Best Pumpkin Squares With Cider Caramel Sauce Recipes

Pumpkin Squares With Cider Caramel Sauce image

Provided by Navy Wife Chef

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 16

1 cup sugar
1 1/2 cups flour
/s tsp baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon or 1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup oil
1 (15 ounce) can pumpkin or 2 cups fresh pumpkin puree
2 large eggs
1/2 cup brown sugar, packed
1 tablespoon cornstarch
2/3 cup apple cider
2 tablespoons heavy cream
1 tablespoon butter
salt
vanilla ice cream

Steps:

1) Heat oven to 325 degrees. Grease 9 x 13 baking pan.
2) Combine sugar, flour, baking powder, baking soda, spice, and salt in a large bowl. Add oil, pumpkin, and eggs. Whisk until evenly blended. Pour batter into prepared pan.
3) Bake for about 30 minutes Remove and cool completely, approximately 1 1/2 hours.
4) Just before serving, make the cider caramel sauce. In a medium saucepan, whisk together brown sugar and cornstarch. Add the cider and mix until dissolved in to the sugar mixture. Cook over medium-high heat, stirring constantly, until large bubbles form (about 3 minutes). Reduce heat to low and allow sauce to simmer until thickens, (about 2 minutes).
5) Remove the sauce from the heat and whisk in cream and butter. Let sauce cool slightly. add a pinch of salt to taste.
6) To serve: Cut out cake in 3" squares. Top with a scoop of ice cream. Drizzle with sauce.

Nutrition Facts : Calories 318.2, Fat 16.5, SaturatedFat 3.2, Cholesterol 41.2, Sodium 278, Carbohydrate 40.8, Fiber 0.8, Sugar 26.1, Protein 3.1

Pumpkin Bread Pudding with Spicy Caramel Apple Sauce image

Provided by Bobby Flay

Yield Makes 8 servings

Number Of Ingredients 13

Unsalted butter, for the pan
8 cups 1/2-inch cubed Pumpkin Bread or other bread
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and seeds scraped
6 large egg yolks
1/2 cup sugar
3 tablespoons pure maple syrup
1 cup canned pumpkin puree, not flavored pie filling
2 tablespoons bourbon
Freshly whipped cream, for serving
Spicy Caramel Apple Sauce
Shelled pumpkin seeds (optional), for garnish

Steps:

1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.
7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.

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