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Pumpkin Ice Cream Pie

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Pumpkin

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