Pumpkin Caramel Ice Cream Pie

Name: Pumpkin Caramel Ice Cream Pie
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 237 milliliters pumpkin purée, homemade or canned; 296 milliliters graham cracker crumbs; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 355 milliliters sugar; 794 grams cartons each) vanilla ice cream; 177 milliliters whipping cream

One serving contains 364 calories, 4g of protein, and 18g of fat. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. A mixture of butter, pumpkin purée, graham cracker crumbs, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Summer.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Mix 1 1/2 cups sugar and 1 cup water in a medium saucepan. Cook without stirring over high heat until sugar turns medium brown, 15 to 20 minutes, swirling pan at end to help brown evenly.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Frying Pan

Remove from heat and carefully whisk in cream (it will splatter).

Ingredients you will need

Cream

Equipment you will use

Whisk

Pour into a heat-proof bowl; set aside.

Equipment you will use

Bowl

Meanwhile, grease a 10-in. metal pie pan. In a medium bowl, mix crumbs, remaining 2 tbsp. sugar, and the butter with a fork until combined. Press over bottom and up sides of pie pan.

Ingredients you will need

Butter

Sugar

Equipment you will use

Pie Form

Bowl

Bake until golden brown, about 5 minutes.

Equipment you will use

Oven

Pour half of caramel into pie pan, tilting pan so it spreads evenly over crust. Put in freezer to chill 20 minutes. Set aside remaining caramel to use when serving.

Ingredients you will need

Caramel

Crust

Equipment you will use

Pie Form

Frying Pan

Soften ice cream at room temperature 10 minutes. Empty 1 carton into bowl of a stand mixer. Beat until smooth (like soft-serve), about 20 seconds. Quickly spread over caramel layer. Return to freezer, making sure it sits level.

Ingredients you will need

Ice Cream

Caramel

Spread

Equipment you will use

Stand Mixer

Bowl

Beat second carton of ice cream the same way.

Ingredients you will need

Ice Cream

Add pumpkin pure and spices; blend just until combined. Spoon pumpkin ice cream over vanilla ice cream. Freeze until firm, 4 to 6 hours.

Ingredients you will need

Ice Cream

Pumpkin

Spices

Let soften in refrigerator about 15 minutes. Use a warm knife to cut slices. Rewarm caramel to drizzle over top and sprinkle with pumpkin seeds if using.

Ingredients you will need

Pumpkin Seeds

Caramel

Equipment you will use

Knife

Make ahead: Up to 1 week, covered in freezer.

Equipment

Ingredients

Servings:

59milliliters

butter, melted 237milliliters

pumpkin purée, homemade or canned 296milliliters

graham cracker crumbs 0teaspoons

ground allspice 1teaspoon

ground cinnamon 0teaspoons

ground nutmeg 355milliliters

sugar 794grams

cartons each) vanilla ice cream 177milliliters

whipping cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.