Pumpkin-Caramel Ice Cream Pie can be a new tradition
We have traditional holiday dishes, yet, it's also fun to start new traditions with updates on classic dishes.
So, I came up with an ice cream dessert that has become as popular as my original pumpkin pie. Pumpkin-caramel ice cream pie is now required for our Thanksgiving dessert table. This pie can be made weeks ahead and frozen.
Pumpkin-Caramel Ice Cream Pie
For the crust:
2 tablespoons finely chopped pecans
About 25 gingersnaps, ground into fine crumbs in a food processor (1 1⁄2 cups)
6 tablespoons unsalted butter, melted
For the filling:
2 pints pumpkin ice cream
4 tablespoons chilled caramel sauce (see recipe, or use your favorite store brand)
16 pecan halves, for garnish
For the topping:
1 cup warm caramel sauce
To prepare the crust: Heat the oven to 375 degrees. Tightly line a 9-inch pie plate (with 2-inch sides) with aluminum foil. In a medium-size bowl, mix the pecans and gingersnap crumbs. Add the butter and toss with the crumbs to blend well. Press the crumbs evenly over the bottom and sides of the pie plate. Chill until firm, for about 30 minutes. Bake for 6 minutes, or until just set. Let cool. Chill the crust in the freezer for 2 hours. Remove from the freezer and unmold the pie shell onto a flat surface. Carefully peel away the foil so the shell stays intact. Return it to the pie plate.
To prepare the filling: Soften the ice cream in a large bowl, and mix with a large spoon until thoroughly blended and no lumps remain. Spoon into the pie shell and smooth the top with a rubber spatula. With a teaspoon, dot the top of the pie with 4 tablespoons of the caramel. Use a skewer to make a swirl or other design, moving it back and forth about 1⁄2-inch deep into the ice cream. Arrange the pecans around the outside edge of the pie.
Freeze the pie for at least 2 hours. When it is frozen, cover tightly with foil. To serve, thaw in the refrigerator for 30 minutes. Cut into wedges. Serve with the warm caramel sauce.
Serves 8 to 10.
Makes about 1 cup.
1 cup sugar
1⁄4 cup water
1 cup heavy cream
1 teaspoon vanilla extract
Combine the sugar and water in a medium-heavy saucepan. Do not use a dark-colored pan. Dissolve the sugar in water over low heat. Turn up the heat and continually swirl the pan over the flame. The mixture will become bubbly. If sugar crystals form on the sides of the pan, cover it for 1 minute to dissolve them. Boil the mixture until it turns a dark-golden brown, for about 5 to 8 minutes. Watch carefully, as the caramel can burn easily. Remove the caramel from the heat and let it cool, making sure it is still liquid. Return the sauce to low heat and stir in the cream and vanilla, constantly stirring. The mixture may look separated, but continue to whisk it and it will become smooth.
Diane Rossen Worthington is the author of 20 cookbooks, and also a James Beard award-winning radio-show host.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Steelers QB Roethlisberger not targeting Oct. 25 return
- $11M gift from Hillman to help CMU attract faculty, support students
- Plum school board asks why tip line was removed from student handbook
- Audit: Work of adviser in Pa. Department of Education hard to pin down
- Pitt women’s soccer makes history; West Virginia doesn’t want to repeat it
- Steelers notebook: Tomlin not worried about Jones’ lack of sacks
- Keuchel, Astros beat Yankees
- Ligonier council approves design changes to Diamond
- Former Mich. lawmaker uses D.C. trip to lobby for better veterans health care
- $9M sought to finish turning Penn Circle in Pittsburgh to two-way streets
- Rossi: Time for Pirates to take next step