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Rum-sauced Pumpkin Ice Cream Pie

Author/Submitted by:
Servings: 8
Categories: Cream-Pie / Desserts / Ice Cream/Frozen Yogurt / Pies & Pastries / Pumpkin / Sauces

1 1/4  c  graham crackers, finely crus
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  t  pumpkin pie spice
1  pt  vanilla ice cream, softened
1  container  frozen nonda, (4 oz.)
    whipped topping, thaw
    pecans, chop

For crust, combine crushed crackers, melted margarine, and granulated sugar; toss to mix 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, mix 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 (mixture 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 mixing bowl. Fold in ice cream and the 4-ounce container thawed whipped topping. Pour half of the pumpkin mixture into prepared crust. Reserve 2 tablespoons sauce for top of pie. Pour remaining sauce evenly over pumpkin layer, marbling slightly. Top with remaining pumpkin mixture. 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&G Special Interest Publication - Holiday Cooking, 1993 Dottie Cross By "Lloyd A. Carver" <> on Jan 5, 1996

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