Deliciously Warm Fall Pumpkin Hats

The flavor of pumpkin, with a little bit of cinnamon and butter or brown sugar, is amazingly delicious.

 

Here is a simple fall dessert your friends and family will love - Pumpkin Hats. The main ingredients are pumpkin cake and cinnamon walnut ice cream. This dessert is easy and something you could assemble relatively quickly if all the pieces were made in advance. The end result looks like a top hat or a pilgrim's hat.

 

To assemble the dessert you will need jumbo pumpkin muffins (recipe follows), discs of cinnamon walnut ice cream, small marzipan pumpkins (optional), a jar of chocolate sauce, and a jar of caramel sauce.

 

THE ICE CREAM:

  • 2 Quarts Cinnamon or Vanilla

  • 1-1/4 cup chopped walnuts

  • 1-2 Tbsp (heaping) Cinnamon (optional)

If you can find cinnamon ice cream, all you need to do is let it soften for a couple of minutes and then mix in the chopped walnuts either by hand or with a mixer. If you cannot find cinnamon, buy vanilla, soften it, and mix in the cinnamon and the walnuts. Be sure not to let it get too soft or mix for too long. It shouldn't be watery.

Line a 1/2 sheet pan or jelly roll pan with parchment paper and spread the ice cream evenly throughout the pan. Don't make the layer too thick. (You may not want to use all the ice cream.) Cover it with plastic wrap and put it in the freezer to harden completely.

 

JUMBO PUMPKIN MUFFINS:

  • 3 cups all-purpose flour

  • 3-1/2 teaspoons baking powder

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon baking soda

  • 3/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1-1/2 cups granulated sugar

  • 3/4 cup butter, softened

  • 3 large eggs

  • 1-1/2 cups canned pumpkin

  • 1/2 cup evaporated milk

  • 1/4 cup water

  • 1-1/2 teaspoons vanilla extract

Preheat oven to 325° F. Grease and flour 9 Jumbo Muffin Cups. Kitchen Krafts has jumbo muffin pans and jumbo muffin cups. Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Filled prepared muffin cups just under 3/4 of the way full.

Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

 

Assembly:

Invert and cut off the stem from the top of the muffin. Using a round cutter or knife, cut discs of ice cream the same size diameter as the top of the stem (the side you just cut away from the muffin top). You may need to use a spatula to get the disk off the parchment paper or try lifting the parchment paper up and pealing it off the back of the disk.

 

Melt chocolate sauce and drizzle it randomly on the serving plates. Set the muffin top in the middle of the plate. Set the disc of ice cream in the middle of the muffin top, and finish it with the muffin stem.  These will be shaped like top hats, only orange. Add a decorative buckle to the hat to make it look like a pilgrim's hat. Melt the caramel sauce and pour it on top of the stem until the runoff on the sides reaches the plate. Garnish with a few marzipan pumpkins on the top and the sides if you so desire. Serve Immediately!

 

The warmth of the sauce and the cool of the ice cream along with the flavors of pumpkin, cinnamon, and walnuts taste amazing together!

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