Pumpkin Pie Ice-cream Cake
My mum can find some pretty amazing recipes during the Holidays. This one was shared with us a week ago and it’s too delicious to wait until next Thanksgiving to share. So be sure to bookmark this page for 2018 or if you’re from the U.S., add it to your menu!
And by no means is this a healthy recipe!
Directions
Crust
- 2 2/3 cups cookies
- 2 cups pecans
- 8 tablespoons of melted butter
Filling
- 3/4 cup puree pumpkin
- 1 can carnation evaporated milk
- 1 can condensed milk
- 3/4 cup brown sugar
- 1/2 tsp of vanilla, cinnamon, and ginger
- 1/4 tsp clove and nutmeg
- 1 cup cream
Directions
Crush pecans and cookies and blend with melted butter. Place into the bottom of the baking pan.
Combine pumpkin, evaporated milk, condensed milk, brown sugar, vanilla, cinnamon, gloves, ginger, nutmeg.
Set aside
Whip cream into stiff peaks, fold into pumpkin mixture and pour into shell. Freeze overnight.
