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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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In my ice cream-loving husband's opinion, traditional pumpkin pie can't compare with this melt-in-your-mouth version. Ingredients:
1 quart vanilla ice cream, softened |
1 pastry shell (9 inches), baked |
1 cup canned pumpkin |
3/4 cup sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
dash ground nutmeg |
1 cup heavy whipping cream, whipped |
syrup: |
1/2 cup packed brown sugar |
1/4 cup water |
1/4 cup dark corn syrup |
1/4 teaspoon vanilla extract |
1/8 teaspoon almond extract |
Directions:
1. Spread ice cream into pastry shell. Cover and freeze until firm. In a bowl, combine pumpkin, sugar, cinnamon, salt and nutmeg; fold in whipped cream. Pour evenly over ice cream; cover and freeze until firm.
2. For syrup, combine brown sugar, water and corn syrup in saucepan; bring to a boil. Boil for 4-5 minutes, stirring often. Cool; stir in extracts. Drizzle over pie. Yield: 6-8 servings.
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