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Creamy Pumpkin Pie Recipe

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This recipe for Creamy Pumpkin Pie, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amber Henninger

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. pureed pumpkin
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1 tsp. cinnamon
1 c. honey
1 T (I envelope) unflavored gelatin
1 c. heavy cream, whipped
1 pt. slightly softened vanilla ice cream
1/4 c. chopped Heath bars

For crust:
1/4 tsp. salt
1/4 c. soft butter
1 T. honey
1/2 c. finely chopped nuts
1 c. fine graham cracker crumbs (12-14)

Directions:
Directions:
Place pumpkin,salt, spices, honey and gelatin in saucepan. Heat slowly, stirring until gelatin is dissolved (about 5 mins.). Cool until slightly thickened. Whip cream until stiff. Combine cooled pumpkin and whipped cream. Spread ice cram in cooled crust. Cover ice cream with pumpkin mixture. Sprinkle chopped Heath bars over top of pie and place unwrapped pie in freezer. When solidly frozen (2 hrs. or longer) wrap and return to freezer. Remove from freezer 5 mins. before serving.

For crust:
Combine all ingredients and press into 9" pan. Bake 5-7 mins. at 375 degrees.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 mins. for crust2 1/2 hrs.for pie until serving time
Personal Notes:
Personal Notes:
When I first made this, I had to make my own Nougatine; what a relief to be able to use Heath bars instead!
The original recipe called for walnuts in the crust but as there are people in the family who can't tolerate walnuts, I've substituted nuts - whatever you want to use.

 

 

 

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