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 -----
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How to Make Praline Sauce
Hey y’all! In today’s video I share an easy recipe for praline sauce! Enjoy ☺️
Ingredients:
1 stick of melted butter (salted)
1 cup packed light brown sugar
1 cup heavy whipping cream
1 tsp vanilla
Pinch of salt
1-2 caps of rum extract
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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.
Pumpkin Flan Napolitano with Caramel Rum Sauce
Celebrate fall with this amazing Pumpkin Flan Napolitano with Rum Caramel Sauce. Flan Napolitano is a cream cheese flan and this pumpkin version will set a new standard for your fall-themed desserts.
Amazing Bananas Foster Recipe
A New Orleans classic, this Bananas Foster recipe is so easy to make at home. The sweet, cinnamon caramel sauce is just bursting with so much rich banana flavor that you’re going to want seconds. Cooked in less than 20 minutes, this dessert is simple but a showstopper. Don’t let the flames scare you off! Serve with some ice cream and enjoy!
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How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
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Pumpkin Bread Pudding with Butterscotch Sauce - Great Tastes of Manitoba
Join host Jim Ingebrigtsen and Sarah Cahill from Dairy Farmers of Maniotba as they prepare Butterscotch Dairy Delights. Sarah makes a lucious Butterscotch Sauce and a simple Pumpkin Bread Pudding.
Recipe at
Great Tastes of Manitoba 2011, Hummer Productions.