Pumpkin Icecream Pie

By kawaibaby

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

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.