Pumpkin Ice Cream Pie with Caramel Pecan Sauce
Pumpkin Ice Cream Pie With Caramel Pecan Sauce is an moderately easy dinner. Made with 1 1/2 c. crushed ginger snap cookies (30), 1/2 c. butter, 1/4 c. sugar, 1 pt. vanilla ice cream and 1/2 tsp. cinnamon, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Blend cookies, butter and sugar.
Press into 9-inch pie pan. Refrigerate for 10 to 15 minutes.
In large bowl, combine ice cream and cinnamon.
Spoon into chilled crust and freeze.
Combine brown sugar, ginger, cloves and pumpkin.
Blend well.
Fold in whipped topping.
Spoon over ice cream in crust.
Freeze 3 hours or until firm.
Let stand at room temperature for 15 to 20 minutes before serving.
Top with sauce.
(Cook caramel topping and pecans over medium heat, stir constantly.)
π· Perfect Pairings
Complete your meal with these
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