Can be made entirely by hand, no appliances needed! Corn syrup helps to keep the brownies soft and chewy — just how we like 'em.
2 cups heavy cream
1 300 mL can sweetened condensed milk
1 540 mL can pumpkin pie filling (NOT pure pumpkin!)
½ cup sour cream
2 cups all purpose flour
1 tsp kosher salt
2 tsp ground ginger
1 cup unsalted butter
2 cups light brown sugar
1 tbsp vanilla extract
1 tbsp corn syrup
¾ cup crystallized ginger, grated, divided
Using a stand mixer or by hand, whip the cream to medium peaks.
In a separate large bowl, combine sweetened condensed milk, pumpkin pie filling and sour cream. Mix thoroughly. Add ⅓ of the whipped cream to the pumpkin mixture, and mix in with whisk. Switch to a spatula, and fold in the rest of the whipped cream ⅓ at a time. Do not overmix, as it will deflate the whipped cream-- a few white streaks are fine.
Pour the mixture into a 9x13” and freeze for 3 hours, mixing once halfway through.
Preheat oven to 325F. Spray a 9x13” baking dish with cooking spray and line with parchment paper. In a medium bowl, whisk together the flour, salt and ground ginger, set aside. In a large pot over medium heat, melt butter. Remove from heat and stir in brown sugar, mix until combined.
Add eggs one at a time and mix in. Add vanilla extract, corn syrup and ½ cup crystallized ginger, reserving the remaining ¼ cup and mix in. Add in flour mixture and mix until just combined-- don’t overmix, a few white streak are fine. Pour batter into prepared pan and smooth evenly. Sprinkle remaining crystallized ginger on top.
Bake for 35-40 minutes, rotating pan once halfway through. Blondies are done when a few fudgy crumbs stick to a skewer inserted in the middle. Allow to cool at room temperature, and store in the fridge-- blondies will slice most cleanly when chilled.
Take ice cream out of freezer 15-20 minutes before eating. Cut blondies into triangles and sprinkle with icing sugar. Top with ice cream and salted caramel sauce.
approx. Per Serving