Spiced Pumpkin Ice Cream Pie
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Crust:
3/4 cup all-purpose flour
1/3 cup firmly packed golden
brown sugar
1/4 teaspoon ground ginger
Pinch of ground nutmeg
1 cup (about 4 ounces) pecan
pieces, toasted
1/4 cup (1/2 stick) chilled unsalted
butter, cut into pieces
1 egg, beaten to blend

Ice Cream:
2 cups whipping cream
2 cups milk
1 cup sugar
8 large egg yolks
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups canned solid pack pumpkin
1 teaspoon vanilla extract
2 tablespoons dark rum or brandy

Topping:
3/4 cup whipping cream
2 tablespoon confectioner's sugar
1/2 teaspoon vanilla extract
Pecan halves
Chopped pecans

For crust:  Position rack in center of oven and preheat to 350 degrees F. Lightly butter deep-dish 9-inch pie plate. Blend flour, brown sugar, ginger
and nutmeg in processor. Add pecans and butter and process using on/off
turns until nuts are chopped. With machine running pour egg through feed
tube and process until moist clumps form, about 10 seconds. Press crust
into prepared pie plate, pushing sides slightly higher than top edge of plate.
Freeze crust 20 minutes. Line crust with foil, folding foil over rim to pro-
tect. Fill with beans or pie weight. Bake until crust is set, about 20 minutes.
Carefully remove beans and foil and bake until crust is light brown, about
12 minutes. Transfer to rack; cool.
For Ice Cream:  Bring cream, milk and 1/2 cup sugar to boil in heavy
medium saucepan over medium heat, stirring occasionally. Whisk yolks,
remaining 1/2 cup sugar, ginger, cinnamon and nutmeg in large bowl until
very thick. Gradually whisk hot cream into yolk mixture. Return mixture
to same saucepan. Stir over medium-low heat until custard thickens and
leaves path on back of spoon when finger is drawn across, about 5 minutes;
do not boil. Pour into large bowl. Add pumpkin and vanilla extract to custard and whisk to blend. Refrigerate until cold. Transfer custard to ice cream
maker and process according to manufacturer's instructions until almost
set. Add dark rum and process until pumpkin ice cream is fully set. Spoon
5 cups ice cream into prepared crust, mounding slightly in center. (Pack
remaining ice cream into small container; cover and freeze for another use.) Freeze pie until solid. Wrap and freeze overnight. (Can be prepared 3 days
ahead. Keep frozen.)
For topping:  In medium bowl beat cream, sugar and vanilla to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes around edge
of pie. Place pecan halves between rosettes. Pipe rosettes onto center of pie
and sprinkle with chopped pecans.
 

Featured Archive Recipes:
Heirloom Pumpkin Apple Pie
Mini Pecan Pumpkin Pies
Pumpkin Chiffon Pie
Pumpkin Pecan Rum Cake
Pumpkin Pecan Tart
We all scream for ice cream!

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