How To make Caramel Cream Pumpkin Pie

The BEST Pumpkin Cheesecake

This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!

RECIPE:

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10 of the EASIEST Pumpkin Dessert Ideas

We love all things pumpkin! With Halloween and Thanksgiving right around the corner… pumpkin treats are one of our main desserts that we cook during this time of year! Take a look at this list… you will be amazed just how much you can do with pumpkin!

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Find all of the printable Pumpkin recipes here:

1. 3 Ingredient Pumpkin Cookies:

2. Carmel Pecan Turtle Pumpkin Pie

3. Simple Pumpkin Pie:


4. Caramel Pumpkin Poke Cake:

5. Mini Pumpkin Poppers:


6. Pumpkin chocolate chip bread:

7. Pumpkin Sheet Cake:


8. Pumpkin Pie Milk Shakes:


9. Pumpkin Pie Truffles:


10. Pumpkin Snickerdoodle Bread:

Timestamps:
0:00 Top 10 Pumpkin Desserts
0:24 Caramel Pecan Turtle Pumpkin Pie
3:03 3 Ingredient Pumpkin Cookies
4:55 Simple Pumpkin Pie
6:23 Caramel Pumpkin Poke Cake
8:43 Mini Pumpkin Poppers
9:38 Pumpkin Chocolate Chip Bread
14:10 Pumpkin Sheet Cake
20:15 Pumpkin Pie Milkshakes
22:15 Pumpkin Truffles
25:25 Pumpkin Snickerdoodle Bread

#pumpkinrecipes #sixsistersstuff

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!!!

Pumpkin Caramel Cream Cheese Poke Cake | Dessert

Criticize it all you want, but pumpkin spice is still delicious. This cake takes the best of pumpkin spice and mixes it with caramel and cream cheese to make the ultimate dessert for fall.

This tasty cake isn't hard to make and will definitely be the perfect addition to your thanksgiving meals or even just your average week night because you don't have to wait for a special occasion to have yummy treats.

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!

Watch Next: Four 4 Ingredient Recipes Using Canned Biscuits!


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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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#pumpkincheesecake
#pumpkinrecipes
#pumpkin

Beth's Pumpkin Creme Caramel Recipe | ENTERTAINING WITH BETH

Learn how to make my pumpkin creme caramel recipe, a perfect alternative to Pumpkin Pie for Thanksgiving!
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MORE GREAT THANKSGIVING RECIPES!
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BETH'S PUMPKIN CREME CARAMEL RECIPE

INGREDIENTS

FOR THE CARAMEL:
1 ½ cups (300 g) sugar

FOR THE CUSTARD:
2 eggs
4 egg yolks
3 tbsp (38 g) sugar
½ cup (120 g) pumpkin puree
¼ tsp (1.25 ml) pumpkin pie spice
1/8 tsp (.75 ml) salt
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream

FOR THE WHIPPED CREAM:
1 cup (240 ml) heavy cream (double pouring cream)
1 tbsp (6 g) powdered sugar (icing sugar/confectioner’s sugar)
½ tsp (2.5 ml) vanilla extract

FOR THE GARNISH:
½ cup of chopped candied pecans

METHOD:
Preheat oven to 325F (162C)

Place 6 ramekins in a roasting pan and set aside.

In a large saucepan heat the sugar. Allow sugar mixture to simmer on medium high heat, swirling the pan periodically until an amber mixture starts to develop around the sides. Once that happens swirl the pan continuously until a dark amber color develops. Remove from the flame.

Pour the caramel into each ramekin, filling each one with about 2 tbsp (30 ml) of caramel.

Then in a large mixing bowl whisk together the eggs, the egg yolks, the sugar, the pumpkin puree, the spice and salt. Then add the milk, heavy cream, and salt whisk until combined.

Ladle egg mixture into ramekins ¾ of the way full. Place in oven and then pour hot water in the roasting pan just up to about half way up the ramekins. This water bath will help the custards cook slowly and evenly. This will create a beautiful texture!

Bake for 25 mins. Custards should be set, but will giggle slightly.

Allow to cool and then refrigerate. NOTE: These are really best made 1-2 days in advance since the longer they sit in the fridge the more the caramel at the bottom of the ramekins will dissolve and get “syrupy”.

To make whipped cream, combine ingredients in a bowl and whip on high with a hand mixer. Cover and refrigerate until ready to serve.

Once ready to serve, run a knife around the sides of the custards to loosen them place a plate on top, and flip upside down. Custard will unmold and the caramel will run over the sides.

Top custards with a dollop of whipped cream, and sprinkle with some candied pecans.

Et voila! Enjoy!