Zutaten für Eggnog Pumpkin Ice Cream Pie
- Gingersnaps
- Butter
- Eggnog Ice Cream
- 1 (15 ounce) can pumpkin puree
- ½ cup packed light brown sugar
- Ground Cinnamon
- Ground Nutmeg
- Rum
- Heavy Cream
- Whipped Cream
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Zubereitung von Eggnog Pumpkin Ice Cream Pie
- **Make the Crust:** In a medium bowl, combine 1 ½ cups gingersnap crumbs and ¼ cup melted butter or margarine. Mix until evenly moistened.
- **Press into Pie Pan:** Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- **Chill the Crust:** Refrigerate for at least 30 minutes to firm up.
- **Layer the Ice Cream:** Evenly spoon 2 cups of softened eggnog ice cream over the chilled crust. Smooth the top with the back of a spoon.
- **First Freeze:** Cover the pie with plastic wrap or aluminum foil and freeze for at least 3 hours, or until firm.
- **Prepare the Pumpkin Filling:** In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 2 tablespoons rum or brandy (optional).
- **Whip the Cream:** In a chilled bowl, beat 1 cup heavy whipping cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the pumpkin mixture.
- **Layer the Pumpkin Filling:** Spread the pumpkin mixture evenly over the frozen ice cream layer.
- **Final Freeze:** Cover the pie again and freeze for at least 4 hours, or until the pumpkin layer is completely firm.
- **Serve:** For easier slicing, remove the pie from the freezer and let it sit in the refrigerator for 10-20 minutes before serving. Garnish with extra whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
89g
Fat
45g
Carbs
11g
