Caramel Pumpkin Pie With Mincemeat Ice Cream Food

CARAMEL-PUMPKIN PIE WITH MINCEMEAT ICE CREAM

Steps:

• For crust:
• Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour.
• Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour.
• Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F.
• Meanwhile, for filling:
• Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve.
• Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture.
• Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day ahead. Keep chilled.) Serve with Mincemeat Ice Cream.

ICE CREAM PIE WITH EASY CARAMEL SAUCE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

MINCEMEAT-PUMPKIN PIE

Steps:

• Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well.
• Add the eggs and heavy cream.
• Beat until smooth using a rotary or electric mixer.
• Stir in the mincemeat and pour into the unbaked pie shell.
• Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set.
• Cool slightly on a wire rack and serve warm.

EASY PUMPKIN PIE ICE CREAM

Steps:

• In a small saucepan, briefly heat together the pumpkin, brown sugar and spices until sugar is dissolved; set aside to cool.
• Combine pumpkin mixture thoroughly with softened vanilla ice cream; spoon into a small loaf pan, cover and freeze until solid.

MINCEMEAT AND PUMPKIN LAYER PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Beat together egg, pumpkin, sugar, spices, and salt with rotary beater.
• Spread mincemeat into the bottom of the pastry shell. Pour pumpkin mixture over mincemeat.
• Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold.

PUMPKIN PIE ICE CREAM PIE (VERY EASY)

Steps:

• 1. As quick as 1,2,3 steps! Mix all ingredients by hand until incorporated.
• 2. Pour into prepared graham cracker pie crust.
• 3. Place in freezer to harden overnight. Done! Feel free to top with whipped cream, caramel ice cream topping, crushed Heath bars, whatever you enjoy. Guests always think that it's much more complicated than it is... it will be our little secret!

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 PIE ICE CREAM WITH SALTED CARAMEL SAUCE

Steps:

• In a large heavy saucepan, whisk egg yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. 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 half-and-half, pumpkin, pie spice, vanilla and salt. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. , For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract. Serve with ice cream. Refrigerate leftover sauce; keep leftover ice cream frozen.