Pumpkin Ice Cream Pie
|Vanilla ice cream||1 1⁄2 Pint|
|Canned pumpkin||1 Cup (16 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs), firmly packed|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Candied orange peel/Mixed candied fruit||1⁄3 Cup (5.33 tbs), finely chopped|
|Rum/1/4 cup orange juice||3 Tablespoon|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Pecan halves||2 Tablespoon (For Garnishing)|
Put a 9-inch pie pan into the freezer when you remove the ice cream; allow ice cream to stand at room temperature a few minutes, until slightly softened.
Then spread ice cream evenly over the bottom and sides of pie pan; set back in freezer if it gets too soft.
Keep in freezer while you prepare the filling.
For the filling, combine pumpkin, sugar, ginger, and cinnamon in a saucepan.
Stir over medium heat until mixture is just below the simmering point.
Stir in candied fruit and rum (or orange juice); refrigerate until well chilled.
Whip cream and fold into chilled pumpkin mixture.
Pour into ice-cream-lined pie pan and freeze.