PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
Instead of making ordinary gingerbread, I like to rely on this dressed-up version. The pumpkin gingerbread features a nutty crust and delicious caramel sauce.-Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in chopped pecans. , Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , For sauce, melt butter in a small saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Top with pecan halves if desired.
Nutrition Facts : Calories 681 calories, Fat 37g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 512mg sodium, Carbohydrate 85g carbohydrate (57g sugars, Fiber 2g fiber), Protein 7g protein.
SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE
Categories Bourbon Cheese Nut Bake Thanksgiving Cream Cheese Pecan Spice Pumpkin Fall Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
- For filling:
- Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
- Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
- For sauce:
- Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
- Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.
PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
Make and share this Pumpkin Gingerbread with Caramel Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350F.
- Mix together flour and sugar.
- Use a pastry blender to mix in butter until mixture resembles fine crumbs.
- In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
- Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
- Mix in buttermilk, molasses, pumpkin and egg.
- Pour batter on top of crust in the baking pan.
- Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
- To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
- Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
- Gradually add whipping cream and return to a boil.
- Remove from heat.
- To serve, spoon warm sauce over warm gingerbread.
- If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.
LAYERED PUMPKIN-GINGERSNAP DESSERT
Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes vanilla pudding, pumpkin and COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
- Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
- Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.7937 g, Sugar 0 g, Protein 2 g
CREAMY PUMPKIN PASTA SAUCE
Creamy Pumpkin Pasta Sauce. Made with pumpkin, cream cheese, and sage, this easy recipe tastes similar to Alfredo but is healthy and ready in 20 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
- Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
- Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.
Nutrition Facts : ServingSize 1 (of 3), Calories 483 kcal, Carbohydrate 68 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 11 g
PUMPKIN GINGERBREAD W. CARAMEL SAUCE
This recipe is from a 1998 Fall Favorites Pamphlet. It's the best gingerbread I've ever had. Note: Reduce oven temperature b 25 F (10 C) if using a glass pan. Have added the amount of flour, was left out of original post.
Provided by puh-leas-no-coconut
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.
- 2. In a separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if desired.
- 3. Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 F (189 C) oven for 40 - 50 minutes or until toothpick inserted in center comes out clean. Serve warm with caramel sauce.
PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE
This Pumpkin Pecan Cheesecake has all of your favorite pumpkin pie flavors in an ultra-rich cheesecake. The gooey caramel topping and crunchy pecans add texture and a decadent flair to the dessert. The rich, creamy cheesecake gets baked on a crisp vanilla cookie crust enriched with warm pumpkin pie spices.
Provided by Pat Nyswonger
Categories Desserts
Time 1h36m
Number Of Ingredients 15
Steps:
- Adjust the oven rack to lower-middle position and heat the oven to 350°F.
- Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-1/2 inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan. Spray the paper and the pan bottom with oil spray.
- Place the cookies in a food processor and pulse until they break into fine crumbs. Add the butter over the top and pulse to combine.
- Tip the mixture into the prepared pan and press against the bottom of the pan. Transfer to the oven and bake for 10 minutes, then remove and cool on a wire rack.
- Reduce the oven temperature to 325°F.
- Bring a pot of water to a simmer. You will use this for a water bath.
- Add the cream cheese to a mixing bowl and beat on medium speed for 1 minute to break up the cream cheese. (You can use a stand mixer or a handheld mixer).
- Stop the motor and scrape down the sides. Add the sugar to the cream cheese and mix on low speed until blended together about 1 minute. Stop the mixer and scrape the bowl, then add the vanilla. Beat on medium speed until creamy, about 3 minutes. Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.
- Stop the mixer and add the pumpkin puree then stir in the cream and the spices. Beat on medium speed for 1 minute until well incorporated.
- Break the eggs into a dish and whisk to break them up, being careful to not create bubbles.
- With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture. Mix until the eggs are well incorporated. Scrape down the sides and bottom of the bowl. Continue adding, mixing and scraping the bowl with the remaining eggs. Mix the eggs just until they are well blended. Keep the mixer speed on low to prevent incorporating air into the batter.
- In order to make the springform pan leak-proof, set the pan into an oven-proof bag. You can use either a large turkey bag or a crockpot liner. Roll the excess of the bag up so it comes to the edge of the springform pan and tie it with a twisty to secure it.
- Pour the cheesecake batter into the crust, smoothing out the top. Set the springform pan into a larger pan such as a roasting pan and transfer to the middle rack of the oven.
- Carefully, pour the hot water into the larger pan so the water reaches halfway up the side of the springform pan.
- Bake the cheesecake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly. If you have an instant-read thermometer it should read 145-150°F.
- Remove the pan from the oven and let the cheesecake cool in the pan of hot water. When the water has cooled transfer the springform pan to a wire rack to finish cooling, then drape with plastic wrap and place in the refrigerator for at least 6 hours. Overnight is best.
- Transfer the cheesecake to the work surface, unsnap the hinge on the side of the pan and lift off the rim of the pan. Gently peel away the parchment paper around the side of the cake.
- To transfer the cake to a cake plate or pedestal, use a large cake lifter or a long, thin knife to slide between the metal pan bottom and the cake, working it loose as you turn the cake. A turntable is very useful here. Use the cake lifter or a wide spatula to lift the cake onto the serving plate.
- When ready to serve, spread 1 cup of salted caramel sauce over the top of the cake and sprinkle with the toasted chopped pecans and whole pecans.
- Slice the cake with a thin knife dipped into hot water.
Nutrition Facts : Calories 504 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 292 milligrams sodium, Sugar 48 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
LAYERED PUMPKIN GINGERBREAD WITH HOT CARAMEL SAUCE
Steps:
- 1. Preheat the oven to 350F. 2. In a large mixing bowl, combine the flour and sugar. Cut in the butter so the mixture resembles fine crumbs. Add the pecans and blend. Press 1 1/4 c of the mixture firmly into an ungreased 9x9 inch pan; set aside. 3. To the remaining crumbs, add the rest of the ingredients and mix well; pour evenly over the cookie base. Bake 40 minutes, or until the crust is firm and a tester comes out clean. 4. Meanwhile make the sauce: In a saucepan, melt the butter over medium-low heat. Add the brown sugar and corn syrup. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for about 5 minutes. Add the half-and-half, return to a boil, and remove from the heat. Stir in the vanilla. Serve the warm gingerbread, but into squares with the hot caramel sauce over the top.
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