How To make Rum Sauced Pumpkin Ice Cream Pie
1 1/4 c Graham crackers; finely
-crush 1/3 c Butter or margarine; melted
1/4 c Granulated sugar
1/2 c Brown sugar, packed
1 tb Cornstarch
1/4 c Water
1/4 c Evaporated milk
2 tb Light corn syrup
1 tb Margarine or butter
2 tb Rum
1 c Canned pumpkin
1 ts Pumpkin pie spice
1 pt Vanilla ice cream; softened
1 4-oz. container frozen
-nondairy Whipped topping; thaw Pecans; chop For crust, combine crushed crackers, melted margarine, and granulated sugar; toss to mix well. Spread evenly into a 9-inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust. Chill about 1 hour or freeze 20 minutes, or till firm. Meanwhile, for rum sauce, mix brown sugar and cornstarch in a small saucepan. Stir in water. Stir in evaporated milk and corn syrup. Cook and stir over medium heat till thickened and bubbly (mixture may appear curdled). Cook and stir 2 minutes more. Remove from heat; stir in the 1 tablespoon margarine or butter and the rum. Set aside to cool. Stir together pumpkin and pumpkin pie spice in a large mixing bowl. Fold in ice cream and the 4-ounce container thawed whipped topping. Pour half of the pumpkin mixture into prepared crust. Reserve 2 tablespoons sauce for top of pie. Pour remaining sauce evenly over pumpkin layer, marbling slightly. Top with remaining pumpkin mixture. Drizzle with reserved sauce. Cover and freeze at least 4 hours or till firm. To serve, let stand at room temperature for 15 to 30 minutes. Dollop with whipped topping and sprinkle with chopped pecans. Makes 8 servings. Source: BH&G Special Interest Publication - Holiday Cooking, 1993 Dottie Cross -----
How To make Rum Sauced Pumpkin Ice Cream Pie's Videos
How to make Pumpkin Pie with Maple Whipped Cream
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Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to bake the perfect Pumpkin Pie.
A fall favorite - tender and flaky pumpkin pie.
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Blast from the Past - Paula Deen's Thanksgiving Pumpkin Rum Pie Recipe
Paula and her cousin Johnnie get ready for Thanksgiving with a Pumpkin Rum Pie. This pie is a perfect (and easy) treat to end your holiday meal with. Grab a loved one and start baking!
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Pumpkin Rum Pie Recipe:
Ingredients
1 (9 inch) pre-made pie shell
1 (15 oz) can unsweetened pumpkin puree
3 large at room temperature eggs
1 cup firmly packed light brown sugar
4 tablespoons melted and cooled unsalted butter
2 1/2 cups divided heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
pinch ground cloves
pinch ground nutmeg
pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioner's sugar
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
Directions
Preheat the oven to 375º.
1. Partially bake the pie shell, according to the package directions.
2. In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, light brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum and vanilla. Pour into the shell.
3. Bake for 10 minutes, and then reduce the oven temperature to 300º. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
4. With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioner’s sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
Praline Pecans:
1. In a small skillet melt the butter and dark brown sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil.
2. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
All Recipes Courtesy of PaulaDeen.com.
Pumpkin Pie Ice Cream W/ Bailey's Irish Cream!
My take on this holiday dessert favorite. I take Pumpkin Pie, Deconstruct it, and place it in a Vanilla Base with Crushed Graham Crackers.
How to Make Pumpkin Pie Ice Cream.
2 Cups Heavy Cream
1 Cup Whole Milk
1 Cup White Granulated Sugar
2 Egg Yolks
1/2 Cup Pumpkin Puree
1/4 Tsp Sea Salt
1/2 Tsp Ground Ginger
1/2 Tsp Cinnamon
1/8 Tsp Ground Cloves
1/2 Tsp Pure Vanilla Extract
8 Graham Crackers (crush to desired size)
3 Tblsp Bailey's Pumpkin Spice (Optional)
Mix all Ingredients into Pan
Heat Mixture on Stove to 185°F
Cool Mixture in Refrigerator for Min 1 hr
Take chilled mixture, add Bailey's and place in Ice Cream Machine, until desired consistency has been reached.
Place Immediately in freezer.
Butter Caramel Recipe #recipe #shortswithcamilla
Rum Cake Easy and Delicious
Rum Cake Easy and Delicious
Rum Cake Ingredients
1 cup chopped Pecans
3 cups All-Purpose Flour
3.4 ounce box Instant Vanilla Pudding Mix
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup Butter, (room temp)
1½ cups Sugar
½ cup Vegetable Oil
4 large Eggs
2 tsp Vanilla Extract
½ cup Rum of your choice
Butter Rum Glaze
½ cup Butter
1 cup Sugar
¼ cup Rum
¼ cup Water
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