PUMPKIN RUM PIE
Steps:
- Preheat the oven to 375 degrees F.
- Partially bake the pie shell, according to the package directions.
- In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
- With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
- In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM
A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
- Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
- Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
- Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
- Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
- While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
- Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
- With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
- When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
- Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.
Categories Milk/Cream Dessert Bake Raisin Pumpkin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For bread pudding:
- Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
- Meanwhile, prepare caramel sauce:
- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
- Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE
This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!
Provided by cee
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
- Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
- Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
- Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g
PUMPKIN RUM CREAM ROLL WITH CARAMEL SAUCE
I havent tried this yet, but it sounds delicious! My husband had it and brought home the recipe and has been hounding me to make it ever since.
Provided by jamesmom
Categories Dessert
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 Grease a 10x13 jelly roll pan and line with waxed or parchment paper.
- Grease paper and set aside.
- In bowl, sift together flour, baking soda, cinnamon,nutmeg, cloves and salt.
- Set aside.
- In mixing bowl of electric mixer beat eggs until light then gradually add sugar.
- Continue beating for approx.
- 5 minutes.
- Reduce speed and add pumpkin, remove bowl from mixer fold in flour mixture and then the melted butter.
- Pour into prepared pan and smooth out mixture.
- Bake for 12 to 15 minutes until springy to the touch Let cool, pull off any paper and invert on a piece of parchment paper dusted with confectioners sugar.
- Im mixing bowl, whip cream and sugar until almost stiff Then add rum and beat until rum is incorporated into the mixture Do not overbeat!
- Spread mixture completely over roll towards edges and then roll, jelly-style.
- Roll firmly as possible.
- Decroate top with chocolate curls or fresh flowers.
- Serve with caramel sauce, recipe is as follows.
- Caramel Sauce 1 stick butter 1 cup brown sugar 1/2 cup light corn syrup 1 cup heavy cream 1 tsp.
- vanilla Combine first four ingredients in a saucepan and bring to a boil.
- Whisk until smooth add vanilla.
Nutrition Facts : Calories 452.1, Fat 27.6, SaturatedFat 16.4, Cholesterol 194.9, Sodium 381.3, Carbohydrate 43.2, Fiber 0.5, Sugar 31.8, Protein 5.8
PUMPKIN BREAD PUDDING WITH RUM SAUCE
Provided by Food Network
Time 1h45m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
- For the rum sauce: Blend the cornstarch with the water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding.
PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
- For Filling:
- Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
- Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE
I found this recipe on another recipe site. I changed a couple of things to suit our tastes, and came up with this delicious cheesecake. Perfect for Thanksgiving dessert.
Provided by Hazeleyes
Categories Dessert
Time 1h30m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
- In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
- Bake 8-10 minutes or until set. Cool 5 minute.
- To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
- For the filling, beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy.
- Beat in eggs, one at a time, just until blended.
- Spoon 3 cups of the mixture onto crust; spread evenly.
- To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom. Mix with wire whisk until smooth.
- Spoon over mixture in pan.
- Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
- Turn oven off; open oven door at least 4 inches.
- Let cheesecake remain in oven for 30 minutes.
- Cool in pan on cooling rack for 30 minutes.
- Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
- For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
- Remove from heat, and stir in the evaporated milk.
- Let cool, and stir in the rum.
- Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
- Top individual slices with warm sauce and whipped cream if desired.
- Store cheesecake in the refrigerator.
PUMPKIN CAKE WITH CARAMEL SAUCE
If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it. -Roberta Peck, Fort Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.
Nutrition Facts : Calories 425 calories, Fat 18g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
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- Preheat the oven to 350 degrees and prepare a 9x13 cake pan by lightly spraying with non-stick spray and add a layer of parchment paper to cover the bottom of the pan. Grease the entire pan with vegetable shortening and dust with flour. (I know this seems extreme, but you will thank me later)
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