Welcome to Spaghetti Eis Co.! Today, we are excited to share with you a delicious recipe for pumpkin pie ice cream sauce. This creamy and flavorful sauce is the perfect addition to any scoop of vanilla ice cream, adding a touch of autumnal warmth and sweetness to your dessert. Whether you’re looking for a new way to enjoy pumpkin pie flavors or simply want to elevate your ice cream game, this recipe is sure to impress. So, let’s get started! We’ve made this pumpkin pie ice cream sauce recipe easy to follow 👨🍳.
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Pinch of salt
- Combine the pumpkin puree, brown sugar, heavy cream, unsalted butter, vanilla extract, pumpkin pie spice, and salt in a medium saucepan.
- Place the saucepan over medium heat and stir the mixture constantly until it comes to a simmer.
- Reduce the heat to low and continue to cook the sauce, stirring occasionally, for 5-7 minutes or until it has thickened.
- Remove the saucepan from heat and let the sauce cool for a few minutes before serving it over your favorite ice cream.
How long does pumpkin pie ice cream sauce last in the fridge?
Pumpkin pie ice cream sauce can typically be stored in the fridge for up to one week after cooking. It is important to let the sauce cool completely before transferring it to an airtight container and placing it in the fridge. When reheating the sauce, it is recommended to do so over low heat and stirring frequently to prevent burning. If the sauce develops an off odor or flavor, or if mold appears, it should be discarded immediately.
Low calorie pumpkin pie ice cream sauce recipe substitutions
To make this pumpkin pie ice cream sauce recipe lower in calories, there are a few substitutions that can be made. Firstly, you can replace the heavy cream with a lighter alternative such as almond milk or coconut milk. Secondly, you can use a sugar substitute such as stevia or monk fruit sweetener instead of brown sugar. Thirdly, you can reduce the amount of butter used or replace it with a healthier fat such as coconut oil. Finally, you can reduce the serving size or use the sauce sparingly to further reduce the calorie content. By making these substitutions, you can enjoy a delicious pumpkin pie ice cream sauce with fewer calories.
What to serve with a pumpkin pie ice cream sauce?
Pumpkin pie ice cream sauce is a delicious and seasonal treat that pairs well with a variety of desserts. For a classic combination, serve the sauce over vanilla ice cream or pumpkin pie. For a more creative twist, try drizzling it over warm apple crisp or bread pudding. You can also use it as a topping for pancakes or waffles, or mix it into your morning oatmeal for a festive breakfast. No matter how you choose to enjoy it, pumpkin pie ice cream sauce is sure to add a touch of autumnal flavor to any dish.
Whats the best sauce for a pumpkin pie ice cream sauce?
The best sauce for pumpkin pie ice cream is a warm caramel sauce. The sweetness of the caramel complements the spiciness of the pumpkin pie flavor, creating a perfect balance of flavors. To make the sauce, combine sugar, butter, heavy cream, and a pinch of salt in a saucepan over medium heat. Stir until the sugar dissolves, then let it simmer for a few minutes until it thickens. Drizzle the warm caramel sauce over a scoop of pumpkin pie ice cream and enjoy!
Pumpkin pie ice cream sauce health benefits
Unfortunately, pumpkin pie ice cream sauce is not a particularly healthy food. It is high in sugar, calories, and fat, which can contribute to weight gain and other health problems if consumed in excess. However, there are many healthier dessert options available that can satisfy your sweet tooth without compromising your health. For example, you could try making a fruit salad with fresh berries and a drizzle of honey, or a baked apple with cinnamon and a dollop of Greek yogurt. These options are lower in calories and sugar, and provide a variety of vitamins and nutrients that are beneficial for your health.
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