Tag Archives: pumpkin ice cream

Chocolate Chip Pecan Cookie Pie with Pumpkin Ice Cream

Chocolate Chip Caramel Pecan Cookie Pie with Pumpkin Ice Cream

From the minute I saw this weeks chopped challenge mystery basket I knew a dessert was about to be made!

Chopped Challenge Ingredients Week Five

Hershey’s chocolate morsels, caramel, pecans and pumpkin, all ingredients that scream fall dessert!

Not wanting to make a traditional pie or try to combine all of the ingredients into one dish I decided to make a cookie pie using the Hershey’s chocolate morsels as the chocolate chips and adding caramelized pecans to the dish.  I then decided to turn the pumpkin into a delicious ice cream to top the warm cookie pie.

The final result of “Chopped Challenge Thursday” Week Five: Chocolate Chip Caramelized Pecan Cookie Pie with Homemade Pumpkin Ice Cream.

butter, eggs, sugar, cinnamon, brown sugar, caramels, chocolate chips, pecans, pumpkin, milk, cream, ginger, nutmeg, ingredients, ice cream, cookie pie

Ingredients (cookie pie)

  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (separated) (3/4 cup melted)
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tbsp vanilla (separated)
  • 1 egg
  • 1 egg yolk
  • 1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
  • 1 bag (14 oz) caramels
  • 1/2 cup milk
  • 2 cups crushed pecans

Ingredients (pumpkin ice cream)

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp vanilla
  • 1 (15 oz) can pumpkin
  • 1/2 tsp ginger
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 pint whipping cream
  • 4 eggs (whisked)
  • 3/4 gallon whole milk
  • 7-8 pounds ice
  • 2 cups ice cream salt

Start by preparing the ice cream. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.

How to make Pumpkin Ice Cream

Next, add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.

Pumpkin Ice Cream Recipe

Then add two cups of the whole milk to a small saucepan over low heat.  When warm add in the whisked eggs. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.

Warming eggs in milk

Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.

Pumpkin Ice Cream

Mix together well then place the canister inside the ice cream maker.  Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.

While the ice cream is freezing begin making the cookie pie.  Still remember to fill the outside of the ice cream maker with ice and salt when needed. If the ice level is too low the freezing process will stop and runny ice cream will result…. and I know that no one wants that!

For the cookie pie, begin by making the caramelized pecans. Unwrap each caramel and place into a medium pan over low to medium heat.  Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.

Making Caramel Sauce

Stir consistently until the caramels are fully melted.  Then add in the pecans.

Caramelizing Pecans

Remove from heat and mix until the pecans are well coated. Set to the side while you prepare the cookie dough.

Start by combining the flour, baking soda and salt in a small bowl.  Next cream together the butter and sugars.  Add in 1 tbsp vanilla, the whole egg and egg yolk.  Mix well, then add in the flour mixture.

Cookie Dough

Next, mix in the chocolate chips or mini Hershey’s kisses.

Hershey Kiss Cookie Dough

Finally, add 1 cup of the caramelized pecans to the mixture.

Chocolate Chip Caramel Pecan Cookie Dough

Mix well then place into a greased pie plate.

Hershey Kiss Carmel Pecan Cookie Pie

Place in a 350° oven for 25-30 minutes or until crisp and brown around the edges.

Before the pie is finished cooking the ice cream machine should shut off and that means… the ice cream is ready!

Pumpkin Ice Cream

While waiting for the pie to come out of the oven, maybe I should go ahead and scoop out some ice cream.

Pumpkin Ice Cream

Maybe a couple bowls of it…

Pumpkin Ice Cream

And maybe I should take a bite…

Pumpkin Ice Cream

Ding!  Caught by the timer!  The pie is ready!

Chocolate Chip Caramelized Pecan Cookie Pie

Top with the pumpkin ice cream and get ready to gobble down!  The cold ice cream on the warm pie melts quickly!

Hershey Kiss Caramel Pecan Cookie Pie with Pumpkin Ice cream

See, I wasn’t kidding!

Chocolate Pecan Cookie Pie with Pumpkin Ice Cream

This is one decadent, creamy, delicious dessert!

If you like a more crisp cookie pie, I would recommend separating the dough into two pie plates to make a thinner, crisper cookie, rather than a thick chewy cookie (like what I have… and love!)

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The pumpkin ice cream is gluten-free. Simply replace the flour in the cookie pie with a gluten-free flour alternative to make this recipe gluten-free.

Pumpkin Ice Cream

Total Time: 1 hour

Pumpkin Ice Cream

Ingredients

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp vanilla
  • 1 (15 oz) can pumpkin
  • 1/2 tsp ginger
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 pint whipping cream
  • 4 eggs (whisked)
  • 3/4 gallon whole milk
  • 7-8 pounds ice
  • 2 cups ice cream salt

Instructions

  1. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.
  2. Add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.
  3. Add two cups of the whole milk to a small saucepan over low heat.
  4. When warm add in the whisked eggs.
  5. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.
  6. Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.
  7. Mix together well then place the canister inside the ice cream maker.
  8. Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.
  9. Continue to fill the outside of the ice cream maker with ice and salt throughout the freezing process.
http://whitneybond.com/2012/09/27/chopped-challenge-thursday-caramel-pumpkin-pecans-and-hersheys-chocolate-morsels/

Chocolate Chip Pecan Cookie Pie

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 1 cookie pie

Chocolate Chip Pecan Cookie Pie

Ingredients

  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (separated) (3/4 cup melted)
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tbsp vanilla (separated)
  • 1 egg
  • 1 egg yolk
  • 1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
  • 1 bag (14 oz) caramels
  • 1/2 cup milk
  • 2 cups crushed pecans

Instructions

  1. Prepare the caramelized pecans by unwrapping each caramel and placing them in a medium pan over low to medium heat.
  2. Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.
  3. Stir consistently until the caramels are fully melted, then add the pecans.
  4. Remove from heat and mix until the pecans are well coated.
  5. Set to the side while you prepare the cookie dough.
  6. Combine the flour, baking soda and salt in a small bowl.
  7. Cream together the butter and sugars.
  8. Add in 1 tbsp vanilla, the whole egg and egg yolk.
  9. Mix well, then add in the flour mixture.
  10. Add the mini Hershey’s kisses.
  11. Add 1 cup of the caramelized pecans to the mixture.
  12. Mix well then place into a greased pie plate.
  13. Place in a 350° oven for 25-30 minutes or until crisp and brown around the edges.
http://whitneybond.com/2012/09/27/chopped-challenge-thursday-caramel-pumpkin-pecans-and-hersheys-chocolate-morsels/