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Pumpkin Ice Cream Pie with Caramel Pecan Sauce

Pumpkin Ice Cream Pie with Caramel Pecan Sauce

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Submitted by stomovska

havent tried yet

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

60 min

Ingredients

Crust
1 ½ 355
CUPS ML GINGERSNAP COOKIES
crushed *
¼ 59
CUP ML BUTTER
melted
Filling
½ 2.5
TEASPOON ML CINNAMON
1 473
PINT ML VANILLA ICE CREAM
2 cups, softened *
¾ 177
CUP ML BROWN SUGAR *
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML CLOVES
1 237
1 237
CUP ML HEAVY WHIPPING CREAM
whipped
Sauce
1 237
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 107 92% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 32mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 69% Vitamin C 2%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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