Pumpkin Ice Cream Pie with Caramel Pecan Sauce
havent tried yet
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.
