Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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:34%

Spoonacular Score: 34%

 

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 on the menu? Try pairing with Cream Sherry, Port Wine, 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. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

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
0.5 cup
0.5 cup brown sugar
brown sugar
3.4 oz
3.4 oz heavy cream
heavy cream
4 tsps
4 tsps light rum
light rum
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
0.5 cup brown sugar
0.5 cup
brown sugar
3.4 oz heavy cream
3.4 oz
heavy cream
4 tsps light rum
4 tsps
light rum
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

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: $0.51
Ingredient
½ cups brown sugar
½ cups brown sugar
100 milliliters heavy cream
4 teaspoons light rum
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
$0.35
$0.55
$0.50
$0.50
$1.78
$0.01
$0.34
$0.21
$0.24
$0.30
$5.13

Nutritional Information

Quickview
236 Calories
1g Protein
6g Total Fat
44g Carbs
2% Health Score
Limit These
Calories
236k
12%

Fat
6g
9%

  Saturated Fat
3g
24%

Carbohydrates
44g
15%

  Sugar
41g
46%

Cholesterol
17mg
6%

Sodium
128mg
6%

Alcohol
1g
8%

Get Enough Of These
Protein
1g
2%

Vitamin A
6975IU
140%

Potassium
312mg
9%

Vitamin C
7mg
9%

Vitamin E
1mg
7%

Vitamin B2
0.11mg
7%

Manganese
0.12mg
6%

Copper
0.12mg
6%

Iron
0.96mg
5%

Calcium
43mg
4%

Phosphorus
42mg
4%

Folate
13µg
3%

Magnesium
12mg
3%

Vitamin B1
0.05mg
3%

Vitamin B6
0.06mg
3%

Vitamin B5
0.29mg
3%

Vitamin B3
0.51mg
3%

Zinc
0.3mg
2%

Fiber
0.4g
2%

Selenium
0.95µg
1%

Vitamin D
0.2µg
1%

Vitamin K
1µg
1%

covered percent of daily need

Related Recipes