This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Recipe Clipping For Butterscotch Pumpkin Ice Cream Pie


1 9-inch pastry shell, baked and cooled
1 pint softened vanilla ice cream
1 cup pumpkin
1 1/4 cups sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup whipping cream, whipped


1/4 cup butter
1 cup brown sugar
1 cup white corn syrup
Pinch salt
3/4 to 1 cup half-and-half or cream

In prepared pastry crust spread softened ice cream. Place in freezer until ice cream is hard. Meanwhile, in saucepan combine pumpkin, sugar, salt, nutmeg and ginger. Heat over low heat just until sugar is dissolved. Cool completely. Gently fold in whipped cream. Mound pumpkin over ice cream in pastry shell. Freeze. If pie is to be stored several days or weeks, wrap in foil or freezer wrap. Remove from freezer 20 minutes before serving. Serve with cooled or slightly warm butterscotch sauce. To make sauce, combine butter, brown sugar, corn syrup and salt in small saucepan. Simmer 15 minutes over low heat. Gradually add cream, stirring with a wooden spoon; stir vigorously before serving. Store leftover sauce in glass jar in refrigerator. Makes 6 to 8 servings.

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