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Pumpkin Ice Cream Pie with Caramel Pecan Sauce

 
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40

havent tried yet

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

60

min

 

Ingredients

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 canne pumpkin purée
1 cup heavy whipping cream
whipped
Sauce
1 cup caramel ice cream topping
*
½ cup 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

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 10792% of calories 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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