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Pumpkin Ice Cream Pie with Pretzel Crumb Crust

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The slightly salty crust is great with the smooth and spicy filling.
 
 
Easy
LEVEL/NIVEAU
Serves
8 servings
 
 
Beehive®
Crown®
 
 
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
 
Instructions
 

Preheat oven to 400°F.

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.

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.

Cover lightly. Freeze until firm, 2 hours or overnight. Remove from freezer 15 minutes before serving.

 
Total Time
 
Bake Time 10 minutes
Chill Time 2 hours
 
 

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