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Recipe: Butterscotch Pumpkin Ice Cream Pie
Make this a day ahead or start early in the morning.
1 prepared frozen graham cracker pie crust
2/3 cup dark brown sugar
1 1lb can pumpkin puree
1 tsp McCormick Ground Ginger
1/8 tsp McCormick Ground Cloves
1 tsp McCormick Ground Cinnamon
3/4 tsp McCormick Ground Nutmeg
3 pints vanilla ice cream
Butterscotch
1/2 stick butter
1 cup dark brown sugar
1 cup whipping (heavy) cream
1. Cook pumpkin in 2 quart pot with seasonings and sugar over low heat until sugar disolves and mixture thickens. Refrigerate until cool (about 2 hours).
2. Soften 2 pints of vanilla ice cream and beat it with the pumpkin mixture.
3. Spread pumpkin/ice cream mixture evenly over frozen pie crust.
4. Freeze at least 2 hours.
5. Soften remaining 1 pint vanilla ice cream, and spread over top of pie. Return to freezer (will keep for a month in freezer).
Butterscotch Sauce
1. In a small saucepan melt butter, and add brown sugar.
2. Add cream and stir continually until the sauce boils.
3. Remove from heat. (Can be refrigerated until ready to use, and then re-heated).
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