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Pumpkin-caramel ice cream pie: This pie can be made weeks ahead and frozen, freeing up time for you to concentrate on the rest of your holiday menu. (Noel Barnhurst/TMS Photo) |
3. For the filling, soften the ice cream in a bowl; mix with a spoon until no lumps remain. Spoon into the pie shell; smooth the top. With a teaspoon, dot the top of the pie with the caramel sauce. Use a skewer to make a pretty swirl or other design, moving it back and forth about 1/2 inch deep into the ice cream. Arrange the pecan halves around the outside edge of the pie, pushing them into the ice cream a bit.
4. Freeze the pie, at least 2 hours. When it's frozen, cover tightly with foil; freeze up to 1 month. To serve, thaw slightly in the refrigerator, about 30 minutes. Cut into wedges; serve with warm caramel sauce, if you like.
Nutrition information:
Per serving: 317 calories, 19 g fat, 10 g saturated fat, 50 mg cholesterol, 31 g carbohydrates, 3 g protein, 115 mg sodium, 1 g fiber.
Caramel sauce
Makes about 1 cup
Ingredients:
1 cup sugar
1/4 cup water
1 cup heavy cream
1 teaspoon vanilla extract
1. Combine the sugar and water in a medium-heavy saucepan. Do not use a dark colored pan, or you will not be able to see the color of the caramel. Dissolve the sugar in water over low heat. Turn up the heat and continually swirl the pan over the flame. The mixture will become bubbly. If sugar crystals form on the sides of the pan, cover it for 1 minute to dissolve them. Boil the mixture until it turns a dark golden brown, about 5-8 minutes. Watch carefully, as the caramel can burn easily, and if it is too dark, it will continue to cook and taste burnt.
2. Remove the caramel from the heat and let it cool, making sure it is still liquid. Return the caramel sauce to low heat and stir in the cream and vanilla, constantly stirring to create a caramel sauce. The mixture may look separated, but continue to whisk it and it will become smooth in a few minutes. Keep warm if serving immediately.
Note: May be prepared up to 5 days ahead, covered and refrigerated.
4. Freeze the pie, at least 2 hours. When it's frozen, cover tightly with foil; freeze up to 1 month. To serve, thaw slightly in the refrigerator, about 30 minutes. Cut into wedges; serve with warm caramel sauce, if you like.
Nutrition information:
Per serving: 317 calories, 19 g fat, 10 g saturated fat, 50 mg cholesterol, 31 g carbohydrates, 3 g protein, 115 mg sodium, 1 g fiber.
Caramel sauce
Makes about 1 cup
Ingredients:
1 cup sugar
1/4 cup water
1 cup heavy cream
1 teaspoon vanilla extract
1. Combine the sugar and water in a medium-heavy saucepan. Do not use a dark colored pan, or you will not be able to see the color of the caramel. Dissolve the sugar in water over low heat. Turn up the heat and continually swirl the pan over the flame. The mixture will become bubbly. If sugar crystals form on the sides of the pan, cover it for 1 minute to dissolve them. Boil the mixture until it turns a dark golden brown, about 5-8 minutes. Watch carefully, as the caramel can burn easily, and if it is too dark, it will continue to cook and taste burnt.
2. Remove the caramel from the heat and let it cool, making sure it is still liquid. Return the caramel sauce to low heat and stir in the cream and vanilla, constantly stirring to create a caramel sauce. The mixture may look separated, but continue to whisk it and it will become smooth in a few minutes. Keep warm if serving immediately.
Note: May be prepared up to 5 days ahead, covered and refrigerated.
