Pumpkin Ice Cream Pie
2 pies (9" each)
1 hour (plus freezing time)
Sweet
A unique pie that combines the rich flavors of pumpkin and spices with the cool creaminess of ice cream, encased in a flaky pie crust.
2 cupsflour1 tspsalt1 Tbspsugar3/4 cupshortening1/4 cupice water- 2 9" pie pans
Pie crust ingredients
1 quartvanilla ice cream1 cuppumpkin puree3/4 cupsugar1/2 tspsalt3/4 tsppumpkin pie spice1 cupheavy cream
Filling ingredients
1/2 cupbrown sugar1/4 cupdark corn syrup1/4 cuphot water1/2 tspvanilla
Syrup ingredients
Preheat oven to
425 °F.
- flour
- salt
- sugar
- shortening
- ice water
Sift flour, salt, and sugar. Cut in shortening and add ice water to form dough. Split dough in half. Roll and fit into 2 9" pie pans.
Bake crusts at
425 °Ffor10 minutes. Cool.
- vanilla ice cream
- pie crusts
Spread vanilla ice cream in cooled pie shells. Freeze until hard.
- pumpkin puree
- sugar
- pumpkin pie spice
- heavy cream
Blend pumpkin, sugar, salt, and spice in a large bowl. Whip heavy cream in a medium sized bowl until stiff. Fold into pumpkin mixture.
Spread pumpkin mixture over ice cream in pie shells. Freeze until ready to serve.
- brown sugar
- dark corn syrup
- hot water
- vanilla
Boil brown sugar, corn syrup, and water until it starts to thicken. When cool, add vanilla.
Drizzle syrup over pie when serving.