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Elizabeth's Pumpkin Pie

Elizabeth's Pumpkin Pie
In my ice cream-loving husband's opinion, traditional pumpkin pie can't compare with this melt-in-your-mouth version.
6-8 ServingsPrep: 10 min. + freezing Cook: 10 min. + cooling

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.
© Taste of Home 2013

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Elizabeth's Pumpkin Pie (continued)

Nutrition 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.
© Taste of Home 2013