Authorluvafoodie
DifficultyAdvanced

The perfect Thanksgiving dessert that offers plenty of textures that'll sure to impress your date!

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Yields1 Serving
Prep Time1 hrCook Time45 minsTotal Time1 hr 45 mins
 1 cup of water
 ½ cup of butter
 1 cup of flour
 4 eggs
 1 quart of vanilla ice cream
 1 jar of Trader Joe’s Pumpkin Caramel Sauce
 2 tbsp. chopped pecans
1

1. Preheat oven to 400 degrees.

2

2. Have all ingredients at room temperature.

3

3. Heat water and butter slowly until butter is melted and then bring to full boil.

4

4. Stir in flour all at one time and stir vigorously over low heat for 1 minute or until mixture leaves the sides of the pan and forms a ball.

5

5. Beat in eggs all at one time until mixture is smooth.

6

6. The mixture will look curdled but continue to beat. A wooden spoon works great for this step.

7

7. Drop dough by slightly rounded teaspoonful’s onto ungreased baking sheet.

8

8. Do not use a darkened baking sheet.

9

9. Bake for 25- 30 minutes or until puffed and golden.

10

10. Cool puffs.

11

11. Cut off tops and fill 1 tbsp. of ice cream in each puff.

12

12. Replace tops on puffs.

13

13. Freeze until firm.

14

14. In a parfait glass or martini glass place 3-4 puffs in glass.

15

15. Top ice cream puffs with 1 tbsp. of pumpkin caramel sauce and 1 tbsp. of pecans.

Category

Ingredients

 1 cup of water
 ½ cup of butter
 1 cup of flour
 4 eggs
 1 quart of vanilla ice cream
 1 jar of Trader Joe’s Pumpkin Caramel Sauce
 2 tbsp. chopped pecans

Directions

1

1. Preheat oven to 400 degrees.

2

2. Have all ingredients at room temperature.

3

3. Heat water and butter slowly until butter is melted and then bring to full boil.

4

4. Stir in flour all at one time and stir vigorously over low heat for 1 minute or until mixture leaves the sides of the pan and forms a ball.

5

5. Beat in eggs all at one time until mixture is smooth.

6

6. The mixture will look curdled but continue to beat. A wooden spoon works great for this step.

7

7. Drop dough by slightly rounded teaspoonful’s onto ungreased baking sheet.

8

8. Do not use a darkened baking sheet.

9

9. Bake for 25- 30 minutes or until puffed and golden.

10

10. Cool puffs.

11

11. Cut off tops and fill 1 tbsp. of ice cream in each puff.

12

12. Replace tops on puffs.

13

13. Freeze until firm.

14

14. In a parfait glass or martini glass place 3-4 puffs in glass.

15

15. Top ice cream puffs with 1 tbsp. of pumpkin caramel sauce and 1 tbsp. of pecans.

Ice Cream Puffs with Pumpkin Caramel Sauce

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