Pie - Pumpkin Ice Cream Pie

By PamCallan

Ingredients

• 1 quart vanilla ice cream, softened
• 1 (9-inch) pie shell, baked and cooled
• 1 cup canned pumpkin puree
• Three-four ths cup granulated sugar
• One -half teaspoon salt
• Three-four ths teaspoon pumpkin pie spice (available in most supermarkets)
• 1 cup heavy cream, whipped until stiff
• One -half cup light brown sugar
• One-four th cup dark corn syrup
• One-four th cup hot water
• One -half teaspoon vanilla extract

Details

Servings 6
Adapted from emerils.com

Preparation

Step 1

Instructions

Spread the ice cream in the pie shell. Place in the freezer until thoroughly hardened.

Blend together the pumpkin, sugar, salt and spice in a bowl. Fold in the whipped cream. Spoon the mixture evenly over the frozen ice cream. Return to the freezer until ready to serve.

To make the syrup, combine the brown sugar, corn syrup and water in a small saucepan and bring to a boil. Continue to boil until it starts to thicken, but don't let it get too thick. Let cool, then add the vanilla. When ready to serve, drizzle the syrup over the top of the pie, then cut into wedges.

Yield: 6 to 8 servings