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 |
|
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.
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