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Rum-Sauced Pumpkin Ice Cream Pie Recipe
Serves 8
Ingredients: 1 1/4 cup graham crackers, finely, crush
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 tbsp cornstarch
1/4 cup water
1/4 cup evaporated milk
2 tbsp light corn syrup
1 tbsp margarine or butter
2 tbsp rum
1 cup canned pumpkin
1 tsp pumpkin pie spice
1 pint vanilla ice cream, softened
1 4-oz container frozen non-dairy whipped topping, thawed
Pecans, chopped
Instructions: 1. For crust, combine crushed crackers, melted margarine, and granulated sugar; toss to mix well.
2. Spread evenly into a 9-inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust.
3. Chill about 1 hour or freeze 20 minutes, or till firm.
4. Meanwhile, for rum sauce, mix brown sugar and cornstarch in a small saucepan.
5. Stir in water.
6. Stir in evaporated milk and corn syrup.
7. Cook and stir over medium heat till thickened and bubbly (mixture may appear curdled).
8. Cook and stir 2 minutes more.
9. Remove from heat; stir in the 1 tablespoon margarine or butter and the rum.
10. Set aside to cool.
11. Stir together pumpkin and pumpkin pie spice in a large mixing bowl.
12. Fold in ice cream and the 4-ounce container thawed whipped topping.
13. Pour half of the pumpkin mixture into prepared crust.
14. Reserve 2 tablespoons sauce for top of pie.
15. Pour remaining sauce evenly over pumpkin layer, marbling slightly.
16. Top with remaining pumpkin mixture.
17. Drizzle with reserved sauce.
18. Cover and freeze at least 4 hours or till firm.
19. To serve, let stand at room temperature for 15 to 30 minutes.
20. Dollop with whipped topping and sprinkle with chopped pecans.
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