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Pumpkin Baked Alaska

 Pumpkin Baked Alaska
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
12 ServingsPrep: 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.

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Pumpkin Baked Alaska (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 225 calories, 6 g fat (3 g saturated fat), 55 mg cholesterol, 110 mg sodium, 38 g carbohydrate, trace fiber, 5 g protein.