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Pumpkin Ice Cream Pie with Caramel Pecan Sauce Recipe

Pumpkin Ice Cream Pie with Caramel Pecan Sauce recipe and other ice cream recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pumpkin Ice Cream Pie with Caramel Pecan Sauce recipe  PDF


1 1/2 c Gingersnap cookies crushed
1/4 c Butter or margarine melted
filling 1/2 ts Cinnamon
1 pt Vanilla ice cream softened
3/4 c Brown sugar
1/2 ts Ginger
1/2 ts Cinnamon
1/4 ts Cloves
1 c Pumpkin
1 c Whipping cream whipped
sauce 1 c Caramel ice cream topping
1/2 c Pecans chopped
Recipe by: Sue Klapper In small bowl, combine crust ingredients blend well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate 10 to 15 minutes. Meanwhile, in large bowl stir 1/2 teaspoon cinnamon into
ice cream. Spoon into crust. Freeze. In medium bowl, combine brown sugar, ginger, 1/2 teaspoon cinnamon, cloves and pumpkin blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours or until firm. Let stand at room temperature 15 to 20 minutes before serving. In small saucepan, combine caramel topping and pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie.

Pumpkin Ice Cream Pie with Caramel Pecan Sauce recipe and other ice cream recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
848 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Pumpkin Ice Cream Pie with Caramel Pecan Sauce recipe  PDF   Ice cream recipes RSS   New

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