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Pumpkin Dessert With Butterscotch-Rum Sauce

 
One serving costs about $0.43

$0.43 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert
spoonacular Score:32%

Spoonacular Score: 32%

 

Pumpkin Dessert With Butterscotch-Rum Sauce could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 191 calories, 1g of protein, and 6g of fat. For 43 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. 1 person found this recipe to be scrumptious and satisfying. Only a few people really liked this dessert. A mixture of butter, heavy cream, pumpkin, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 25%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Pumpkin Dessert With Butterscotch-Rum Sauce, Butterscotch Pumpkin Overnight Dessert Oats, and Ready for Dessert, by David Lebovitz + Tangerine Butterscotch Sauce.

Dessert works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cup
0.5 cup brown sugar
brown sugar
3.38 oz
3.38 oz heavy cream
heavy cream
4 tsps
4 tsps light rum
light rum
28 oz
28 oz pumpkin
pumpkin
0.5 tsps
0.5 tsps sea salt
sea salt
2 Tbsps
2 Tbsps simple syrup
simple syrup
5.25 oz
5.25 oz sugar
sugar
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cup brown sugar
0.5 cup
brown sugar
3.38 oz heavy cream
3.38 oz
heavy cream
4 tsps light rum
4 tsps
light rum
28 oz pumpkin
28 oz
pumpkin
0.5 tsps sea salt
0.5 tsps
sea salt
2 Tbsps simple syrup
2 Tbsps
simple syrup
5.25 oz sugar
5.25 oz
sugar
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract
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Equipment

wooden spoon
wooden spoon
sauce pan
sauce pan
skewers
skewers
knife
knife
whisk
whisk
bowl
bowl
wooden spoon
wooden spoon
sauce pan
sauce pan
skewers
skewers
knife
knife
whisk
whisk
bowl
bowl


Instructions

  1. For pumpkin dessert
  2. Transfer cubed pumpkins into a large saucepan and pour the sugar all over.
  3. Add two cloves to the saucepan (this step is optional)
  4. Place the saucepan on low heat and close its lid.
  5. At the end of every 5 minutes shake the saucepan to blend pumpkins with melting sugar, if you prefer to use a wooden spoon be very gentle not to smash them.
  6. Cook until the pumpkins are tender then set aside to cool down.
  7. For butterscotch-rum sauce
  8. Put the butter in a heavy bottomed stainless steel saucepan and melt it over medium heat.
  9. Add brown sugar and stir with a spoon until the sugar looks like wet sand.
  10. Combine the sugar beet/cane syrup and stir frequently till the caramelizing brown sugar looks more like a boiling viscous liquid (takes 4-5 minutes)
  11. Add all the cream and lower heat, stir continuously with a whisk until they are well blended.
  12. Increase the heat to medium and cook until the liquid starts boiling while stirring frequently. This will take around 10 minutes. Keep the sauce on the heat for an additional 2 minutes after it starts boiling.
  13. Remove from heat. When the sauce gets warm add rum, vanilla extract and salt, whisk well. Taste the sauce and add more salt or vanilla extract according to your preference.
  14. Fix pumpkin cubes on skewers and serve with a small bowl of butterscotch sauce and a few walnuts on the plate.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.43
Ingredient
½ cups brown sugar
100 milliliters heavy cream
4 teaspoons light rum
28 ounces pumpkin
½ teaspoons sea salt
2 tablespoons simple syrup
5.25 ounces sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Price
$0.35
$0.55
$0.50
$1.78
$0.01
$0.34
$0.21
$0.24
$0.30
$4.28
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Nutritional Information

Quickview
191k Calories
1g Protein
6g Total Fat
34g Carbs
2% Health Score
Limit These
Calories
191k
10%

Fat
6g
9%

  Saturated Fat
3g
24%

Carbohydrates
34g
11%

  Sugar
30g
34%

Cholesterol
19mg
7%

Sodium
126mg
6%

Alcohol
0.81g
4%

Get Enough Of These
Protein
1g
2%

Vitamin A
6974IU
139%

Vitamin C
7mg
9%

Potassium
296mg
8%

Vitamin E
1mg
7%

Vitamin B2
0.11mg
6%

Copper
0.11mg
5%

Manganese
0.11mg
5%

Iron
0.87mg
5%

Phosphorus
42mg
4%

Calcium
33mg
3%

Folate
13µg
3%

Vitamin B1
0.05mg
3%

Magnesium
11mg
3%

Vitamin B5
0.28mg
3%

Vitamin B6
0.06mg
3%

Vitamin B3
0.5mg
3%

Zinc
0.29mg
2%

Fiber
0.4g
2%

Vitamin K
1µg
1%

covered percent of daily need

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