Pumpkin Baked Alaska Recipe
Pumpkin Baked Alaska Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
For years, I was a flop at making pumpkin pies. So I pulled out this recipe, which I got at a cooking class. It's been a success ever since. —Linda Sanner, Portage, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + freezing Bake: 5 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + freezing Bake: 5 min.

Ingredients

  • 1 quart vanilla ice cream, softened
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1-1/4 cups sugar, divided
  • 3 tablespoons plus 5 teaspoon water, divided
  • 1/2 teaspoon vanilla extract
  • 2/3 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon rum extract
  • 2 tablespoon sliced almonds, toasted

Directions

In a large bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set.
Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar; set aside.
In a large bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan.
Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Immediate run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely.
Place cake on an ungreased freezer-to-oven-safe platter or foil-lined baking sheet. Unmold ice cream onto cake; remove plastic wrap. Return to freezer.
In a heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes.
Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately. Yield: 12 servings.
Originally published as Pumpkin Baked Alaska in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p135

Nutritional Facts

1 piece: 225 calories, 6g fat (3g saturated fat), 55mg cholesterol, 110mg sodium, 38g carbohydrate (28g sugars, 0 fiber), 5g protein.

  • 1 quart vanilla ice cream, softened
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1-1/4 cups sugar, divided
  • 3 tablespoons plus 5 teaspoon water, divided
  • 1/2 teaspoon vanilla extract
  • 2/3 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon rum extract
  • 2 tablespoon sliced almonds, toasted
  1. In a large bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set.
  2. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar; set aside.
  3. In a large bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan.
  4. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Immediate run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely.
  5. Place cake on an ungreased freezer-to-oven-safe platter or foil-lined baking sheet. Unmold ice cream onto cake; remove plastic wrap. Return to freezer.
  6. In a heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes.
  7. Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
  8. Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately. Yield: 12 servings.
Originally published as Pumpkin Baked Alaska in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p135

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