Elizabeth's Pumpkin Pie Recipe

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

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Elizabeth's Pumpkin Pie Recipe

Prep: 10 min. + freezing Cook: 10 min. + cooling

Yield: 6-8 Servings

10 10 20

Ingredients

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

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 519 calories, 25 g fat (14 g saturated fat), 75 mg cholesterol, 334 mg sodium, 72 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Elizabeth's Pumpkin Pie in Country Woman Christmas Annual 1998, p43