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Frozen Ice Cream Pumpkin Pie

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Ingredients
  Canned pumpkin 1 1⁄2 Cup (24 tbs)
  Firmly packed light-brown sugar 1⁄2 Cup (8 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Grated orange rind 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Lemon extract 1⁄4 Teaspoon
  Butter pecan ice cream/Vanilla ice cream 1 Quart, softened
  Gingersnap crust/Graham-cracker crust 9 Inch
  Finely chopped pecans/Finely chopped walnuts 1⁄3 Cup (5.33 tbs)
  Granulated sugar 1 Tablespoon
Directions

In saucepan, combine first 5 ingredients.
Heat gently, stirring until sugar is dissolved.
Add lemon extract and set aside to cool.
Then fold carefully into siftened ice cream until marbleized.
Turn into pastry-lined pan.
Mix nuts and granulated sugar and sprinkle on pie.
Freeze all day or overnight.
Let stand at room temperature a few minutes before cutting and serving.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
5 Minutes

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