PUMPKIN PIE SUNDAE
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cinnamon and sugar in a small bowl and set aside. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside.
- Build your sundaes starting with the pumpkin ice cream, dipping the scoop in a mug of hot water if necessary. Top with the pie crust crumbles, caramel sauce and candied pecans. Serve immediately.
CANDIED PUMPKIN ICE CREAM SYRUP
Steps:
- In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes. If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir in the heavy cream. Spoon over ice cream and serve.;
HOMEMADE PUMPKIN ICE CREAM
Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 quart.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
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- Put all ingredients in a bowl and whisk together. When combined, pour into ice cream maker (I use this one) and churn according to manufacturers instructions. You will probably want to pour it into your mold (a bread pan works great) and freeze for several additional hours until it is set.
- Put the cream in a chilled bowl and whip until stiff peak forms. Slowly stir in the condensed milk, then add the pumpkin pie spice mix and vanilla. Pour into a container (a bread pan works great) and freeze for several additional hours until it is set.
- The recipe I used is from Crazy For Crust. Caramel is a little tricky to make and she gave very clear instructions, so I am going to send you directly to her recipe for instructions.
- Add cream, bourbon, and maple syrup to a metal bowl that has been chilling in the refrigerator. Split the vanilla bean and scrape insides into bowl. Whip until soft peaks form.
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