Pumpkin Ice Cream Pie with Caramel Sauce
Pumpkin Ice Cream Pie with Caramel Sauce recipe
Yield
4 servingsPrep
45 minCook
15 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
gingersnap cookies
crushed |
*
|
| ¼ | cup |
butter
or margarine, melted |
|
| Filling | |||
| ½ | teaspoon |
cinnamon
|
|
| 1 | pint |
vanilla ice cream
soft |
*
|
| ¾ | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
|
|
| 1 | cup |
canned pumpkin purée
|
|
| 1 | cup |
whipped cream
|
|
| 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
or margarine, melted |
|
| Filling | |||
| 2.5 | ml |
cinnamon
|
|
| 473 | ml |
vanilla ice cream
soft |
*
|
| 177 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 237 | ml |
whipped cream
|
|
| Sauce | |||
| 237 | ml |
caramel ice cream topping
|
* |
| 118 | ml |
pecans
chopped |
|
Directions
In small bowl, combine crushed gingersnaps and margarine; blend well.
Press firmly in bottom and up sides of 9 inch pie plate.
Refrigerate 10 to 15 minutes.
Meanwhile, in large bwol, stir ½ teaspoons cinnamon into ice cream.
Spoon into crust.
Freeze. In medium bowl, combine brown sugar, ginger, 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 temperature 15 to 20 minutes before serving.
In small saucepan, combine caramel topping and nuts. cook over medium heat until heated well, stirring constantly.
Serve warm over pie.
