Pumpkin Tartuffo Sundae Recipes

PUMPKIN PIE SUNDAE

Steps:

• In a serving dish, add the crushed gingersnaps, scoops of pumpkin ice cream and a dollop of the Pumpkin Pie Spiced Whipped Cream. Top with the butterscotch sauce and pumpkin seeds.
• In a chilled bowl, add the cream, sugar, pumpkin pie spice and vanilla. Whisk until medium peaks form, 5 to 8 minutes.

PUMPKIN TARTLETS

Steps:

• Position a rack in the lower third of the oven and heat the oven to 375°F.
• Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.
• If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper's narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don't have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.
• Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.
• Put all the remaining ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don't overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups.
• Bake until the pastry is golden brown, 30 to 35 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they're firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

PUMPKIN TARTUFFO SUNDAE

Steps:

• Heat soy milk and non-dairy topping with vanilla bean. Allow to steep, remove bean, scrape seeds and add back to milk. Add pumpkin puree.
• Combine sugar and egg whites. Temper over low flame and add back to milk mixture. Cook mixture, stirring constantly until thick. Place in freezer, stirring until mixture hardens, then freeze overnight.
• Serve with whipped non-dairy topping and sugarless candy garnish.

PUMPKIN TARTUFFO SUNDAE

Steps:

• Heat soy milk and non-dairy topping with vanilla bean. Allow to steep, remove bean, scrape seeds and add back to milk. Add pumpkin puree.
• Combine sugar and egg whites. Temper over low flame and add back to milk mixture. Cook mixture, stirring constantly until thick. Place in freezer, stirring until mixture hardens, then freeze overnight.
• Serve with whipped non-dairy topping and sugarless candy garnish.

SPICED PUMPKIN TIRAMISU

Steps:

• In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely., In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture., Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice., Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

PUMPKIN SUNDAES

Steps:

• In a large bowl, mix ice cream, pumpkin, pumpkin pie spice, and 4 to 6 tablespoons caramel topping to taste. Scoop mixture equally into 6 to 8 tall stemmed glasses. Mix 1/2 cup caramel topping with the rum; spoon equally over ice cream. Place filled glasses in freezer. Cover and freeze until firm, at least 2 hours or up until next day.
• To make brittle, pour sugar into a 10- to 12-inch frying pan over medium-high heat. Shake pan often until sugar liquefies and turns golden, 5 to 8 minutes. Stir in nuts and immediately pour onto a piece of buttered foil set on baking sheet. Tilt pan so syrup spreads into a thin layer. Let cool until firm, at least 10 minutes. With a knife, break into large pieces; reserve 6 to 8 pieces. Place remaining pieces in a plastic bag; coarsely crush with a rolling pin or mallet. Store airtight up to 2 days.
• About 15 to 20 minutes before serving, remove sundaes from freezer. To serve, stick a large piece of brittle into each sundae; sprinkle sundae with crushed brittle.