Frozen Ice Cream Pumpkin Pie
|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|
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.