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Pumpkin Icecream Pie

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • PIE:
  • 1 baked 9" deep dish pie shell
  • 1 qt. vanilla ice cream, slightly softened
  • 1 c. canned 100% pumpkin
  • 3/4 c. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon*
  • 1/2 tsp. ground ginger*
  • 1/2 tsp. nutmeg*
  • (substitute 3/4 tsp. pumpkin pie spice)
  • 1 c. heavy cream, whipped
  • HARD SAUCE:
  • 1/2 c. brown sugar
  • 1/4 c. water
  • 1/4 c. dark Karo syrup
  • 1/2 tsp. vanilla

Details

Servings 8

Preparation

Step 1

PIE:

Spread softened ice cream in pie shell and freeze until firm.

Mix remaining ingredients, except whipped cream, until well blended.

Fold pumpkin mixture and whipped cream together.

Pile pumpkin/whipped cream mixture into frozen pie shell on top of ice cream.

Return to freezer.

HARD SAUCE:
Bring sugar, water, and Karo syrup to a boil.

Simmer until slightly thickened.

Cool slightly and stir in vanilla.

SERVING:
Remove frozen pie from freezer approx. 15 minutes before serving. This will make it easier to cut and serve.

Have Hard Sauce warm and drizzle generously over slices.

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