Shelly's Recipe

PUMPKIN-SUNDAE PIE

Category: Pies - Frozen

Pie
10-inch pie shell
1 cup heavy whipping cream
1 1/4 cup sugar
1 1/4 cup pumpkin filling
1/2 tsp cinnamon and ginger
1/4 tsp nutmeg and ground cloves
1 1/2 pint vanilla ice cream

Prebake pie shell at 350 for 10 minutes. Whip cream until thick; set aside. Combine sugar, pumpkin, and spices, then fold in whipping cream. Spoon ice cream into bottom of pie shell, forming a smooth half-inch-thick layer. Layer pumpkin mixture over ice-cream layer, then freeze pie for two hours.

Caramel-glaze topping
1/2 cup light corn syrup
1/2 cup water
1 cup brown sugar
1 tsp vanilla extract

Combine syrup, brown sugar, and water in saucepan on low heat until smooth. Remove from heat and add vanilla; drizzle warm sauce over pie before serving.