ELIZABETH'S PUMPKIN PIE

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Elizabeth's Pumpkin Pie image

In my ice cream-loving husband's opinion, traditional pumpkin pie can't compare with this melt-in-your-mouth version.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 14

1 quart vanilla ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Dash ground nutmeg
1 cup heavy whipping cream, whipped
SYRUP:
1/2 cup packed brown sugar
1/4 cup water
1/4 cup dark corn syrup
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract

Steps:

  • Spread ice cream into pastry shell. Cover and freeze until firm. In a bowl, combine pumpkin, sugar, cinnamon, salt and nutmeg; fold in whipped cream. Pour evenly over ice cream; cover and freeze until firm. , For syrup, combine brown sugar, water and corn syrup in saucepan; bring to a boil. Boil for 4-5 minutes, stirring often. Cool; stir in extracts. Drizzle over pie.

Nutrition Facts :

*** Explore more Elizabeth's Pumpkin Pie Recipes »

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