Cook It Forward

Pumpkin Ice Cream Pie with Butterscotch Sauce

Graham Cracker Crust:
— 1 stick melted butter
— 6 tbsp sugar
— 2 cups graham cracker crumbs
— 1/2 tsp ground cinnamon
— 1 (16 oz.) can pumpkin puree
— 1 tsp ground cinnamon
— 3/4 tsp ground nutmeg
— 1 tsp ground ginger
— 1/8 tsp ground cloves
— 2/3 cup brown sugar
— 3 pints vanilla ice cream
Butterscotch Sauce (to be prepared THE WEEK BEFORE serving):
— 4 tbsp butter
— 1 cup dark brown sugar
— 1 cup cream

Mix ingredients for crust and pat firmly in glass pie dish. Put in freezer. Cook the pumpkin, seasonings, and sugar over low heat until sugar dissolves and the puree thickens. Refrigerate until cool. Soften 2 of the 3 pints of ice cream and beat it with the pumpkin mixture. Spread evenly over frozen pie crust. Freeze at least 2 hours. Soften remaining ice cream and spread over pumpkin mixture and return it to the freezer. Wrap and freeze for up to 1 month. In a small saucepan, melt butter and add brown sugar. Add cream and stir until the sauce boils. Remove from heat. Refrigerate until ready to use, then warm before serving over pie.

Pecan Pie

Pie Crust:
— 2 cups flour
— 1 tsp salt
— 2/3 cups shortening
— 5 – 7 tbsp cold water
Pie filling:
— 1 cup light corn syrup
— 3/4 cup sugar
— 3 eggs, slightly beaten
— 1/8 tsp salt
— 1 tsp vanilla
— 2 tbsp melted butter
— 1 tbsp vinegar
— 2 cups chopped pecans

Sift flour and salt together. Cut in shortening with pastry blender until pieces are small. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork and push to side of bowl. Repeat until everything is moistened. Form into a ball. Divide into 2 balls. Flatten on flour surface and push 3 times with hands. Wrap in plastic wrap and refrigerate while preparing pie filling. Mix all pie filling ingredients together. Set aside.

Remove crust dough from refrigerator and roll from center to edge till 1/8 inch thick. Place in pie plate. This recipe makes 2 pie crusts, so freeze one for later or use it as a backup. Pour pie filling in the prepared pie crust. Pour pecans over the mixture. Bake at 425° F for 60 – 70 minutes. After about 30 minutes, cover edges of pie with aluminum foil strips to keep the crust from burning. Be careful not to spill the filling—it is still liquid, and very hot. When a knife inserted comes out clean, the pie is done. Allow to cool, then freeze up to 3 weeks. Thaw to room temperature and serve.

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