BAKED ALASKA PUMPKIN PIE

Baked Alaska Pumpkin Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 11

- pastry for 9 inch one crust pie
3 - egg yolks, slightly beaten
1 can(s) 16 ounces pumpkin
3/4 cup(s) sugar
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground cloves
1 can(s) 13 ounces evaporated milk
1 pint(s) vanilla, toffee chip, or butter pecan ice cream
- brown sugar meringue (below)

Steps:

Heat oven to 425. Prepare pastry. Mix remaining ingredients except ice cream and meringue. Pour into pastry lined pie plate. Bake 15 minutes. Reduce oven temperature to 350; bake pie until knife inserted in center comes out clean, about 45 minutes longer. Refrigerate baked pie at least 1 hour. Soften ice cream slightly; press into waxed paper lined pie plate, 8x1 1/2 inches. Freeze until solid.
Just before serving, heat oven to 500. Prepare Brown Sugar Meringue by beating 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Beat in 6 tablespoons brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under-beat beat in 1/2 teaspoon vanilla.
Unmold ice cream and invert on pie; remove waxed paper. Spoon meringue onto pie, covering ice cream completely and sealing meringue to edge of crust. Bake until golden brown, 2-3 minutes. Serve immediately.