Pumpkin Ice Cream Pie with Pretzel Crumb Crust

Name: Pumpkin Ice Cream Pie with Pretzel Crumb Crust
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 cups crushed pretzels; 1/2 cup melted butter; 1/2 cup chopped pecans; 1/3 cup sugar; 1 cup canned pumpkin; 1/2 cup brown sugar; 1/4 cup Beehive® OR Crown® Golden Syrup; 1 tablespoon pumpkin pie spice; 1 quart vanilla ice cream, softened

Beginner • 8 servings • 1 hr 15 min

Preheat oven to 400°F. Combine all crust ingredients. Reserve 1/3 cup. Press remaining crumbs over bottom and up sides of 9-inch pie plate. Bake for 10 minutes. Cool completely.

Ingredients

PRETZEL CRUMB CRUST:

2 cups crushed pretzels
1/2 cup melted butter
1/2 cup chopped pecans
1/3 cup sugar

PUMPKIN PIE FILLING:

1 cup canned pumpkin
1/2 cup brown sugar
1/4 cup Beehive® OR Crown® Golden Syrup
1 tablespoon pumpkin pie spice
1 quart vanilla ice cream, softened

Method

Preheat oven to 400°F.
Combine all crust ingredients. Reserve 1/3 cup. Press remaining crumbs over bottom and up sides of 9-inch pie plate. Bake for 10 minutes. Cool completely.
Mix pumpkin, brown sugar, corn syrup and pumpkin pie spice in a large bowl. Fold in softened ice cream. Pour mixture into crust. Top with reserved crust crumbs.
Cover lightly. Freeze until firm, 2 hours or overnight. Remove from freezer 15 minutes before serving.