50+ Friends Club Cookbook -- Pies and Pastries -- Frozen Pumpkin Pie

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Frozen Pumpkin Pie

From the Kitchen of: Pat

Melt-in-your mouth pecan candy circles the top of spicy pumpkin cream frozen in a butter-pecan ice cream shell.


2	pints	Butter-pecan ice cream
1	cup	Canned pumpkin
3/4	cup	Firmly packed brown sugar (for filling)
1/2	tsp	Salt
1/2	tsp	Pumpkin-pie spice
1	tsp	Vanilla
1	cup	Cream for whipping
2	Tbsp	Brown sugar (for topping)
2	Tbsp	Butter or margarine
1/4	cup	Chopped pecans

Spoon 1 pint of the ice cream into bottom of a 9-inch pie plate; place spoonfuls of remaining, petal fashion, around edge to make a "shell." Freeze while making filling.
Mix pumpkin, 3/4 cup brown sugar, salt, pumpkin-pie spice and vanilla in a medium-size bowl.
Measure 1 tablespoon of the cream into a small saucepan and set aside for next step. Beat remaining until stiff in a small bowl; fold into pumpkin mixture. Spoon into ice cream shell; freeze while making topping.
Combine the 2 tablespoons brown sugar and butter or margarine with cream in saucepan; heat to boiling, then cook 1 minute. Remove from heat; stir in pecans; cool to lukewarm.
Spoon pecan mixture in a ring on top of pie. Freeze 3 hours, or until frim. So pie will cut neatly, remove from freezer and let stand at room temperature 15 minutes before serving.