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Elizabeth's Pumpkin Pie

By: Elizabeth Montgomery

"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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Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 quart vanilla ice cream, softened
1 (9 inch) pastry shell, baked
1 cup canned or cooked pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 dash ground nutmeg
1 cup 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.

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