Pumpkin Ice Cream Pie

Name: Pumpkin Ice Cream Pie
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 4 Tbsps tightly packed brown sugar; 8 servings Caramel sundae sauce for garnish; 0 teaspoons cinnamon; 355 milliliters graham cracker crumbs (from 1 sleeve); 5 Tbsps granulated sugar; 158 milliliters pumpkin, not pie filling; 1 teaspoon pumpkin pie spice; 1 pinch Pinch of salt; 7 Tbsps unsalted butter, melted; 946 milliliters good quality vanilla ice cream; 710 milliliters sweetened whipped cream or whipped topping

This recipe serves 8. One serving contains 501 calories, 5g of protein, and 22g of fat. Head to the store and pick up granulated sugar, vanillan ice cream, cinnamon, and Summer will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes.

Instructions

Preheat oven to 350 degrees F.In a food processor, process graham crackers to make 1 1/2 cups.

Ingredients you will need

Graham Crackers

Equipment you will use

Food Processor

Oven

Add sugar, salt and melted butter and pulse until mixed. Press into bottom and up sides of a 9 inch glass pie dish. Set on a cookie sheet and bake for 7 minutes.

Ingredients you will need

Butter

Sugar

Salt

Equipment you will use

Baking Sheet

Oven

Pie Form

Let cool completely.To make the filling, allow the ice cream to soften at room temperature. While it’s softening, combine the pumpkin, brown sugar and spices in a small saucepan.

Ingredients you will need

Brown Sugar

Ice Cream

Pumpkin

Spices

Equipment you will use

Sauce Pan

Heat over medium just until mixture gets very hot (the point is to dissolve the brown sugar somewhat).

Ingredients you will need

Brown Sugar

Let cool to room temperature.In a large bowl, stir together the softened ice cream and the pumpkin mixture.

Ingredients you will need

Ice Cream

Pumpkin

Equipment you will use

Bowl

Transfer to the cooled graham crust and put in the freezer for 3 hours or until solid.

Ingredients you will need

Crust

Spread sweetened whipped cream over top and return to freezer for another hour or long enough to freeze the whipped cream.Before serving, allow pie to sit at room temperature for about 10 to 15 minutes to soften. I like to set it on a dishtowel soaked with hot water to help loosen the crust from the pie dish. While pie sits, drizzle with caramel sauce.

Ingredients you will need

Whipped Cream

Caramel Sauce

Crust

Water

Equipment you will use

Pie Form

Equipment

Ingredients

Servings:

4Tbsps

tightly packed brown sugar 8servings

Caramel sundae sauce for garnish 0teaspoons

cinnamon 355milliliters

graham cracker crumbs (from 1 sleeve)5Tbsps

granulated sugar 158milliliters

pumpkin, not pie filling 1teaspoon

pumpkin pie spice 1pinch

Pinch of salt 7Tbsps

unsalted butter, melted 946milliliters

good quality vanilla ice cream 710milliliters

sweetened whipped cream or whipped topping

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well 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. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.