Food on the Hill: Pumpkin Ice Cream Pie with Maple Syrup Drizzle

 
This week’s recipe:
 
Pumpkin Ice Cream Pie with Maple Syrup Drizzle
 
Photo by Sue York/ladailypost.com
 
Makes two large pies.
 
2 large graham cracker pie crusts
1 quart of vanilla ice cream, slightly softened
2 ½ cups of pumpkin puree (not pumpkin pie mix)
2 teaspoons of pumpkin pie spice
3/4 cup sugar
2 cups of heavy whipping cream, sweetened
REAL maple syrup
 
Get the two crusts ready for the filling (take them out of the packaging.) If you are making your own crusts make sure they are cooled and ready.  Before starting prepare the room in the freezer for the pies to go. It must be a flat area.
 
 
 
Photo by Sue York/ladailypost.com
 
Combine the ice cream, pumpkin, sugar and spices with a hand mixer. Do this quick so it doesn’t melt on you. Divide it into the two pie crusts and freeze at least 4 hours.
 
Photo by Sue York/ladailypost.com
 
Just before serving, whip the heavy cream with a hand mixer until you get stiff peaks. Place in refrigerator until needed.
 
Take the pies out of the freezer and thaw 10 minutes before cutting. Just as you serve the pieces of pie, top with whipped cream and drizzle with maple syrup.
 
Photo by Sue York/ladailypost.com
 
Pumpkin Ice Cream Pie with Maple Syrup Drizzle
 
Photo by Sue York/ladailypost.com
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