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Rum-sauced Pumpkin Ice Cream Pie
Author/Submitted by:
Servings: 8
Categories:
Cream-Pie
/
Desserts
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Ice Cream/Frozen Yogurt
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Pies & Pastries
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Pumpkin
/
Sauces
Ingredients: 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
Directions:
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" <lloyd2@mindspring.com> on Jan 5, 1996
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