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Pumpkin Ice Cream Pie w/Caramel Sauce Recipe

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This recipe for Pumpkin Ice Cream Pie w/Caramel Sauce, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Keevers
Added: Sunday, September 21, 2008


Crust: 1 1/2 c. crushed gingersnaps
1/4 c. butter
Filling: 1 pint ice cream
1/2 t. cinnamon
3/4 c. packed brown sugar
1/2 t. ginger
1/2 t. cinnamon
1/4 t. cloves
1 c. canned pumpkin
1 c. whipped cream, whipped
Sauce: 1/2 c. butter
1 1/4 c. packed brown sugar
2 T. light corn syrup
1/2 c. whipping cream
1/2 c. chopped pecans

In small bowl, combine crust ingredients. Press into greased pie plate. Freeze.
Meanwhile, in large bowl combine softened ice cream with cinnamon. Spoon into crust. Freeze.
In medium bowl, combine brown sugar, ginger, cinnamon, cloves, & pumpkin; blend well. Fold in whipped cream. Spoon over ice cream layer; freeze minimum 3 hours.
Before serving, in medium saucepan, melt 1/2 c. butter. Stir in brown sugar and corn syrup. Bring to a boil, cook until sugar dissolves (about 1 minute). Stir in whipping cream. Return to a boil until thickened. Serve warm over pie.




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