Ingredients
- 1 cup canned pumpkin
- 1 quart vanilla ice cream
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 (9 inch) graham cracker crust
- 1 1/2 cups brown sugar
- 2/3 cup dark corn syrup
- 1/2 cup water
- 2/3 cup evaporated milk
- 2 tablespoons sherry
- 1/2 cup chopped nuts
Make it step by step
- Mix first 7 ingredients. Pour into pie shell. Freeze until ready to serve.
- To make sauce, mix sugar, Karo and water. Bring to a boil and stir constantly for 5 minutes. Remove from heat and cool 5 minutes. Stir in evaporated milk, sherry and nuts. Pour sauce over pie and serve. Sauce may be served hot or cold.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.