PUMPKIN ICE CREAM
Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.
Provided by IANKRIS
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
- Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 36.3 g, Cholesterol 25.8 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 213.9 mg, Sugar 24.6 g
PUMPKIN PRALINE ICE CREAM RECIPE - (4.5/5)
Provided by cwyorkiex3
Number Of Ingredients 7
Steps:
- Place the cream, sweetened condensed milk, pumpkin, pumpkin pie spice, and 2 tablespoons of the sugar into a blender. Beat until the mixture becomes slightly whippy (you can also do this with a hand mixer or stand mixer, if needed). In a small, nonstick saucepan, heat the pecans, maple syrup, and remaining sugar together until the sugar and syrup start to thicken around the pecans. Transfer to a piece of parchment and allow to cool. Crumble the mapled pecans on top of the cream mixture. Stir until the pecans are evenly distributed throughout. Transfer the ice cream to a bread pan (or plastic container). Cover with a large plastic bag (or plastic lid) and place in your freezer overnight. Serve a scoop of ice cream in a small ramekin, or in a mini graham cracker crust topped with a bit of caramel sauce. Enjoy!
PRALINE PUMPKIN PIE I
This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans.
Provided by Loye Schulthess
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
- Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
- Pour pumpkin custard filling into pie shell, and chill until firm.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 40.1 g, Cholesterol 23 mg, Fat 18 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 347.9 mg, Sugar 28.7 g
PUMPKIN PRALINE TRIFLE
Provided by Sarah Patterson Scott
Categories Mixer Dessert Thanksgiving Kid-Friendly Pumpkin Fall Family Reunion Chill Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 24
Steps:
- For praline:
- Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over mediumhigh heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260°F, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in single layer. Cool completely. Chop into 1/4-inch pieces.
- For mascarpone cream:
- Using electric mixer, beat all ingredients in large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for pumpkin filling.
- For filling:
- Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
- Spread 1/3 cup mascarpone cream over bottom of 8x5-inch trifle dish (12-to 14-cup capacity). Place layer of ladyfingers over cream in bottom of dish (about half of 3-ounce package). Sprinkle 1 1/2 tablespoons rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over. Cover with another layer of ladyfingers. Sprinkle with 11/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserve any remaining praline for another use).
- An Italian cream cheese; sold at many supermarkets and at Italian markets.
- ** Available in the bakery or bread section of some supermarkets and at specialty foods stores.
PRALINE ICE CREAM
If you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. -Julia Register, Huntersville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.
Nutrition Facts : Calories 611 calories, Fat 43g fat (25g saturated fat), Cholesterol 146mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.
PUMPKIN ICE CREAM
Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!
Provided by PalatablePastime
Categories Frozen Desserts
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together ingredients until smooth.
- Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
- When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
- Freeze time is cook time (average machine timing).
PRALINE PUMPKIN TORTE
Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. -Esther Sinn, Princeton, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. , For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended. , Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.
Nutrition Facts : Calories 577 calories, Fat 38g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 397mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 3g fiber), Protein 6g protein.
SPICED PUMPKIN PIE WITH HAZELNUT PRALINE
Categories Nut Dessert Bake Thanksgiving Spice Pumpkin Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- For praline:
- Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
- Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
- For crust:
- Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
- Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
- Meanwhile, prepare filling:
- Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
- Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
- For topping:
- Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.
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