Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

August 2018

Ice cream Recipes

Apple Pie Recipes

German Apple Pie

German Apple Pie Recipe
CRUST 1 1/2 c All purpose flour 1/...

read more

RumSauced Pumpkin Ice Cream Pie Recipe

RumSauced Pumpkin Ice Cream Pie 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 RumSauced Pumpkin Ice Cream Pie recipe  PDF


1 1/4 c Graham crackers finely
crush 1/3 c Butter or margarine melted
1/4 c Granulated sugar
1/2 c Brown sugar, packed
1 tb Cornstarch
1/4 c Water
1/4 c Evaporated milk
2 tb Light corn syrup
1 tb Margarine or butter
2 tb Rum
1 c Canned pumpkin
1 ts Pumpkin pie spice
1 pt Vanilla ice cream softened
1 4 oz. container frozen
nondairy Whipped topping thaw Pecans chop For crust, combine crushed crackers, melted margarine, and granulated sugar toss to mi well. Spread evenly into a 9 inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust. Chill about 1 hour or freeze 20 minutes, or till firm. Meanwhile, for rum sauce, mi brown sugar and cornstarch in a small saucepan. Stir in water. Stir in evaporated milk and corn syrup. Cook and stir over medium heat till thickened and bubbly (mi ture may appear curdled). Cook and stir 2 minutes more. Remove from heat stir in the 1 tablespoon margarine or butter and the rum. Set aside to cool. Stir together pumpkin and pumpkin pie spice in a large mi ing bowl. Fold in ice cream and the 4 ounce container thawed whipped topping. Pour half of the pumpkin mi ture into prepared crust. Reserve 2 tablespoons sauce for top of pie. Pour remaining sauce evenly over pumpkin layer, marbling slightly. Top with remaining pumpkin mi ture. Drizzle with reserved sauce. Cover and freeze at least 4 hours or till firm. To serve, let stand at room temperature for 15 to 30 minutes. Dollop with whipped topping and sprinkle with chopped pecans. Makes 8 servings. Source: BH and amp G Special Interest Publication Holiday Cooking, 1993 Dottie Cross

RumSauced Pumpkin Ice Cream Pie 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: 5.0 Rating 5.0
260 people have voted
Last Reviewed on 2018-08-17



Friday, Aug 17 2018 Download & Print RumSauced Pumpkin Ice Cream Pie recipe  PDF   Ice cream recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

UpsideDown Chili Pie

New Cooking Recipes

Chicken Livers In Chipotle Sauce Higaditos En Chipotle
Chicken Livers In Chipotle Sauce Higaditos En Chipotle Recipe


Jim Vorheis 1/2 lb (about 1 large) tomatoes, broiled 2 Garlic cloves, peeled and roughly chopped 2 Canned chipotles en escabeche or en vinagre 3/4 lb Chicken livers 3 tb Melted chicken fat or safflower oil 1/2 md Onion, thinly sliced Sea salt to taste Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend until almost smooth there should be a little te ture to the sauce. Set aside. Trim the livers of any connective tissue and any greenish spots from the bile duct cut each one into si parts. Heat the fat in a frying pan, add the liver pieces and ...

Cooking Magazines: BBQ Chicken Recipes » August 2018   BBQ Chicken recipes RSS   New

Dish Of The Day

Lydia's Mexican Casserole

Lydia's Mexican Casserole Recipe
12 ea 6 inch corn tortillas 1 md Onion, chopped 2 c Diced tomatoes 2 c Tomato salsa Ground cumi...
read more

Category: » Mexican Recipes

View more dishes

>