My friend Brooke gave me this recipe, and it was really good! The instructions say to top it with whipped cream and caramel sauce. Luke and I weren't buying into the caramel sauce, because it just didn't seem to go together. What was I thinking? I just ate a piece with the caramel (purely for research), and it was awesome! I just love this pumpkin-y time of year!
Boil
1/4 C brown sugar
3/4 C canned pumpkin
3/4 tsp. pumpkin pie spice
1/4 tsp. salt
Let cool. Mix with 1 quart (two pints) of softened butter pecan ice cream and pour into a graham cracker pie crust. Freeze for 3 hours before cutting. You can use vanilla ice cream if you'd rather. Enjoy!
1 comment:
I'll second that! This recipe is definitely a keeper! Thanks again for sharing with me. :)
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