Pumpkin And Pecan Semifreddo With Caramel Sauce Recipes

CARAMEL-PECAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
• Bake in preheated oven for 20 minutes.
• Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

PUMPKIN AND PECAN SEMIFREDDO WITH CARAMEL SAUCE

Steps:

• For semifreddo:
• Line 9 1/4x5 1/4x3-inch metal loaf pan with plastic wrap. Blend gingersnap crumbs and brown sugar in processor until combined. With machine running, slowly add butter; process until moist crumbs form. Press crumb mixture onto bottom and 2 inches up sides of prepared loaf pan. Chill 10 minutes.
• Whisk pumpkin, honey, and spices in large bowl to blend. Set aside.
• Stir 1 cup sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 248°F, about 10 minutes.
• Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in hot sugar syrup; beat until mixture is cool, about 7 minutes.
• Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten. Fold in remaining egg white mixture. Fold in pecans and toffee bits. Spoon mixture into prepared crust. Cover with plastic wrap and freeze until frozen, about 8 hours. (Can be made 3 days ahead. Keep frozen.)
• For caramel sauce:
• Stir sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Whisk in 1/2 cup cream, butter, and then crème fraîche (mixture will bubble). Stir in vanilla and salt. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm before serving.)
• Wipe sides of loaf pan with hot wet cloth. Invert semifreddo onto platter; remove plastic. Cut into 1-inch-thick slices and serve with warm caramel sauce and whipped cream.

PUMPKIN PANCAKES WITH CARAMEL PECAN SAUCE

Steps:

• In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
• In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg - mix well to combine.
• Add dry ingredients to wet ingredients and whisk until just combined.
• Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.
• Serve pumpkin pancakes drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with dulce de leche.

CARAMEL PECAN PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and set aside.

CARAMEL-PECAN PUMPKIN PULL-APARTS

Steps:

• In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan., In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well., Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.

SPICED PUMPKIN SEMIFREDDO

Steps:

• Line 9 x 5 x 3 inch loaf pan with aluminum foil. Make Toasted pecan crust: reserve 3/4 cup crumb mixture and press remaining mixture on bottom of pan.
• Mix pumpkin, rum and spices in medium bowl; reserve.
• Heat sugar, water and corn syrup to boiling in medium saucepan, stirring occasionally until sugar is melted; boil, without stirring, until candy thermometer registers 248 degrees (firm ball).
• While sugar syrup is cooking, beat egg whites in large bowl to soft peaks. Gradually beat in syrup; continue beating until meringue mixture is room temperature, about 5 minutes.
• Beat Whipping cream to stiff peaks in medium bowl. Fold pumpkin mixture into two-thirds of the meringue mixture; fold in half of the whipped cream. Spoon mixture over crust in pan; sprinle with reserved 3/4 cup crust mixture.
• Mix vanilla into remaining meringue; fold in remaining whipped cream. Spoon mixture evenly over second crust, mounding slightly over top of pan; cover loosley with foil and freeze 8 hours or overnight.
• To serve, remove from baking pan. Remove foil and cut into squares or slices.
• To Make Toasted Pecan Crust:.
• Mix all crust ingredients in a small bowl and set aside till needed.
• Enjoy!