Classic Pumpkin Pie Ice Cream

Posted by EsyRecipes Tuesday, May 11, 2010
Discription:Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
  • 3/4  cup  packed brown sugar
  • 1 3/4  teaspoons  pumpkin pie spice
  • 1/4  teaspoon  salt
  • 1  (12-ounce) can evaporated low-fat milk
  • 2  large egg whites
  • 1  large egg
  • 1  (15-ounce) can unsweetened pumpkin
  • 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • Topping:
  • 1/4  cup  whipping cream
  • 1  tablespoon  amaretto (almond-flavored liqueur)
  • 2  teaspoons  powdered sugar
How to make:
  • Position oven rack to lowest position.
  • Preheat oven to 425°.
  • To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk.
  • Add pumpkin, and stir with a whisk until smooth.
  • To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
  • Pour pumpkin mixture into the crust. Place pie plate on a baking sheet.
  • Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes.
  • Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
  • To prepare topping, beat cream with a mixer at high speed until stiff peaks form.
  • Add the amaretto and powdered sugar, and beat until blended. Serve with pie.


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