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How To make Pumpkin Ice Cream Pie with Caramel Pecan Sauce
1 1/2 c Gingersnap cookies; crushed
1/4 c Butter or margarine; melted
*filling* 1/2 ts Cinnamon
1 pt Vanilla ice cream; softened
3/4 c Brown sugar
1/2 ts Ginger
1/2 ts Cinnamon
1/4 ts Cloves
1 c Pumpkin
1 c Whipping cream; whipped
*sauce* 1 c Caramel ice cream topping
1/2 c Pecans; chopped
Recipe by: Sue Klapper In small bowl, combine crust ingredients; blend well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate 10 to 15 minutes. Meanwhile, in large bowl stir 1/2 teaspoon cinnamon into
ice cream. Spoon into crust. Freeze. In medium bowl, combine brown sugar, ginger, 1/2 teaspoon cinnamon, cloves and pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours or until firm. Let stand at room temperature 15 to 20 minutes before serving. In small saucepan, combine caramel topping and pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie. -----
How To make Pumpkin Ice Cream Pie with Caramel Pecan Sauce's Videos
Sassy Mama: Ice Cream Pie With Caramel Pecan Sauce
Once you've made your pie crust from scratch, cooking expert Sassy Mama shows us how to make ice cream pie.
Make 4 Holiday Macarons From 1 Batch!???????? (Apple Pie, Pumpkin Pie, Peppermint Choco & Pecan Caramel)
I’m sharing how you can make 4 different flavors of amazing holiday macarons all from scratch. I am making all of them at the same time from one batch of my macaron recipe. You can also pick one or a few kinds as you like! It’ll be a perfect holiday gift for your special someone.
❤️Subscribe!:
????Share the video:
????The Ingredients:
????Macaron Shells:
For all the 4 flavors. Divide it into 4.
It makes about 40-45 pieces of 5 cm | 2 inches macarons.
• Egg white: 100g | 3.5oz
• Powdered sugar: 250g | 8.8oz
• Almond flour: 260g | 9.2oz
(Italian meringue)
• Egg white: 100g | 3.5oz
• Water: 60g | 2.1oz
• Granulated sugar in a bowl: 30g | 1oz
• Granulated sugar in a pot: 230g | 8.1oz
Decorations for the shells:
Apple crumble macarons
• Brown coloring
• Crumble/streusel: some (The recipe below.)
Pumpkin pie cheesecake macarons
• Orange coloring
• Pumpkin spice: some (The recipe from the link below)
Caramel pecan macarons
• Brown coloring
• Toasted pecans: some
Peppermint chocolate macarons
• Red & green coloring
• Christmasy sprinkle: some
Heat the syrup to 118C (244.4F)
????BAKE(Preheated) at 300F | 149C for 17-20 mins for 5 cm | 2 inches macarons.
* Adjust the time and temperature depending on the oven and the size of your macarons.
Check out this in-depth video to learn how to make the macarons step-by-step:
Macaron Masterclass:
Check out this video to learn about Italian meringue in more in-depth:
Italian Meringue
????Plain Buttercream:
I used my French buttercream recipe today.
All the buttercream recipes I shared in the past!:
French Buttercream
Swiss Buttercream
American Buttercream
????Apple Crumble Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Sprinkle crumbles on top of the shells before you bake.
Crumbles/Streusel
• All-purpose flour, Almond flour, Granulated sugar, and butter (cold): All 10g | 0.35oz each
• Salt: A pinch
????BAKE(Preheated) at 350F | 176C for 8-10 minutes
Apple pie filling
• Apple (Granny Smith), cut into small pieces: 100g | 3.5oz (about 1 small apple)
• Light brown sugar: 2 Tbsp
• Salt: A pinch
• Cornstarch: 1/2 tsp
• Cinnamon: 1/8 tsp
• Nutmeg: A pinch
• Lemon juice: 1/2 tsp
• Water: 4 Tbsp
Cinnamon buttercream
• Plain buttercream: 100g | 3.5oz
• Cinnamon: 1/8 tsp
????Pumpkin Pie Cheesecake Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Sprinkle pumpkin spice on top of the shells before you bake.
Homemade pumpkin spice recipe:
Pumpkin pie filling:
• Egg: 1 (50g | 1.76oz)
• Pumpkin, pureed: 150g | 5.3oz
• Light brown sugar: 50g | 1.76oz
• Salt: 1/8 tsp
• Flour: 1 tsp
• Pumpkin spice: 1 tsp
• Heavy cream: 70g | 2.5oz
????BAKE(Preheated) at 350F | 176C for 35-40 mins.
* Adjust the time depending on the thickness.
Pumpkin spice cream cheese buttercream
• Plain buttercream: 70g | 2.5oz
• Cream cheese: 30g | 1oz
• Pumpkin spice: 1/4 tsp
????Caramel Pecan Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Attach toasted pecans (some) on top of the shells before you bake.
Carmel sauce
Check out the video to learn how to make it step-by-step
*Today, I made it with the dry caramel method, with butter.
• Granulated sugar 200g | 7oz
• Water 66g | 2.3oz *** Omit water for dry caramel.
• Heavy cream 150g | 5.3oz
• Vanilla beans 1/4-1/3 pod (or vanilla extract 1/3 tsp)
• Salt 1/4 tsp (or more as you like!)
• Unsalted butter 50g | 1.76oz (Optional)
Caramel pecans crunch
• Granulated sugar: 1 Tbsp
• Butter: 1 Tbsp
• Pecan (Toasted): 50g | 1.76oz
• Sea salt: A pinch
Caramel buttercream
• Plain buttercream: 100g | 3.5oz
• Caramel sauce: 2 Tbsp
• Salt: A pinch
????Peppermint Chocolate Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Red & green colorings to make the marble design
Peppermint candy: 1-2 candy canes
Dark chocolate ganache
• Dark chocolate (couverture): 70g | 2.5oz
• Heavy cream: 70g | | 2.5oz
• (Peppermint extract: 1/8 tsp. Optional)
????Other holiday dessert recipes/tutorials:
Pumpkin Spice Chiffon Cake
Christmas Tree Cookies
????Other macaron recipes/tutorials
Macaron tower
Strawberry macaron cake
????Pie & Tart recipes/tutorials:
Apple hand pies
Fruit tart house
????My blog:
????Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#holidaybaking #macaronrecipe #holidaypie #piemacaron
Pecan Pie Cupcakes
These Pecan Pie Cupcakes are a soft brown sugar cupcake stuffed with gooey pecan pie filling and topped with velvety pecan pie buttercream! It’s perfect for fall and will blow your go-to Thanksgiving dessert out of the water! Recipe:
#pecanpie #cupcakes #cupcakerecipe #holidaydesserts #christmasdessert
Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit
Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!
Get the recipe:
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Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit
Blue Bell: Spiced Pumpkin Pecan Ice Cream Review
This is a taste test/review of the Blue Bell Holiday Favorite Spiced Pumpkin Pecan Ice Cream. It is a delightful spiced pumpkin ice cream combined with tasty sugar-coated pecans and a rich cinnamon-honey-praline sauce. It was $6.48 at Walmart.
1/2 cup = 190 calories
Blue Bell: Sea Salt Caramel Ice Cream Review
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Whip up this caramel pecan cheesecake pie in a snap! #shorts
Recipe here:
#pie #baking #easyrecipes
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