Pumpkin-ice Cream Pie Recipe

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Pumpkin-Ice Cream Pie

Sharon Colyer

By
@Cmom02

It's nice to sometimes have a change from the regular pumpkin pie or have one of each. If you have the freezer space--definitely try this recipe. Recipe is from Christmas with Southern Living Cookbook 1997.

Freezing time, is not included in prep time.


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Rating:

Comments:

Serves:

8

Prep:

50 Min

Method:

Stove Top

Ingredients

freezing time, is not included in prep time.
1 pt
vanilla ice cream, softened
1
baked 9 inch pastry shell (pie crust)
1 can(s)
(16 oz) pumpkin puree
1 1/2 c
sugar
1 tsp
ground ginger
1 tsp
ground cinnamon
1 tsp
vanilla extract
1 dash(es)
salt
1 1/2 c
whipping cream, divided
caramelized almonds

CARAMELIZED ALMONDS

1/4 c
sugar
1 c
slivered almonds

Directions Step-By-Step

1
Spread softened ice cream in bottom of pastry shell; freeze, until firm.
2
Combine pumpkin and next 5 ingredients; stir well. Beat 1 cup whipping cream, until soft peaks form; fold into pumpkin mixture. Spread pumpkin mixture over ice cream layer; cover & freeze, until firm.
3
Beat remaining 1/2 cup whipping cream, until soft peaks form; spoon or pipe around edge of pie. Sprinkle with Caramelized Almonds (recipe below). Serve immediately. Makes one 9 inch pie; about 8 servings.
4
CARAMELIZED ALMONDS

Combine the sugar and almonds, in a large skillet; cook, over low heat, stirring constantly, until sugar melts and almonds are lightly browned. Spread almond mixture in a thin layer on a buttered baking sheet; cool. Break into small pieces. Makes 1 cup.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: Southern