Pumpkin Sundaes Food

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 PECAN SUNDAES

Steps:

• In a small saucepan, combine the sugar, cornstarch and spices. Stir in pumpkin and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 1 teaspoon vanilla., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form., Scoop ice cream into six dessert dishes. Top each with 1/4 cup pumpkin sauce and 1/3 cup whipped cream. Sprinkle with pecans.

HALLE'S MINI SUNDAES

Steps:

• For the chocolate cups: Add the milk chocolate chips to a heatproof bowl. Add the white chocolate chips to a second heatproof bowl. Divide the coconut oil between the two bowls and microwave separately in 30-second increments, stirring after each, until completely smooth, about 1 minute total. Set aside and let cool for 5 minutes.
• Using a pastry brush, paint the entire inside of three cupcake liners with the melted white chocolate; don't be shy-really slather it on. Transfer to a plate. Do the same with the melted milk chocolate and three more cupcake liners. Place on the plate, next to the white chocolate cups, and transfer to the refrigerator to chill for 10 minutes. Remove the cups and repeat for a second layer. Return the plate to the refrigerator until the chocolate is completely set, at least 30 minutes.
• Remove the cups from the refrigerator and carefully peel the cupcake liners away from the chocolate. Use immediately or return to the fridge until ready to use.
• For the strawberry shortcake sundaes: Scoop 3 tablespoon-size scoops strawberry ice cream into each white chocolate cup. Top each with the shortcake, strawberry sauce, whipped cream and red sprinkles.
• For the toffee coffee sundaes: Scoop 3 tablespoon-size scoops coffee ice cream into each milk chocolate cup. Top each with the toffee bits, pecans, caramel sauce, whipped cream and chocolate sprinkles.

MOIST PUMPKIN SCONES

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

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 SPICE BILLY BUTCHER-SUNDAE

Steps:

• Additional Tools:.
• Ice Cream Maker; Dremel Tool (Not necessary, but great for polishing and perfecting cookies and almonds); Shredded wheat (For broom garnishment); Almond slivers (For leaves); Whipped cream; Hot fudge sauce; Straws; Decorative Urn.
• To Make Pumpkin Spice Ice Cream:.
• Start the night before by mixing the pumpkin and vanilla together and refrigerating overnight. The next morning heat 3 cups of the heavy cream and brown sugar on medium. In another bowl mix remaining cup of heavy cream, yolks, spices and salt.
• Pour one cup hot cream into yolk mixture slowly allowing the eggs to temper. Once thoroughly combined slowly pour yolk mixture into cream mixture and stir constantly. Continue to heat at a simmer for 5 minutes until it begins to thicken. Cover and refrigerate until completely cold.
• Remove pumpkin mixture from fridge and pour into cream mixture with bourbon and whisk thoroughly until creamy and smooth. Pour into ice cream maker and churn until thick. Then place in a freezable container and freeze to set before scooping (3 hours).
• To Make Sugar Cookies:.
• Pre-heat oven to 365 degrees F.
• Cream Butter and sugar in stand mixer. Once fluffy add the vanilla and egg. In separate bowl mix flour and salt, then add to wet mixture. Mix gently until dough ball forms.
• On parchment mold your dough into the desired shapes and bake 8-12 minutes depending on the size of your cookie. (Less for smaller pieces, more for larger ones.).
• Once the cookies have baked and cooled, decorate them, allowing the cookies to dry completely before placing in your sundae.
• To Make Modeling Chocolate:.
• Warm corn syrup separately in the microwave. Melt the white chocolate candy melts (I advise using a double boiler). Once in a liquid state remove from heat and mix in warm corn syrup, mixing just until a soft-serve texture forms. Wrap tightly in a plastic wrap and allow to set for 6-8 hours. When ready to use break off a selected piece and manipulate it in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little bit of powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out to make the white chocolate pumpkins shown in the images.
• To Make Royal Icing:.
• In a stand mixer beat egg whites until frothy and then incorporate sugar until smooth. Separate into two sealable containers. Leave one bowl white (un-tinted), and use orange food coloring to tint the other (about three drops).
• Finally, assemble your ice cream sundae to resemble the recipe photos!