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Pumpkin Ice Cream Pie with Pretzel Crumb Crust

Pumpkin Ice Cream Pie with Pretzel Crumb Crust

              

LEVEL

Beginner

SERVINGS

8 servings

TIME

1 hour 15 minutes

RECIPE RATING

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Ingredients

PRETZEL CRUMB CRUST

  • 2 cups crushed pretzels
  • 1/2 cup melted butter
  • 1/2 cup chopped pecans
  • 1/3 cup sugar

PUMPKIN PIE FILLING

  • 1 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1/4 cup Beehive® OR Crown® Golden Syrup
  • 1 tablespoon pumpkin pie spice
  • 1 quart vanilla ice cream, softened

PRODUCTS

Instructions

  1. Preheat oven to 400°F.
  2. Combine all crust ingredients. Reserve 1/3 cup. Press remaining crumbs over bottom and up sides of 9-inch pie plate. Bake for 10 minutes. Cool completely.
  3. Mix pumpkin, brown sugar, corn syrup and pumpkin pie spice in a large bowl. Fold in softened ice cream. Pour mixture into crust. Top with reserved crust crumbs.
  4. Cover lightly. Freeze until firm, 2 hours or overnight. Remove from freezer 15 minutes before serving.

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