Pumpkin Ice Cream Pie Recipe
Ingredients
| Vanilla Ice Cream | 1 1/2 Pint | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Brown sugar | 3/4 Cup (16 tbs), firmly packed | |
| 1/2 teaspoon each ground ginger and cinnamon | ||
| 1/3 cup candied orange peel or mixed candied fruit, finely chopped (optional) | ||
| Orange juice | 3 Tablespoon | |
| Whipping cream | 3/4 Cup (16 tbs) | |
| Pecan halves for garnish | ||
Directions
Put a 9-inch pie pan into the freezer when you remove the ice cream; allow ice cream to stand at room temperature a few minutes, until slightly softened.
Then spread ice cream evenly over the bottom and sides of pie pan; set back in freezer if it gets too soft.
Keep in freezer while you prepare the filling.
For the filling, combine pumpkin, sugar, ginger, and cinnamon in a saucepan.
Stir over medium heat until mixture is just below the simmering point.
Stir in candied fruit and rum (or orange juice); refrigerate until well chilled.
Whip cream and fold into chilled pumpkin mixture.
Pour into ice-cream-lined pie pan and freeze.
Then spread ice cream evenly over the bottom and sides of pie pan; set back in freezer if it gets too soft.
Keep in freezer while you prepare the filling.
For the filling, combine pumpkin, sugar, ginger, and cinnamon in a saucepan.
Stir over medium heat until mixture is just below the simmering point.
Stir in candied fruit and rum (or orange juice); refrigerate until well chilled.
Whip cream and fold into chilled pumpkin mixture.
Pour into ice-cream-lined pie pan and freeze.
Chef
