How To make Pumpkin Ice Cream Pie with Caramel Sauce

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

Easy Pumpkin Ice Cream Recipe

This homemade salted caramel pumpkin ice cream is incredibly satisfying and super easy to make, without the need of an ice cream machine or long hours of hand churning.

The combination of spicy pumpkin and salted caramel is a fabulous fall/winter twist on a much beloved summer treat.

Ingredients:
100g - Sweetened condensed milk
150g - Granulated sugar
100g - Pumpkin puree
300g - Heavy cream
Salt, cinnamon, nutmeg, clove - for seasoning

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!

LINK TO RECIPE:



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Butter Caramel Recipe #recipe #shortswithcamilla

Easy Pumpkin Pie Recipe

Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic for a reason: a no-fuss dessert with a rich and smooth filling in a tender, flaky crust. It's also perfect for making ahead! There are a lot of thanksgiving recipes that I get questions about but homemade pumpkin pie from scratch is at the top of the list so I made a new video with all my tips and tricks as well as a test of two different paking methods! And yes I included baking instructions for a from scratch, and premade pie crust. Hope you enjoy!!

RECIPE:

ORDER MY BOOK!






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Caramel Pumpkin Spice Ice Cream Sandwich Cake

No oven? No problem! Make this delicious and EASY cake in 5 minutes and celebrate all things Pumpkin Spice!

Caramel Pumpkin Spice Ice Cream Sandwich Cake

12 vanilla Ice cream sandwiches
1 jar caramel ice cream topper
2 tsp Bickford Pumpkin Flavor (or 6 drops pumpkin oil)
1 – 8 oz Frozen whipped topping tub (cool whip)
1 tbl Pumpkin Pie Spice

Since you are working with a frozen dessert, prepare all of your ingredients ahead of time.

Unwrap all of the ice cream sandwiches. Thaw the Cool Whip and beat in the pumpkin flavor with a whisk or with a mixer. Open the caramel ice cream topper.
To assemble: align 4 of the sandwiches on your serving platter/plate- long sides touching. Drizzle over almost half of the jar of caramel sauce over the four sandwiches. The caramel sauce acts like the glue between the stacks. Stack 4 more ice cream sandwiches on top of the first layer, drizzle almost the remainder of the caramel sauce, leaving about 2 tbls for the top.
Add the final 4 sandwiches. Frost the outside of the cake stacks with the Cool Whip pumpkin mixture. (Feel free to pop the cake back in the freezer to set for ½ hour if you’ve had the ingredients out for a while and they are beginning to melt).
Drizzle on the final 2 tbl of caramel sauce over the frosted cake and refreeze for about 30 minutes and sprinkle on the Pumpkin Pie Spice before serving.

For more great desserts go to oldtownspices.com