 cup pumpkin dessert pure or pumpkin puree
Recipe for Turkish Pumpkin Desser:
For the caramel topping
100ml. heavy cream
1/2 + 1 tbsp cup sugar
2 tbsp butter
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Pumpkin Cream Cheese Pie with Pecan Caramel Sauce! | تارت القرع (اللقطين ) بالجبنه والكراميل
Try this delicious pie!
Pumpkin Cream Cheese Pie with Pecan Caramel Sauce.
مقادير القاعده.
١/٢ ٢ كوب دقيق
١ كاسه زبده مقطعه بارده جدا
١/٤ كوب ماء بارد مثلج
١ ملعقه صغيره ملح
١ ملعقه صغيره سكر
١ ملعقه صغيره فانيليا
مقادير طبقه الكريم تشيز:
٢٢٦ غرام جبنه طريه
٤ ملاعق كبيره سكر
بيضه كبيره الحجم
١ ملعقه صغيره فانيليا
مقادير طبقه القرع:
٢ بيض حجم كبير
٤٢٥ غرام من القرع المعلب او يسلق اللقطين او القرع الطازج ويهرس جيدا.
٣/٤ كوب سكر
٢ ملعقه صغيره قرفه
١ ملعقه صغيره زنجبيل
١/٤ ملعقه صغيره قرنفل
رشه ملح
١/٤ ١ كوب حليب دسم
مقادير طبقه الكراميل:
١/٢ كوب سكر بني غامق
٣/٤ كوب كريمه الخفق
٤ ملاعق كبيره زبده
١/٢ ١ كوب جوز اميريكي.
Ingredients:
Pie Crust:
• 2 1/2 cups all-purpose flour, preferably unbleached*
• 1 cup (2 sticks) butter, unsalted and very cold
• 1/4 cup buttermilk or ice cold water
• 1 teaspoon salt
• 1 teaspoon Sugar
• 1 teaspoon vanilla extract
• *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Place flour in a bowl
Cut butter and add it to the flour.
Combine buttermilk or water with salt, sugar and vanilla extract then add it to the flour mixture.
the butter in the mixture should become smaller than peas and mixture feels like coarse meal.
Do not over mix! Chill dough in refrigerator for at least one hour.
• Roll dough into desired thickness of about 1/8 inch and use for baking pie. Shapes of leaves can be cut out for pies if desired.
Cream Cheese Layer:
1 package (8 ounces) cream cheese, softened
4 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
Pumpkin Layer:
2 large eggs
1 can (15 ounces) pumpkin (not pumpkin pie filling)
3/4 cup sugar
2 teaspoons cinnamon
1 teaspoon dried ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 1/4 cups half and half
Bourbon Pecan Caramel Sauce:
1/2 cup firmly packed dark brown sugar
3/4 cup whipping cream
4 tablespoons butter
1/4 teaspoon salt
1 tablespoon vanilla extract
11/2 cups pecan halves
Optional: 1 tablespoon bourbon
DIRECTIONS
1. Preheat oven to 350°F.
2. Prepare a 9-inch deep dish Pure Butter Crust or use store bought. To obtain a well baked non soggy pie crust blind bake first. Cut a piece of parchment paper Into a circle a few inches wider than circumference of pie crust. Place cut parchment onto the ple crust and fill completely with dry beans or rice. Place in oven and bake for approximately 30 minutes or until crust is golden on edges. Remove from oven and scoop hot beans using an ice cream scoop. Brush with beaten egg and return to oven for another 5 minutes. Watch to ensure that crust does not bubble, if it does prick with a fork and gently press even. Let cool.
3. Prepare Cream Cheese Layer: On lowest speed blend cream cheese and sugar. Once well combined and no lumps remain add egg and vanilla. Pour into pie shell and set aside.
4. Prepare Pumpkin Layer: In a bowl large enough to hold all ingredients whisk eggs until no strings remain Add pumpkin, sugar, cinnamon ginger, cloves and salt. Once well combined add half and half.
5. Gently drizzle filling over cream cheese layer to ensure that layers will remain intact and no marbleizing will occur. Depending on actual depth of pie shell, not all the filling may fit. If so place any excess filling in a ramekin and bake as an Individual dessert.
6. Place in oven and bake pie until it no longer trembles in the center, about 55-65 minutes total.
7. Allow to cool for one hour before placing in the refrigerator
8. Just before serving, prepare Bourbon Pecan Caramel Sauce: In a saucepan bring all ingredients to a boil excluding pecans and bourbon. Boil for three minutes ensuring that the mixture will not boil over. Remove from heat and stir in the pecans and bourbon (IF using). Set aside and let cool slightly
9. For easy serving, cut pie first and place on plates, then spoon Bourbon Pecan Caramel Sauce on top.
Enjoy!
Music Credit: Average - Patrick Patrikios
#pumpkinpie #cheesecake #tart
#howto #yum #cookwithme #pie
Pumpkin Caramel Sauce - Julia's Jammin' Kitchen
Did you think we were done with pumpkins??? Not quite... I cooked up one more way on how to use our beautiful sugar pumpkin puree. It's the perfect fall caramel to adorn a delicious slice of cheesecake, a stack of pancakes, or just about anything you like to enjoy caramel sauce on!
Let's get jammin' in the kitchen!
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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.