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Pumpkin-caramel ice cream pie: This pie can be made weeks ahead and frozen, freeing up time for you to concentrate on the rest of your holiday menu. (Noel Barnhurst/TMS Photo) |
We all have traditional holiday dishes that family and friends request every year. It is comforting to be able to put these favorites on the Thanksgiving table. Yet it's also fun to start new traditions with updates on classics.
For me, the change began when my daughter rejected an old standby, pumpkin praline pie. She just wouldn't eat it, and it drove me crazy, so I thought about different ways to keep the flavors alive in a new guise. That's how I came up with an ice cream dessert that has become as popular as the pumpkin pie.
Among the variations I have made on this pie, the one I like the most has a top embellished with a caramel swirl. The pie is easy to serve. Simply unmold the pie shell before it is filled, which allows the slices to be cut and removed from the pie plate easily. After a big holiday dinner, a slice of this pie is a refreshing finale. Pumpkin-caramel ice cream pie is now required for our Thanksgiving dessert table.
Another nice thing about this pie is that it can be made weeks ahead and frozen, freeing up time for you to concentrate on the rest of your menu.
Pumpkin-caramel ice cream pie
Prep: 1 hour, 15 minutes
Freeze: 4 hours
Bake: 6 minutes
Servings: 8 to 10
Crust:
2 tablespoons finely chopped pecans
1 1/2 cups gingersnap crumbs, about 25 cookies ground into fine crumbs in a food processor
6 tablespoons unsalted butter, melted
Filling:
2 pints pumpkin ice cream
1/4 cup chilled caramel sauce, homemade or store-bought, plus more, warmed, for serving
16 pecan halves
1. For the crust, heat the oven to 375 degrees. Tightly line a 9-inch pie plate (with 2-inch sides) with aluminum foil. Mix the pecans and gingersnap crumbs together in a bowl. Add the butter; toss to blend well. Press the crumbs evenly over the bottom and sides of the pie plate. Chill until firm, about 30 minutes. Bake until just set, 6 minutes. Let cool.
2.Chill the crust in the freezer, 2 hours. Unmold the pie shell onto a flat surface. Very carefully peel away the foil so the shell stays intact. Return it to the pie plate.
For me, the change began when my daughter rejected an old standby, pumpkin praline pie. She just wouldn't eat it, and it drove me crazy, so I thought about different ways to keep the flavors alive in a new guise. That's how I came up with an ice cream dessert that has become as popular as the pumpkin pie.
Among the variations I have made on this pie, the one I like the most has a top embellished with a caramel swirl. The pie is easy to serve. Simply unmold the pie shell before it is filled, which allows the slices to be cut and removed from the pie plate easily. After a big holiday dinner, a slice of this pie is a refreshing finale. Pumpkin-caramel ice cream pie is now required for our Thanksgiving dessert table.
Another nice thing about this pie is that it can be made weeks ahead and frozen, freeing up time for you to concentrate on the rest of your menu.
Pumpkin-caramel ice cream pie
Prep: 1 hour, 15 minutes
Freeze: 4 hours
Bake: 6 minutes
Servings: 8 to 10
Crust:
2 tablespoons finely chopped pecans
1 1/2 cups gingersnap crumbs, about 25 cookies ground into fine crumbs in a food processor
6 tablespoons unsalted butter, melted
Filling:
2 pints pumpkin ice cream
1/4 cup chilled caramel sauce, homemade or store-bought, plus more, warmed, for serving
16 pecan halves
1. For the crust, heat the oven to 375 degrees. Tightly line a 9-inch pie plate (with 2-inch sides) with aluminum foil. Mix the pecans and gingersnap crumbs together in a bowl. Add the butter; toss to blend well. Press the crumbs evenly over the bottom and sides of the pie plate. Chill until firm, about 30 minutes. Bake until just set, 6 minutes. Let cool.
2.Chill the crust in the freezer, 2 hours. Unmold the pie shell onto a flat surface. Very carefully peel away the foil so the shell stays intact. Return it to the pie plate.
