Pumpkin Icecream 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
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.
Bring sugar, water, and Karo syrup to a boil.
Simmer until slightly thickened.
Cool slightly and stir in vanilla.
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.