PUMPKIN TARTLETS
Provided by Sandra Lee
Categories dessert
Time 2h25m
Yield about 48 tartlets
Number Of Ingredients 15
Steps:
- Spray 2 (24 count) mini muffin trays with nonstick cooking spray.
- Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.
- Set aside.
- Heat the cream in a small pot over low heat until hot but not simmering. Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature.
- In the bowl of a standing mixer, add the cream cheese and beat until smooth. Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture.
- Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours.
- To remove, put some hot water in a sheet tray. Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter.
- In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart before serving.
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 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 SUNDAES
Caramel sauce and pumpkin swirled through vanilla ice cream topped with homemade pecan brittle make for a truly unique treat.
Provided by Allrecipes Member
Time 2h20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 481 calories, Carbohydrate 86.9 g, Cholesterol 70.4 mg, Fat 10.9 g, Fiber 5.2 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 425 mg, Sugar 47.4 g
PUMPKIN PATCH TARTS
My son's favorite Thanksgiving recipe!
Provided by the4taals
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tart shells on a baking sheet.
- Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
- Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.
- Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
- Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Nutrition Facts : Calories 879.1 calories, Carbohydrate 119.6 g, Cholesterol 16.7 mg, Fat 41.1 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.3 g, Sodium 612.1 mg, Sugar 35 g
SPICED PUMPKIN TIRAMISU
I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! -Heather Clary, Downingtown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 491 calories, Fat 28g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 88mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
PUMPKIN CHOCOLATE TRUFFLES
These yummy little truffles are rich and addictive. I sprinkle them with powdered sugar but the choices are endless. You can roll them in chopped pumpkin seeds, nuts, coconut, cocoa powder, or dip them in melted chocolate. Store in an airtight container in the refrigerator.
Provided by Yoly
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.
- Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 8.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 22.3 mg, Sugar 5.2 g
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