Frozen Pumpkin Pie

Photo: flickr user turtlemom4bacon

About

Top with whipped cream, if desired.

Tags:

Yield:

6.0 to 8 servings

Added:

December 10, 2010

Creator:

Related Cooking Videos

ROUXBE COOKING SCHOOL & COOKING CLASSES

Add comment

Print This Recipe

Print This Recipe

Ingredients

1 cup canned pumpkin

1 quart vanilla ice cream

1/2 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 (9 inch) graham cracker crust

1 1/2 cups brown sugar

2/3 cup dark corn syrup

1/2 cup water

2/3 cup evaporated milk

2 tablespoons sherry

1/2 cup chopped nuts

Preparation

1

Mix first 7 ingredients. Pour into pie shell. Freeze until ready to serve.

2

To make sauce, mix sugar, Karo and water. Bring to a boil and stir constantly for 5 minutes. Remove from heat and cool 5 minutes. Stir in evaporated milk, sherry and nuts. Pour sauce over pie and serve. Sauce may be served hot or cold.

Tools

Related Recipes