Pumpkin Ice Cream Pie with Caramel Pecan Sauce
Yield
12 servingsPrep
20 minCook
20 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Crust | |||
1 ½ | cups |
gingersnap cookies
crushed |
* |
¼ | cup |
butter
melted |
|
Filling | |||
½ | teaspoon |
cinnamon
|
|
1 | pint |
vanilla ice cream
2 cups, softened |
* |
¾ | cup |
brown sugar
|
* |
½ | teaspoon |
ginger
|
|
½ | teaspoon |
cinnamon
|
|
¼ | teaspoon |
cloves
|
|
1 | cup |
canned pumpkin purée
|
|
1 | cup |
heavy whipping cream
whipped |
|
Sauce | |||
1 | cup |
caramel ice cream topping
|
* |
½ | cup |
pecans
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Crust | |||
355 | ml |
gingersnap cookies
crushed |
* |
59 | ml |
butter
melted |
|
Filling | |||
2.5 | ml |
cinnamon
|
|
473 | ml |
vanilla ice cream
2 cups, softened |
* |
177 | ml |
brown sugar
|
* |
2.5 | ml |
ginger
|
|
2.5 | ml |
cinnamon
|
|
1.3 | ml |
cloves
|
|
237 | ml |
canned pumpkin purée
|
|
237 | ml |
heavy whipping cream
whipped |
|
Sauce | |||
237 | ml |
caramel ice cream topping
|
* |
118 | ml |
pecans
chopped |
Directions
In small bowl, combine crust ingredients; blend well.
Press firmly in bottom and up sides of 9 in. pie pan.
Refridge 10 to 15 mins.
Meanwhile in a large bowl, stir ½ teaspoon cinnamon into ice cream.
Spoon into crust. Freeze
In a medium bowl, combine brown sugar, ginger, ½ teaspoon cinnamon, cloves and pumpkin; blend well.
Fold in whipped cream.
Spoon over ice cream in crust. Freeze 3 hours until firm.
Let stand at room temp for 15 minutes before serving.
In a small saucepan, combine caramel topping and pecans.
Cook over medium heat until thoroughly heated, stirring constantly.
Serve warm over pie.